2 tablespoons low sodium soy sauce or tamari for gluten free
2 tablespoons tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
for Serving
8-10 small corn or flour tortillas
Toppings of choice avocado, sour cream, cheese shreds, pickled red onion, cilantro, diced tomatoes, shredded lettuce, salsa
Preparation
Prepare pan and oven – Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or foil.
Grate the tofu – Pat the tofu dry and squeeze out any excess water. Grate the tofu using a large cheese grater. Set aside while making the sauce.
In a large bowl, mix together the olive oil, soy sauce, tomato paste, onion powder, garlic powder and smoked paprika. Add the shredded tofu and mix well.
Spread the coated tofu shreds evenly onto the parchment or foil lined pan. Place in the oven and bake for 15 minutes, then stir the tofu and bake for 15-20 more minutes. The tofu should be crispy and quite dried out and not watery.
Serve with toppings of choice
Serve in corn or flour tortillas with any toppings you like.
main ingredients:
type of dish:
dinner
cuisine:
Mexico
specific recipes:
quick-and-easy
Type of meal:
lunch
