Shredded Tofu Tacos
Baked shredded tofu in a pineapple-spiked chipotle-style sauce, served in tortillas with a herby salsa verde.
Source
Recipe Info
Servings: 4
Prep: 15m
Cook: 35m
Total: 50m
Ingredients
- 400g firm tofu
- 2 tbsp soy sauce
- 1 tbsp oil
- 2 tsp ground cumin
- 1 tsp paprika
- Salt, to taste
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 tsp ground cumin, extra
- 1 tsp paprika, extra
- 1/2 tsp chilli powder
- 2 tbsp tomato purée
- 80ml pineapple juice
- 1/2 tbsp soy sauce, extra
- Small bunch coriander or parsley
- 2 garlic cloves, extra
- 4 tbsp vegan yoghurt
- 4 tbsp vegan mayo
- Juice of 1/2 lemon
- 1 tsp ground cumin, for the salsa
- 1 tsp agave syrup
- Salt, extra, to taste
- Tortillas, to serve
Instructions
- Pat the tofu dry and shred with a grater. Toss with the soy sauce, oil, cumin, paprika and salt, spread on a baking sheet and bake at 175°C (350°F) for 30 minutes, stirring occasionally, until firm.
- For the sauce, fry the onion and garlic in a little oil until softened, then add the cumin, paprika, chilli powder and tomato purée and cook for 2-3 minutes.
- Stir in the pineapple juice and soy sauce and bring to a bubble, then reduce the heat and stir in the baked tofu.
- For the salsa verde, blend the coriander (or parsley), garlic, vegan yoghurt, vegan mayo, lemon juice, cumin, agave and salt until smooth.
- Serve the tofu in tortillas with fresh veggies and the salsa verde.