# Shredded tofu tacos that even meat lovers will crave

> Baked until crispy, this shredded tofu filling has all the craggy, browned bits that make meat tacos so good.
- Title: Shredded tofu tacos that even meat lovers will crave
- Summary: Baked until crispy, this shredded tofu filling has all the craggy, browned bits that make meat tacos so good. Use extra-firm tofu and don't skimp on the oil…
- Keywords: tofu, tacos, vegetarian, recipe, lesley balla, taste of home, extra-firm tofu, tomato paste, corn tortillas, baking, meat alternative, crispy tofu
- Source: Taste of Home — https://tasteofhome.com/recipes/shredded-tofu-tacos
- Read time: 2 min
- Topics: tofu, tacos, vegetarian, recipe, lesley balla, taste of home, extra-firm tofu, tomato paste, corn tortillas, baking, meat alternative, crispy tofu
## 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.
## Key takeaway

Use extra-firm tofu and don't skimp on the oil to get crispy, meat-like shreds that make satisfying tacos.