Mexican Shredded Tofu

Mexican Shredded Tofu

The ultimate plant-based filling for tacos, quesadillas, and burrito bowls.

This 20-minute recipe transforms a humble block of tofu into a crispy, savoury protein powerhouse. By shredding the tofu, you create more surface area for those smoky Mexican spices to caramelise, giving you the perfect "carnitas" vibe without the wait.

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Ingredients

  • 1 block (approx. 400g) Extra Firm Tofu, drained and patted dry
  • 1 tbsp Olive Oil
  • 1 medium Onion, thinly sliced
  • 2 cups Mixed Capsicums (Bell Peppers), diced
  • ½ packet Mexican Taco Seasoning
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 jar (approx. 300g) Salsa (mild, medium, or hot)
  • 1 cup Fresh Coriander, roughly chopped

Method

Using the large holes of a box grater, shred the block of tofu into a bowl. 

Heat the olive oil in a large non-stick pan over medium-high heat. Add the sliced onions and diced capsicums. Sauté for 4–5 minutes until they begin to soften and develop a slight char.

Add the shredded tofu to the pan along with the smoked paprika, garlic powder, cumin, and coriander powder. Toss well to coat. Cook for 8–10 minutes, stirring occasionally, until the tofu moisture has evaporated and the edges start to get golden and crispy.

Pour in the jar of salsa and the taco seasoning. Stir well to combine and let it simmer for another 2–3 minutes so the tofu absorbs all that liquid.

Turn off the heat and fold in the fresh coriander. Give it one last mix, and you’re ready to serve!

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