Shredded Tofu Tacos

Ingredients

• 1 16-oz package super firm tofu
• 2 tbs avocado oil, divided
• 4 tbs soy sauce, divided
• 5 tbs tomato paste, divided
• 3 tsp cumin, divided
• 2 tsp smoked paprika
• ½ tsp garlic granules
• ½ tsp salt
• ½ onion diced
• 4 minced garlic cloves
• ½ C pineapple juice
• 6 soft or hard taco shells, warmed
• 1 tomato, diced
• ½ C shredded lettuce
• ¼ C sliced black olives
• 1 avocado, diced
• Additional toppings
  • Shredded cheese
  • Red onion
  • Cilantro
  • Salsa

Directions

1. Preheat the oven to 350°F
2. Grate the tofu into a large bowl - hand grater is best for this
3. Combine 1 tbs oil, 2 tbs soy sauce, 2 tbs tomato paste, 2 tsp cumin, 1 tsp smoked paprika, garlic granules, and salt
4. Spread the tofu mixture on a baking sheet and bake for 30 minutes stirring every 10 minutes.
5. Add the remaining oil to a frying pan and bring to medium heat.
6. Add the onion and garlic and cook for 5 minutes.
7. Add the remaining tomato paste, the remaining soy sauce, pineapple juice, the remaining cumin, and the remaining smoked paprika and cook on low heat for 10 minutes, stirring frequently.
8. When the tofu is done, add it to the frying pan and stir to combine.
9. Stuff the taco shells with shredded tofu, diced tomato, lettuce, black olives, avocado, and any additional toppings.

Chef's Notes

• As written, this is a vegetarian recipe - replacing the shredded cheese with a plant-based alternative will make it vegan