Smoky, saucy, and satisfying – these shredded tofu tacos are an easy, high-protein vegan dinner made with baked tofu, bold spices, and avocado pico de Gallo.
Looking for a super satisfying, high-protein vegan taco filling that’s easy to make and packed with flavor? Let me introduce you to shredded tofu tacos—my go-to for busy weeknights, taco Tuesdays, or casual dinners with friends. The tofu is baked until golden and slightly crispy, then tossed in a smoky, spicy sauce and served in warm corn tortillas with creamy avocado pico de gallo.
The best part? Instead of crumbling the tofu, we shred it. This gives the filling a chewy, meaty texture that soaks up the sauce beautifully—making every bite irresistibly flavorful. It’s smoky, saucy, satisfying, and perfect for piling high with all your favorite toppings!
Why You’ll Love This Recipe
This shredded tofu taco recipe was inspired by Catherine Perez’s cookbook Peaceful Kitchen, which I highly recommend if you’re looking for healthy, protein-packed plant-based meals. Her original version sparked the idea, but I’ve made several tweaks to better suit my own taste—and I hope you’ll love this version as much as I do!
Ingredients
See recipe card for quantities.
Tofu: I use extra-firm tofu for this recipe because it holds its shape well when shredded and gets beautifully crispy in the oven.
Adobo Sauce: Adds a smoky, spicy flavor—use more or less depending on your heat preference. To make adobo sauce, I blend one can of chipotle peppers in adobo (including the sauce) until smooth. You can store the rest in a mason jar for up to two weeks in the fridge.
Tomato Paste: Used in the sauce, tomato paste adds richness and a natural sweetness that complements the heat from the adobo. Plus, it gives the shredded tofu that deliciously saucy texture you want in a taco!
Corn Tortillas: I love using small corn tortillas for that authentic taco vibe, but you can use flour tortillas if you prefer. Warm them up before serving so they’re soft.
Avocado Pico de Gallo: This fresh topping adds creaminess and brightness to contrast the smoky tofu filling. It’s the perfect finishing touch!
Other ingredients you need are olive oil, onion, garlic, soy sauce, lemon juice, garlic powder, paprika (or smoked paprika), cumin, and maple syrup.
Visual Step-by-Step Instructions
Make it ahead! The tofu filling keeps well in the fridge for up to 4 days.
Make a double batch and use the leftovers in burritos, bowls, or taco salads throughout the week.
Taco Bar Vibes: Serve with extra toppings like vegan sour cream, pickled red onions, or shredded cabbage.
Guacamole: Swap Pico de Gallo with this Homemade Guacamole for an extra creamy texture.
Al Pastor Style: I love to top those tofu tacos with some diced pineapples!
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📖 Recipe
Shredded Tofu Tacos
Smoky, saucy, and satisfying – these shredded tofu tacos are an easy, high-protein vegan dinner made with baked tofu, bold spices, and avocado pico de Gallo.
Servings: 4
calories :445kcal
Preheat the oven to 400°F (200°C).
Add all the ingredients for the shredded tofu taco to the bowl with the tofu and toss well until evenly coated. Spread the tofu evenly on a with parchment paper lined baking sheet. Bake for 25 minutes, tossing twice.
Tofu Sauce: Heat a large skillet with olive oil. Add onions and garlic, sauté for 3 minutes until translucent. Add the all the remaining ingredients for the sauce (tomato paste, adobo sauce, maple syrup, paprika, soy sauce, and water) and let it simmer over low heat for 5 minutes. If you have liquid smoke at home, feel free to add a small amount (¼ teaspoon to start). Season to taste the sauce with salt and pepper.
Once the tofu is baked, add it to the sauce and toss well.
Heat the tortillas in a skillet without oil for 30 seconds each side (or in the microwave), spread with the shredded tofu and top with avocado pico de gallo. Feel free to garnish with chopped cilantro and some more of the adobo sauce.
Calories :445kcal
carbohydrates :47g
Protein :22g
fat :21g
fiber :10g
sugar :7g
