Easy Shredded Tofu Tacos (Cajun-Spiced)
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.
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)
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 >
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.
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