Shredded Tofu Tacos by @fitgreenmind

1h

3 servings

🫘

200 g

Firm tofu

🥢

15 ml

Soy sauce

🧂

5 ml

Five spice

🧂

1.5 g

Salt

🫗

7.5 ml

Oil

🫘

60 ml

Hoisin sauce

🍋

15 ml + 0.5

Lime juice

💧

30 ml

Water

🥬

250 g

Pointed cabbage

🌿

15 g

Cilantro

🍁

5 ml

Maple syrup

🍛

5 ml

Curry powder

🥣

30 ml

Vegan mayo

🍞

120 g

Taco shells

  1. Preheat

    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

  2. Shred
    • firm tofu

    Shred 200 g firm tofu using a box grater.

  3. Combine
    • firm tofu
    • soy sauce
    • Chinese five-spice powder

    Combine the shredded tofu with 1 tbsp soy sauce, 1 tsp Chinese five-spice powder, 1/4 tsp salt, and 1/2 tbsp neutral cooking oil.

  4. Spread
    • firm tofu

    Spread the seasoned tofu in an even layer on the lined baking sheet.

  5. Bake
    • firm tofu

    Bake the tofu for 25 minutes at 180°C (350°F).

  6. Stir
    • firm tofu

    Stir the tofu halfway through baking, after about 12 minutes, to brown it more evenly.

  7. Whisk
    • hoisin sauce
    • lime juice
    • water

    Whisk 4 tbsp hoisin sauce, 1 tbsp lime juice, and 2 tbsp water in a frying pan.

  8. Step
    • hoisin sauce
    • lime juice
    • water

    Bring the glaze to a gentle bubble over medium heat.

  9. Toss
    • firm tofu
    • hoisin sauce
    • lime juice

    Add the baked shredded tofu to the bubbling glaze and toss until evenly coated.

  10. Slice
    • pointed cabbage
    • fresh cilantro

    Thinly slice 1/2 small pointed cabbage and finely chop the fresh cilantro.

  11. Combine
    • pointed cabbage
    • fresh cilantro
    • lime juice

    Combine the cabbage and cilantro with 1 tbsp lime juice, 1 tsp maple syrup, 1 tsp curry powder, 1/4 tsp salt, and 2 tbsp vegan mayo.

  12. Toss
    • pointed cabbage
    • fresh cilantro
    • lime juice

    Toss the curried slaw thoroughly with clean hands or a spatula until it is evenly dressed.

  13. Fill
    • taco shells
    • firm tofu
    • pointed cabbage

    Fill 6 taco shells with the glazed shredded tofu and curried slaw.

Shredded Tofu Tacos by @fitgreenmind

1h

3 servings

🫘

200 g

Firm tofu

🥢

15 ml

Soy sauce

🧂

5 ml

Five spice

🧂

1.5 g

Salt

🫗

7.5 ml

Oil

🫘

60 ml

Hoisin sauce

🍋

15 ml + 0.5

Lime juice

💧

30 ml

Water

🥬

250 g

Pointed cabbage

🌿

15 g

Cilantro

🍁

5 ml

Maple syrup

🍛

5 ml

Curry powder

🥣

30 ml

Vegan mayo

🍞

120 g

Taco shells

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/13

    Shred 200 g firm tofu using a box grater.

    🫘firm tofu
    🧀box grater
    🥣mixing bowl

  3. Step 3/13

    Combine the shredded tofu with 1 tbsp soy sauce, 1 tsp Chinese five-spice powder, 1/4 tsp salt, and 1/2 tbsp neutral cooking oil.

    🫘firm tofu
    🥢soy sauce
    🧂Chinese five-spice powder
    🧂salt
    🫗neutral cooking oil
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/13

    Spread the seasoned tofu in an even layer on the lined baking sheet.

    🫘firm tofu
    🍳baking sheet
    🥄spatula

  5. Step 5/13

    Bake the tofu for 25 minutes at 180°C (350°F).

