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    Home » Recipes » Easy Shredded Tofu Tacos (Cajun-Spiced)

    Easy Shredded Tofu Tacos (Cajun-Spiced)

    Jun 12, 2023 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 11 Comments

    707 shares
    Jump to Recipe >
    Crispy Tofu Tacos with Cajun-Spiced Shreds Pin

    Call me biased, but I think these shredded tofu tacos are a thing of beauty. Meaty, slightly crispy, and full of flavour, the tofu shreds are seasoned with a homemade Cajun spice mix and a few other ingredients to give them a sticky-sweet texture that's incredibly moreish.

    Cajun Shredded Tofu Tacos with Lime Wedges and Vegan Crema

    If you're new to the world of grated bean curd, I'd say you're in for a nice surprise. This shredded tofu also lends itself well to wraps, sandwiches, toasties, and a whole host of other meal ideas.

    If you like the look of this recipe, you might also be interested in these jackfruit tacos, kidney bean tacos, or this vegan haggis quesadilla.

    Crispy Tofu Tacos on Serving Board

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Why I love it 💚
    • Grating tofu 👀
    • Which tofu? 🌱
    • Cajun spice 🌶️
    • Ingredients 📋
    • Step by step 📷
    • To serve 🌮
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    Why you'll love this recipe

    • It's simply delicious
    • You need just one pan
    • It can be ready in under 20 minutes
    • It's a 'grate' one for the tofu-haters out there (or those who struggle to get good results from the ingredient)
    • By shredding the tofu, you massively increase the surface area that comes into contact with the heat and so you end up with slightly crispy, chewy pieces

    Can you grate tofu?

    You certainly can! Make sure you have a very firm variety that has been drained of any excess water, then simply grate into thin shreds using the largest side of a box grater.

    Shredding Tofu Using Block Grater

    Which tofu is best to grate?

    You'll want to make sure you use extra-firm tofu for shredding. This is more dense than other varieties and should hold its shape well when grating.

    Saying that, there will of course be some variation from one brand to another. If your tofu seems a little wobbly, you can always press it to remove any additional water (either with a tofu press or by wrapping in a cloth with a weight placed on top for around 15-30 minutes).

    For more dishes that use extra-firm tofu, check out these recipes for grilled tofu skewers, smoked tofu risotto, miso baked tofu, braised tofu in red wine, tofu jalfrezi curry, and vegan Singapore noodles.

    Block of Extra-Firm Tofu in Bowl

    Cajun seasoning

    The spice mix I've used here is a homemade Cajun seasoning recipe that includes cayenne pepper, paprika, black pepper, garlic powder, oregano, and salt.

    Whether you make it yourself or go with a shop-bought version, you'll definitely want to try adding it to other recipes such as vegan jambalaya or baked potato wedges!

    Homemade Cajun Seasoning Mix in Bowl

    What you'll need

    To make these delicious tofu tacos, you'll need:

    • Extra-firm tofu for the meaty shreds
    • Onion and pepper to fry along with the mix
    • Cajun seasoning for flavour and spice
    • Tomato paste and soy sauce (or tamari if GF) to add extra depth
    • Agave syrup to add a sticky sweetness to the shredded tofu
    List of Ingredients to Make Shredded Tofu Tacos

    How to make shredded tofu tacos

    Drain the tofu and press gently to remove any excess water.

    Use the large side of a block grater to grate the tofu into shreds. You'll also end up with a few crumbly bits, which is fine.

    Recipe Process - Shredded Tofu Pieces on Chopping Board

    In a large frying pan, heat one tablespoon of oil and add the sliced onion and pepper.

    Season with a little salt and fry gently for 2-3 minutes.

    Recipe Process - Onions and Peppers Frying

    After a few minutes, add the tofu shreds along with another tablespoon of oil.

    Mix well and increase the heat to get things going, stirring regularly.

    Recipe Process - Adding Tofu Shreds to Pan

    Fry for around 6-8 minutes or until the tofu starts to become crispy, reducing the heat again if necessary.

    Recipe Process - Frying Crispy Tofu Shreds in Oil

    Once the shreds have started to turn a light golden brown, reduce the heat and stir in the tomato paste, Cajun seasoning, soy sauce (or tamari), and agave syrup.

    Add a couple of tablespoons of water to loosen it up, then mix well and cook for another couple of minutes.

    After a couple of minutes, the mix in the pan should be fairly dry and you'll have yourself some delicious, sticky-sweet shreds of joy. Serve in tacos with your choice of toppings.

    Cajun Shredded Tofu and Peppers in Pan

    Serving suggestions

    This recipe will make approximately 6 tacos, which can be enjoyed on their own or with sides such as baked wedges, three-bean salad, roasted cauliflower, or couscous salad.

