Shredded Tofu Tacos

Ingredients

• 1 16-oz package super firm tofu
• 2 tbs avocado oil, divided
• 4 tbs soy sauce, divided
• 5 tbs tomato paste, divided
• 3 tsp cumin, divided
• 2 tsp smoked paprika
• ½ tsp garlic granules
• ½ tsp salt
• ½ onion diced
• 4 minced garlic cloves
• ½ C pineapple juice
• 6 soft or hard taco shells, warmed
• 1 tomato, diced
• ½ C shredded lettuce
• ¼ C sliced black olives
• 1 avocado, diced
• Additional toppings
  • Shredded cheese
  • Red onion
  • Cilantro
  • Salsa

Directions

1. Prep Oven: Preheat oven to 350°F.
2. Prep Tofu: Grate tofu into a large bowl using a hand grater.
3. Season Tofu: Mix 1 tbs oil, 2 tbs soy sauce, 2 tbs tomato paste, 2 tsp cumin, 1 tsp smoked paprika, garlic granules, and salt.
4. Bake Tofu: Spread mixture on a baking sheet and bake 30 minutes, stirring every 10 minutes.
5. Cook Aromatics: Heat remaining oil in a frying pan over medium heat. Add onion and garlic; cook 5 minutes.
6. Build Sauce: Add remaining tomato paste, soy sauce, pineapple juice, cumin, and smoked paprika. Simmer on low 10 minutes, stirring often.
7. Combine: Add baked tofu to the pan and stir until well coated.
8. Serve: Fill taco shells with the tofu mixture and desired toppings (e.g., tomato, lettuce, olives, avocado).

Chef's Notes

• As written, this is a vegetarian recipe - replacing the shredded cheese with a plant-based alternative will make it vegan

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