One of my clients shared a fun, delicious recipe she found on Instagram and I decided to give it a try.  It sounded really cool! What is interesting   about this recipe is that the tofu is shredded. It makes for an unusual texture. 

Nutritionally, it is low in calories and a good source of fiber. It’s a good source of protein and an excellent source of Vitamin C, calcium and iron. 

The tacos were really good! They have a nice spicy, sweet flavor to them.

Time permitting; I HIGHLY recommend cooking this in stages so that you can let the flavors meld overnight. It really brings it to life!!



  • 14-ounces of extra firm tofu
  • 2 1/2 tablespoons coconut amino acids
  • 1 tablespoon extra-virgin olive oil
  • Spices:
    • Cumin
    • Paprika
    • Chili powder
    • Granulated garlic
    • Granulated onion
    • Sea salt
  • 1/2 yellow onion
  • 3 cloves of garlic, minced
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/4-1/2 jalapeno pepper (depending on how spicy you like them)
  • 1/4 cup tomato paste
  • 1/3rd cup pure pineapple juice – I used the Lakewood brand
  • One bunch of cilantro, stems removed
  • 2 cloves garlic
  • 4 tablespoons plain vegan yogurt, I used the Culina brand
  • 4 tablespoons vegan mayo – I used the soy-free veganaise brand
  • 1/2 lemon, squeezed
  • 1 teaspoon pure maple syrup
  • 8 each whole corn tortillas, I used Boulder Chips blue corn tortillas 

Directions to make the Tofu:

  1. Pre-heat oven to 350̊ F.
  2. Press or pat-dry the tofu.
  3. Shred into long strips with a grater into a medium size bowl.
  4. Add 2 tablespoons of coconut aminos.
  5. Add 1 tablespoon olive oil.
  6. Add a generous sprinkle of cumin, paprika, chili powder, garlic, onion and a pinch of salt.
  7. Mix thoroughly. 
  8. Spread out on a parchment paper covered baking sheet. Bake for 30 minutes, stirring 1/2 way through.  
  9. Optional: Put in the refrigerator overnight so flavors can really meld. 

Directions to make the vegetable mixture:

  1. Cut onion, bell peppers and jalapeno into long strips. 
  2. Add onion, bell peppers, jalapeno and garlic to a lightly oiled large sauté pan. 
  3. Turn heat to medium and cook for 10 minutes.
  4. Add a generous sprinkle of cumin, paprika, chili powder, garlic, onion and a pinch of salt. 
  5. Add the tomato paste and mix thoroughly.
  6. Cook for 2-3 minutes.
  7. Add the pineapple juice and 1/2 tablespoon of coconut aminos. 
  8. Bring to a boil and then turn heat down to low. Stir in the tofu mixture and mix again.   
  9. Optional: Put in the refrigerator overnight so flavors can really meld and then reheat the next day. 

Directions to make the salsa verde sauce:

  1. Add the cilantro, 2 cloves of garlic, vegan yogurt and vegan mayo, lemon juice, 1 teaspoon cumin, 1 tsp maple syrup and a pinch of salt to a blender.
  2. Blend in a blender until completely mixed.

 Bringing it all together:

  1. Heat tortillas in a sauté pan and then place in a plate.
  2. Top each tortilla with a tablespoon or two of tofu mixture.
  3. Sprinkle salsa verde sauce over the top.
  4. Fold taco, serve and enjoy!

Shredded Tofu Tacos  

Nutrition Facts

Serving Size: 2 Tacos – Makes 8 tacos total
Amount Per Serving% Daily Value*
Calories318.3 kcal16 %
Total Fat15.5 g24 %
Saturated Fat4.2 g21 %
Trans Fat0 g
Cholesterol0 mg0 %
Sodium377.9 mg16 %
Total Carbohydrate37.4 g12 %
Dietary Fiber4.7 g19 %
Protein13.8 g28 %
Vitamin A8 %Vitamin C131 %
Calcium26 %Iron24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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