    When it comes to topping ideas, the list is virtually endless! Here are a few of my personal favourites:

    • Cashew lime crema
    • Chopped coriander
    • Lime wedges
    • Black bean dip
    • Hot sauce
    • Homemade guacamole
    • Sriracha mayo
    • Pico de gallo
    • Sliced spring onions
    • Super seed mix
    • Grated vegan cheese
    Crispy Tofu Tacos with Lime and Serving Sauces

    Recipe FAQ

    Is shredded tofu like meat?

    Tofu sometimes gets a bad rap for being soft and tasteless, but the texture here really is pretty meaty once cooked in this form. For anyone who thinks that vegan food is bland and boring, this recipe is a great one to try.

    Can I increase the quantities in this recipe?

    For the best results, it's important to not overcrowd the pan during cooking. If you want to make larger amounts of the shredded tofu, I'd recommend using a very wide pan or cooking in batches.

    How long will this keep?

    In the unlikely event that you have any leftovers, the shredded tofu will last in the fridge for up to three or four days.

    Is this recipe gluten-free?

    The tofu mix will be gluten-free provided you use tamari instead of soy sauce, however regular flour tacos (and even some corn tacos) are not GF. To make this recipe 100% gluten-free and vegan, use tortillas that are certified or labelled as such. You'll want to do the same for any toppings and sides – many of my vegan side dishes are gluten-free as standard.

    Variations and tips for shredded tofu tacos

    • Tomato paste: If you want to keep the shredded tofu mix really dry, leave out the tomato paste and water.
    • Garlic: There'll likely be some garlic in the seasoning mix, but feel free to add more along with the peppers and onions.
    • Other additions: Try adding ingredients such as sliced greens, courgette, or mushrooms.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

    • Vegan Haggis Quesadilla Feature
      Vegan Haggis Quesadilla (Using Leftovers)
    • Easy Jackfruit Tacos Recipe Feature
      Easy Jackfruit Tacos with Black Beans
    • Crispy Baked Potato Wedges Cajun-Spiced
      Crispy Baked Potato Wedges (Cajun-Spiced)
    • Kidney Bean Tacos Feature
      15-Minute Kidney Bean Tacos

    You can also check out my full list of vegan main meals.

    Full recipe

    Cajun Shredded Tofu Tacos with Lime Wedges and Vegan Crema

    Easy Shredded Tofu Tacos (Cajun-Spiced)

    The Pesky Vegan
    These shredded tofu tacos are a thing of beauty. Meaty, slightly crispy, and full of flavour, the shreds are seasoned with a Cajun spice mix and a few other ingredients to give them a sticky-sweet texture that's incredibly moreish.
    5 from 5 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine Mexican, Vegan
    Servings 6 tacos
    Calories 182 kcal

    Ingredients
     

    • 2 tablespoons cooking oil, divided
    • ½ small onion, thinly sliced
    • ½ green bell pepper, thinly sliced
    • 10 oz (300 g) extra-firm tofu (see notes)
    • 2 tablespoons tomato paste
    • 2 teaspoons Cajun seasoning (shop-bought or homemade – see notes)
    • 1 tablespoon soy sauce (or tamari if gluten-free)
    • 1 tablespoon agave syrup (or maple syrup)
    • Salt to taste
    • 6 small flour or corn tortillas (see notes)
    Prevent your screen from going dark

    Instructions
     

    • Drain the tofu and press gently to remove any excess water. Use the large side of a block grater to grate the tofu into shreds. You'll also end up with a few crumbly bits, which is fine.
    • In a large frying pan, heat one tablespoon of oil and add the sliced onion and pepper. Season with a little salt and fry gently for 2-3 minutes.
    • After a few minutes, add the tofu shreds along with another tablespoon of oil. Mix well and increase the heat to get things going, stirring regularly. Fry for around 6-8 minutes or until the tofu starts to become crispy, reducing the heat again if necessary.
    • Once the shreds have started to turn a light golden brown, reduce the heat and stir in the tomato paste, Cajun seasoning, soy sauce (or tamari), and agave syrup. Add a couple of tablespoons of water to loosen it up, then mix well and cook for another couple of minutes.
    • After a couple of minutes, the mix in the pan should be fairly dry and you'll have yourself some delicious, sticky-sweet shreds of joy. Serve in tacos with your choice of toppings (see serving suggestions for ideas).
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Tofu: You'll want to make sure you use extra-firm tofu for shredding. Different brands will vary in texture, so if your tofu seems a little wobbly you can always press it to remove any additional water (either with a tofu press or by wrapping in a cloth with a weight placed on top for around 15-30 minutes).
    Cajun seasoning: You can either use a store-bought version or make your own simple mix with similar quantities of garlic powder, paprika, cayenne pepper, ground black pepper, and oregano (see my recipe for homemade Cajun seasoning).
    Tomato paste: If you want to keep the shredded tofu mix really dry, leave out the tomato paste and water.
    Larger quantities: This recipe will work well provided you don't overcrowd the pan. If you want to increase the amounts to fill more tacos, it may be best to use a very wide pan or cook in batches.
    Gluten-free: To make this recipe 100% gluten-free and vegan, serve in tortillas that are certified or labelled as such (and do the same for any sides). You'll also want to use tamari instead of soy sauce in the mix.
    Storage: In the highly unlikely event that you have leftovers, store the shredded tofu mix in the fridge for up to three or four days.
    See recipe FAQ section above for more info.
     
