Use extra-firm tofu only

Firm tofu melts together in the oven, creating a tofu mat instead of crispy shreds. Extra-firm is essential.

Tomato paste is the secret

Just two tablespoons of tomato paste turn up the umami to make tofu as savory as any meat-based filling.

Drain tofu for 10 minutes

Place the tofu block on a kitchen towel for 10 minutes. Extra-firm needs less draining than softer varieties.

Shred with a box grater

Use the largest holes on a box grater to gently shred the tofu. Push any crumbled chunks against the holes.

Season with bold spices

Mix the shredded tofu with olive oil, soy sauce, chili powder, cumin, smoked paprika, garlic, onion, salt and oregano.

Bake at 400 degrees first

Spread the seasoned tofu in a single layer on a foil-lined, oiled baking sheet. Bake for 15 minutes.

Add tomato paste halfway through

Mix tomato paste with warm water, drizzle over the tofu, and toss to coat. Bake 15 more minutes until crispy.

Don't skimp on the oil

Olive oil helps each shred crisp up in the oven. Cutting back will leave you with soft, not crunchy, tofu.

“That's what helps each shred of tofu crisp up in the oven.”

Warm your tortillas first

Heat corn tortillas in the microwave or a skillet before filling them. This prevents cracking when you fold them.

Top with fresh garnishes

Shredded cabbage, salsa, pickled red onion, avocado, cilantro and lime wedges all make excellent taco toppings.

Try it in burrito bowls

Serve the crispy shredded tofu over rice with your favorite toppings instead of using tortillas.

Make barbecue tofu sandwiches

Season with dry rub, bake as directed, then toss with barbecue sauce and pile on potato buns.

Store filling for four days

Keep the shredded tofu separate from tortillas and toppings in the fridge. It lasts four days or freezes for three months.