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Smoky Shredded Tofu Taco “Meat”

Smoky, spicy shredded tofu taco “meat”! A versatile, protein-packed filling for tacos, bowls, burritos, nachos, and beyond. Just 10 ingredients and 20 minutes required!
Author Minimalist Baker
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Close up shot of a skillet of vegan tofu taco meat
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 (~3/4-cup servings)
Course Main Course, Protein
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

TOFU

  • 2 Tbsp olive or avocado oil
  • 1/2 large onion (any color), finely diced (1/2 onion yields ~1 ¼ cups or 180 g)
  • 1 large red bell pepper, finely diced (1 pepper yields ~1 ¼ cups or 120 g)
  • 1 medium jalapeño, finely diced, seeds removed (1 jalapeño yields ~1/3 cup or 60 g)
  • 4 medium cloves garlic, minced or pressed
  • 1 Tbsp chili powder (or store-bought)
  • 1 ½ tsp smoked paprika
  • 3/4 tsp sea salt
  • 2-3 Tbsp adobo sauce (from a can of chipotle peppers in adobo // optionally, for more heat, add 1/2-1 chipotle pepper, finely diced)
  • 1/4 cup water (plus more as needed)
  • 16 oz. super firm high protein tofu, drained and shredded

FOR SERVING optional

US Customary - Metric

Instructions

  • If you haven’t already shredded your tofu, do so now. Drain the tofu and pat dry. Then, using the largest side of a box grater, shred the tofu and set aside.
  • Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 3-5 minutes, until soft, translucent, and beginning to brown.
  • Add bell peppers and jalapeños and cook for another 2-3 minutes, until softened. Add the garlic and toss to combine. Then add the chili powder, smoked paprika, and salt. Mix to evenly coat the veggies in the spices, then add the adobo sauce, optional chipotle pepper, and water and mix once more.
  • Add the tofu to the saucy veggies and toss to evenly coat. Spread the tofu into an even layer, turn the heat up slightly, and cook for 2-3 minutes until the bottom of the tofu begins to sizzle. Stir the tofu and scrape up any browned bits. Taste and adjust as needed, adding more water if too dry, adobo sauce for more heat/smokiness (we added the full amount), or more salt to taste. If the tofu is too wet, continue to cook uncovered to evaporate any extra liquid (we didn’t find this necessary!).
  • Enjoy! We love serving this tofu in bowls with beans, rice, roasted sweet potatoes, and guacamole, or in tacos topped with guacamole and slaw. This tofu also makes a delicious topping for nachos!
  • Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).

Notes

*Nutrition information is a rough estimate calculated with avocado oil, the lesser amount of adobo sauce, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 267 Carbohydrates: 11.9 g Protein: 19.1 g Fat: 16.1 g Saturated Fat: 2.8 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 4.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 547 mg Potassium: 361 mg Fiber: 5.1 g Sugar: 4.2 g Vitamin A: 694 IU Vitamin C: 61 mg Calcium: 139 mg Iron: 4.3 mg