Baked Shredded Tofu Tacos
Ingredients
- 1 block tofu, pressed and patted dry
- 3 tbsp habanero spice mix or 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika powder, 1 tsp smoked paprika, 1 tsp chili powder, 2 tsp cumin
- 1/2 tsp salt
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp tomato paste
- Few cranks of black pepper
Guacamole
- 2 avocados
- 2 medium tomatoes, deseeded and minced
- 1 shallot, minced
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, chopped
- salt and pepper
- juice of 1 lime
Toppings
- 3 tacos
- Pickled onions
- Cilantro
- Hot sauce of choice (I used a mango chili hot sauce)
Preparation
Set your oven to 210°C (410°F).
Grate the pressed tofu and mix it with the habanero spice mix, salt, soy sauce, olive oil, tomato paste, and black pepper.
Spread the tofu mixture evenly on a lined baking tray and bake for 30 minutes, stirring every 10 minutes to ensure it crisps up nicely.
While the tofu is baking, mash together all the ingredients for the guacamole—avocados, tomatoes, shallot, garlic, cilantro, lime juice, salt, and pepper—until you reach your desired texture.
Heat up your tacos. Once the tofu is golden and crispy, fill the tacos with a generous layer of guacamole, add the shredded tofu, and top with pickled onions, fresh cilantro, and a drizzle of hot sauce.