    * The nutrition info below is for one filled taco, based on a total of six tacos. 

    Nutrition

    Calories: 182kcalCarbohydrates: 21gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 655mgPotassium: 217mgFiber: 2gSugar: 5gVitamin A: 447IUVitamin C: 10mgCalcium: 66mgIron: 2mg
    Nutrition Facts
    Easy Shredded Tofu Tacos (Cajun-Spiced)
    Amount Per Serving
    Calories 182 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2g13%
    Trans Fat 0.03g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 2g
    Sodium 655mg28%
    Potassium 217mg6%
    Carbohydrates 21g7%
    Fiber 2g8%
    Sugar 5g6%
    Protein 7g14%
    Vitamin A 447IU9%
    Vitamin C 10mg12%
    Calcium 66mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword easy tofu recipe, meat-free tacos, shredded tofu recipe, vegan taco recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Marna

      June 27, 2023 at 4:03 pm

      5 stars
      I did it!!!!! I made these amazing tacos without oil! I simply followed all the directions but mixed the veggies with the tofu and then made the 'cajun sauce' and mixed them all together. I let the mixture, veggies and all, sit for about half an hour to 'marry' and then spread the entire mixture on a parchment lined baking sheet and baked in my oven, I used the convection setting at 375 F (180 C?), for 30 mins, stirring half way through. It came out crispy to die for and the Cashew Lime Crema took it beyond, beyond!!! Excellent recipe.....a fixture here from now on! (oh, I used extra or super firm tofu and pressed it for several hours...I was surprised how much water came out!)

      Reply
      • The Pesky Vegan

        June 28, 2023 at 3:46 pm

        Sorry I didn't get to your first comment in time – sounds like you've made a success of it!

        Reply
      • Caroline

        June 26, 2024 at 10:41 am

        5 stars
        Hi thanks for this. I've been grating and baking my spiced tofu for a while and it dehydrated too much and almost vanishes. Frying with the onion and pepper is so much smarter. Will try it next very soon

        Reply
        • The Pesky Vegan

          July 22, 2024 at 10:00 am

          Good stuff, hope you enjoy the recipe!

          Reply
    2. Marna

      June 26, 2023 at 4:49 pm

      If I am making this oil free would you have any recommendations? I realize it wont get crispy as with oil (I am new to oil free 🙁 .. having a hard time! ). My oven has a built in air fryer ???? What do you think???

      Reply
    3. Mark Holland

      June 20, 2023 at 3:26 pm

      5 stars
      This may be the best recipe I have tried yet! Even my carnivore of a 14 year old son loved this. Not to mention, a wide world of tofu shredding has now opened up to me. The crispiness and flavor absorption cannot be beat. No need to marinate tofu overnight in order to get a strong flavor.
      Thank you for this!

      Reply
      • The Pesky Vegan

        June 23, 2023 at 12:18 pm

        High praise indeed, thanks! Happy shredding!

        Reply
    4. Patricia

      June 19, 2023 at 10:15 pm

      5 stars
      Made it, love it, super easy. Thanks 🙂

      Reply
      • The Pesky Vegan

        June 23, 2023 at 12:17 pm

        Good stuff, thanks for the review!

        Reply
    5. Ruth

      June 18, 2023 at 5:35 am

      5 stars
      I made this last night and it is absolutely delicious - so tasty!
      However, I could not get the tofu to go crispy. I know this is my fault and not that of the recipe but has anyone got any tips on how to ensure crispy tofu?

      Reply
      • The Pesky Vegan

        June 19, 2023 at 8:10 pm

        Hi Ruth, thanks for your comment and sorry to hear about it not being very crispy! It does require turning up the heat a fair bit to try and cook out the water from the tofu shreds, as well as making sure there's enough oil and cooking for more than 8 minutes if necessary to get it all crisped up. That said, the brand/variety of tofu used will certainly have an impact. I'm thinking about removing the word 'crispy' from the title in this recipe as I don't want anyone to feel disappointed with the results, especially since people seem to love the flavours and idea!

        Reply

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    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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