    🫘firm tofu
    🍳baking sheet

  6. Step 6/13

    Stir the tofu halfway through baking, after about 12 minutes, to brown it more evenly.

    🫘firm tofu
    🍳baking sheet
    🥄spatula

  7. Step 7/13

    Whisk 4 tbsp hoisin sauce, 1 tbsp lime juice, and 2 tbsp water in a frying pan.

    🫘hoisin sauce
    🍋lime juice
    💧water
    🍳frying pan
    🥄measuring spoons

  8. Step 8/13

    Bring the glaze to a gentle bubble over medium heat.

    🫘hoisin sauce
    🍋lime juice
    💧water
    🍳frying pan
    🥄spatula

  9. Step 9/13

    Add the baked shredded tofu to the bubbling glaze and toss until evenly coated.

    🫘firm tofu
    🫘hoisin sauce
    🍋lime juice
    💧water
    🍳frying pan
    🥄spatula

  10. Step 10/13

    Thinly slice 1/2 small pointed cabbage and finely chop the fresh cilantro.

    🥬pointed cabbage
    🌿fresh cilantro
    🔪chef's knife
    🪵cutting board

  11. Step 11/13

    Combine the cabbage and cilantro with 1 tbsp lime juice, 1 tsp maple syrup, 1 tsp curry powder, 1/4 tsp salt, and 2 tbsp vegan mayo.

    🥬pointed cabbage
    🌿fresh cilantro
    🍋lime juice
    🍁maple syrup
    🍛curry powder
    🧂salt
    🥣vegan mayo
    🥣mixing bowl
    🥄measuring spoons

  12. Step 12/13

    Toss the curried slaw thoroughly with clean hands or a spatula until it is evenly dressed.

    🥬pointed cabbage
    🌿fresh cilantro
    🍋lime juice
    🍁maple syrup
    🍛curry powder
    🧂salt
    🥣vegan mayo
    🥣mixing bowl
    🥄spatula

  13. Step 13/13

    Fill 6 taco shells with the glazed shredded tofu and curried slaw.

    🍞taco shells
    🫘firm tofu
    🥬pointed cabbage

Composition

Ingredients

Types

Plant Protein, Condiment, Seasoning, Sauce, Fruit, Liquid, Vegetables, Sweetener, Spices, Grains, Bread

Ingredients

Firm tofu, Soy sauce, Five spice, Salt, Oil, Hoisin sauce, Lime juice, Water, Pointed cabbage, Cilantro, Maple syrup, Curry powder, Vegan mayo, Taco shells

Notes

Five spice (or favorite spice mix), Salt (to taste, for the slaw), Hoisin sauce (for the glaze), Lime juice (juice of 1/2 lime, for the glaze, for the slaw), Water (for the glaze), Pointed cabbage (small, for the slaw), Cilantro (chopped), Taco shells (to serve)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Plant-Based

Calories

380 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 47g, Fat: 15g, Fiber: 7g, Sugars: 14g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 5mg, Potassium: 520mg, Sodium: 1150mg

Vitamins

Vitamin C: 32mg, Vitamin K: 55mcg, Folate: 95mcg

Preparation

Time Information

Preparation

35 minutes

Cooking

25 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

box grater, mixing bowl, baking sheet, parchment paper, frying pan, chef's knife, cutting board, spatula, measuring spoons

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Mexican, Asian

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Chewy, Crunchy, Creamy, Tender

Flavors

Savory, Sweet, Tangy, Umami, Spiced, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard leftovers held longer than 2 hours), fridge : 3 days (Store tofu filling and slaw separately,Use airtight containers,Keep taco shells at room temperature in a sealed package to preserve crispness), freezer : 2 months (Freeze the glazed tofu filling only,Do not freeze the mayonnaise-dressed slaw,Cool tofu completely before freezing in an airtight container)