Have you tried shredded tofu yet, friends? We’re into it. Super firm tofu + a box grater are all you need to meet your new BFF that helps make this smoky, spicy shredded tofu taco “meat”!
Not only is it quick & easy to make, but it’s endlessly versatile! It’s perfect for everything from tacos to burritos, bowls, nachos, and beyond. Just 20 minutes required and perfect for making ahead for a quick protein throughout the week. Let’s shred! 🎸⛷️
This 1-pan recipe begins with a sweet and savory base of sautéed onion and red bell pepper, plus jalapeño and garlic for a little heat and flavor. Chili powder, smoked paprika, salt, adobo sauce, and water combine for a smoky, flavorful, saucy mixture.
Next, we add the shredded super firm tofu, which is not only high in protein but has a firm texture that allows it to shred especially well.
A few minutes of cooking to allow the tofu to soak up the flavors, and it’s meal time!
We hope you LOVE this tofu taco “meat”. It’s:
Smoky
Savory
Subtly spicy
Protein-packed (almost 20 grams/serving!)
Quick & easy
& SO versatile!
This recipe is perfect for making at the beginning of the week to enjoy in various ways over several days. Try it in a breakfast bowl with roasted potatoes, sliced avocado, and salsa. Or make a dinner bowl with beans, rice, roasted sweet potatoes, and guacamole. It’s also great for tacos, nachos, and more. Let your creativity shine!
More Simple + Flavorful Ways to Season Tofu
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (~3/4-cup servings)
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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
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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.
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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.
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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.
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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!).
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Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).
*Nutrition information is a rough estimate calculated with avocado oil, the lesser amount of adobo sauce, and without optional ingredients.
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
