Shredded Tofu Tacos with Purple Cabbage Slaw

These shredded tofu tacos are packed with chewy and crunchy textures, and are a breeze to make. A satisfying weeknight dinner option you’re gonna love!

Shredded tofu is a trend I’ve been seeing in the social media cooking landscape for a while now. I’m rarely intrigued by Instagram trends and am usually the last to learn about them, frankly. But, this one caught my eye immediately because I’m always looking for ways to diversify my tofu prep methods.

When I first tried this baked shredded tofu technique, I knew it would make an excellent vegan taco filling and got to work developing this recipe.

These shredded tofu tacos have a toothsome “meaty” texture with a good amount of crispy bits, as well as a smoky, savory, garlicky personality. Paired with homemade guacamole and massaged purple cabbage slaw, it’s an easy recipe to incorporate into your weeknight dinner repertoire. 

The Recipe at a Glance

This tofu taco “meat” is made by grating super firm tofu on a box grater, tossing the shreds with soy sauce, oil, and spices, and baking them until golden and crispy. The shredded tofu is then piled into corn tortillas with homemade guacamole and purple cabbage slaw.

Key Ingredients + Substitutions

• Super Firm Tofu: This is the firmest type of tofu you can buy, meaning it contains the least moisture, holds its shape super well, and does not need to be pressed before cooking. You can find it at Trader Joe’s – where it’s labeled “high-protein tofu” – or from Nasoya. Using super firm is key to the success of this recipe. While you can technically prepare extra firm tofu the same way, the results won’t be as chewy or crispy – and you’ll need to press the tofu first.
• Soy Sauce: Adds salt and savoriness to the tofu.
• Spices: A mix of smoked paprika, garlic powder, cumin, and chipotle chili powder (not “chili seasoning”) gives shredded tofu a smoky Tex-Mex flavor.
• Purple Cabbage: Makes for a beautiful presentation, but you could certainly use green cabbage too.
• Guacamole: Ripe avocado, lime juice, red onion, and cilantro are all you need to make homemade guac. Can’t get your hands on ripe avocados? Opt for store-bought guac instead.

How to Make Shredded Tofu Tacos

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Grate the Tofu

Grate the tofu on a box grater directly onto a parchment-covered baking sheet. Then mix up the tofu seasonings in a small bowl.

Step 2: Season the Tofu

Pour the oil-spice mixture over the grated tofu and toss with your hands to coat evenly.

Step 3: Bake the Tofu

Spread out into a thin layer and bake until golden on top, about 10 minutes. Then toss with a spatula and continue baking until golden all over, about 10 minutes more.

Step 4: Make the Slaw

Meanwhile, finely shred the cabbage* and place it in a large bowl. Sprinkle with salt and massage vigorously with your hands until it is soft and juicy, 1 to 2 minutes.

Then add cilantro and lime juice, and set aside to marinate while you prep the rest of the tacos.

*Pro Tip: For the quickest and most uniform results, use your food processor with the shredding attachment. To shred cabbage by hand, stack up a few leaves at a time, and slice thinly using a sharp chef’s knife.

Step 5: Make the Guacamole

Using a fork, mash ripe avocados in a shallow bowl. Then add diced red onion, cilantro, salt, and lime juice.

Step 6: Assemble the Tacos

Divide the guacamole among warm tortillas, and top with the baked tofu and cabbage. Serve immediately.

Notes on Leftovers

This shredded tofu is best served right away, as it gets a bit dry after refrigeration. Nevertheless, you can store leftovers in the fridge and eat them within 4 days. Leftover slaw can also be refrigerated, but should be consumed in about 2 days. Fresh guacamole oxidizes rather quickly so it should be eaten the same day as it’s made.