If you think tofu can’t be meaty, crispy, and packed with flavor, let me introduce you to shredded tofu tacos. Instead of the usual cubes or crumbles, shredding the tofu creates the perfect texture—tender, a little crispy on the edges, and perfect for soaking up bold, smoky spices.

These tacos are quick, easy, and loaded with flavor. They’re topped with a creamy jalapeño sauce that adds just the right amount of heat, plus crunchy cabbage for extra freshness. Whether you’re vegetarian or just looking to switch things up for taco night, these shredded tofu tacos will definitely hit the spot!

Why You’ll Love This Shredded Tofu Tacos Recipe

Unbelievably meaty texture – Shredding the tofu gives it a pulled protein-like consistency, perfect for tacos.

Bold, smoky flavors – A blend of Kashmiri chili, smoked paprika, and chipotle powder brings just the right amount of heat and depth.

Creamy, spicy jalapeño sauce – This sauce is tangy, creamy, and has just enough kick to keep things interesting.

Easy and quick to make – This entire meal comes together in under 30 minutes!

How to Get the Best Texture for Your Shredded Tofu Tacos

If you’ve only ever crumbled tofu, you’re missing out on the magic of shredded tofu. Instead of breaking it up with your hands, use a box grater to shred it into long, thin pieces. This gives the tofu a meaty, shredded chicken-like texture that crisps up beautifully when cooked.

For the best results:

Don’t stir too much. Let it sear and develop some browning before flipping.

Use extra-firm tofu. Anything softer will break apart too much.

Pat it dry before shredding. This helps it crisp up instead of steaming.

Cook it in oil on high heat. This creates crispy, golden edges.

Ingredients for Shredded Tofu Tacos

If you want to make the best shredded tofu tacos, make sure you have the following ingredients:

Shredded Tofu

• 8 ounces extra-firm tofu, shredded
• 2 tbsp oil
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp cayenne
• ¼ tsp Kashmiri chili powder
• ⅛ tsp chipotle chili powder
• ⅛ tsp smoked paprika
• 1 tsp soy sauce
• Salt to taste

Creamy Jalapeno Sauce

• ⅓ cup mayo
• ⅓ cup sour cream
• 1 tbsp sriracha
• 2 tbsp pickled jalapeños
• 2 tbsp jalapeño brine (or rice vinegar)
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp cumin powder
• ⅛ tsp smoked paprika
• ¾ tsp Kashmiri chili powder

Garnish and Assembly:

• Purple cabbage, thinly sliced
• Lime juice
• Salt
• Street taco shells
• Oil for frying
• Shredded cheese (optional)

How to Make Shredded Tofu Tacos:

Shred the Tofu: Shred the extra-firm tofu using a box grater. Pat it dry with a paper towel to remove excess moisture.

Cook the tofu: Heat 2 tablespoons of oil in a pan over medium-high heat. Add the shredded tofu and let it cook undisturbed for about 3 minutes, until golden and crispy on the edges.

Season the tofu: Sprinkle in the onion powder, garlic powder, cayenne, Kashmiri chili powder, chipotle chili powder, smoked paprika, and salt. Drizzle in the soy sauce and stir everything together. Cook for another 2-3 minutes, stirring occasionally, then remove from heat.

Make the creamy jalapeño sauce: In a bowl, whisk together the mayo, sour cream, sriracha, pickled jalapeños, jalapeño brine (or rice vinegar), onion powder, garlic powder, cumin, smoked paprika, and Kashmiri chili powder. Blend (or mix vigorously) until smooth. Taste and adjust seasoning as needed.

Prepare the cabbage slaw: Toss the thinly sliced purple cabbage with a squeeze of lime juice and a pinch of salt.

Warm the taco shells: Heat a small amount of oil in a pan and lightly fry the taco shells until warm, golden brown, and slightly crispy.

Assemble the tacos: Fill each taco shell with shredded tofu, top with cabbage slaw, and drizzle with the creamy jalapeño sauce. If using, sprinkle with shredded cheese. Serve immediately and enjoy!