BBQ Shredded Tofu Tacos
Crispy shredded tofu tossed in a smoky, sweet BBQ sauce and served in warm tortillas. These protein-packed, fiber-rich tacos are a quick and satisfying plant-based dinner perfect for busy nights or easy meal prep.
Equipment
- 1 Baking sheet
- 1 Box grater
- 1 nonstick skillet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
For the Shredded Tofu:
- 1 block 14 oz super firm tofu, patted dry
- 2 tbsp low-sodium soy sauce or tamari
- 2 tbsp tomato paste
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
For the Sweet & Smoky BBQ Sauce:
- 1 medium onion finely diced
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 2 tbsp tomato paste
- ⅓ cup pineapple juice or orange juice as a substitute
- 1 tbsp low-sodium soy sauce
- 1 tsp liquid smoke optional
Instructions
- Prepare Your Workspace and Oven: Begin by preheating your oven to 350°F (175°C). While the oven warms, line a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup much easier later. Gather all your tools — a box grater, mixing bowls, measuring spoons, and spatula — so everything is ready before you start.
- Dry and Shred the Tofu: Take one block of super firm tofu and gently pat it dry using a clean kitchen towel or paper towels. Removing excess moisture is key to achieving a crisp texture during baking. Use a box grater to shred the tofu, aiming for thin, chicken-like strands. Take your time — the more uniform the shreds, the better they’ll cook evenly. The shredded texture is essential for absorbing the smoky BBQ flavor later.
- Prepare the Flavor Marinade: In a large mixing bowl, combine 2 tablespoons low-sodium soy sauce or tamari, 2 tablespoons tomato paste, 2 teaspoons onion powder, 2 teaspoons garlic powder, and 1 teaspoon smoked paprika. Whisk the ingredients thoroughly until a smooth, fragrant paste forms. This marinade will coat the tofu, infusing it with a savory, smoky base that gives the tacos their signature flavor.
- Coat the Tofu: Add the shredded tofu into the mixing bowl with the marinade. Using your hands or a spatula, toss gently but thoroughly so every shred is coated in the seasoning mixture. Ensure even coverage — this is what gives the tofu its bold, smoky taste. At this stage, the tofu should have a light, thin coating without excess liquid pooling at the bottom.
- Arrange for Baking: Transfer the coated tofu to your prepared baking sheet, spreading it into a single, even layer. This ensures that every piece crisps evenly. Avoid overcrowding — give the tofu enough space so heat can circulate properly, helping achieve that desirable chewy texture reminiscent of shredded chicken.
- Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 20 minutes, then carefully remove it and stir the tofu using a spatula to redistribute it. Return the tofu to the oven and bake for an additional 20 minutes. The goal is golden edges with a firm, chewy texture. Baking also removes excess moisture and intensifies the flavor, so patience here is important.
- Prepare the BBQ Sauce Base: While the tofu bakes, heat a nonstick skillet over medium heat. Add the finely diced onion, stirring occasionally for about a minute until fragrant. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, and 1 teaspoon chili powder. Stir well to toast the spices slightly, releasing their aroma — this creates the flavorful foundation of your BBQ sauce.
- Build the Sauce: Add 2 tablespoons tomato paste to the skillet and stir for about 30 seconds. This step caramelizes the tomato paste slightly, deepening the flavor. Pour in ⅓ cup pineapple juice (or substitute with orange juice for a sweeter profile), then add 1 tablespoon low-sodium soy sauce and 1 teaspoon liquid smoke (optional). Stir to combine, allowing the sauce to bubble gently. Reduce heat to low so it thickens without burning, letting the flavors meld beautifully.
- Combine Tofu and Sauce: Once your tofu is golden and crispy, transfer it directly into the skillet with the BBQ sauce. Stir thoroughly so every shred is coated with the smoky, sweet sauce. Let the tofu simmer for 2–3 minutes on low heat so it absorbs the sauce completely. This step is key for achieving a rich, cohesive flavor in every bite.
- Serve with Style: Warm tortillas in a dry skillet or microwave. Fill each tortilla generously with your BBQ shredded tofu. Top with fresh garnishes such as shredded lettuce, diced tomatoes, avocado slices, or a squeeze of lime for extra brightness. Serve immediately to enjoy the perfect combination of smoky, tangy, and satisfying flavors. These tacos are not only delicious but also a wholesome, protein-packed meal you’ll want to enjoy again and again.
Notes
- Use super firm tofu for the best texture — it holds together well and crisps beautifully. If using extra firm tofu, press gently to remove excess moisture.
- A box grater works best for shredding tofu evenly, but a food processor with a shredding attachment can also work.
- Pineapple juice adds a subtle sweetness and depth to the BBQ sauce, but orange juice is a great alternative.
- For extra flavor, allow tofu to marinate in the seasoning mixture for 10–15 minutes before baking.
- Store leftover shredded tofu in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer to maintain crispness — microwaving is not recommended.
- To keep the recipe gluten-free, use tamari and corn tortillas.
