Charred Shallot and Shredded Tofu Tacos
Ingredients
Shredded tofu
- 16 oz block super firm tofu
- 1 tbsp cornstarch
- 1 tsp light brown sugar (optional)
- 2 tbsp tamari
- 1 1/2 tbsp avocado oil
- Kosher salt
Mushrooms
- 6 oz shiitake mushrooms, stems removed and thinly sliced
- 1/2 tsp ground coriander
- 1/2 tsp thyme
- 1 tbsp avocado oil
Shallots
- 1 tbsp avocado oil
- 8 small shallots, peeled and cut in half lengthwise (if large, quarter the shallots)
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp thyme
- 1/2 tsp ground coriander
- Juice of 1/2 a lime
- 2 tsp tamari
- 2 tsp agave or maple syrup
Assembly components
- Juice of 1/2 a lime
- 1-2 tbsp salsa (I used salsa roja, optional)
- 1/3 cup cilantro leaves, minced
- 10 corn tortillas
- 2 avocados, mashed
- Cashew crema, for serving (optional)
Preparation
Pre-heat oven to 425F. Place a large box grater over a baking tray, then grate the tofu over the side with the largest holes. Top with cornstarch, sugar, tamari, and oil. Toss to coat then spread out in an even layer on the baking tray. Bake for 15 minutes, give it a toss using tongs then bake for an additional 10 minutes until golden.
Add the mushrooms to a separate tray along with coriander, thyme, oil and a pinch of salt. Toss to coat, then spread out on the tray in a single layer. Bake for 15 minutes, toss, and bake again for 5-10 minutes or until nicely browned.
Heat up a large skillet over medium-low heat. Heat up the oil then add the shallots cut side down in the pan. Allow to cook undisturbed for 5 minutes or until the bottoms are charred.
Add the garlic with a pinch of salt and sauté together with the onions for about 2 minutes or until fragrant. Stir in the paprika, thyme, coriander, tamari, and syrup, then sauté for another 2 minutes.
Remove from heat and add the juice of 1/2 a lime. Stir to combine then allow to sit for 5 minutes.
Transfer the mushrooms to the tray of tofu and add the juice of 1/2 a lime then combine.
Transfer the cooked shallots to the tray along with the cilantro and salsa, and toss again.
To assemble, warm up the tortillas, spread with some mashed avocado and top with the tofu mix and crema if desired then serve.
