These vegan tacos are stuffed with smoky roasted BBQ shredded tofu, creamy guacamole, fresh pico de gallo and served with zesty lime wedges. Meatless yet still high in protein and super flavorful. Try them for your next Taco Tuesday!
Prep Time
15 mins
Cooking Time
15 mins
Ingredients
Servings
8
BBQ tofu
Pico de gallo
Other ingredients
Instructions
Make BBQ tofu
- Preheat oven to 355°F / 180 °C.
- Drain tofu and pat dry with a tea towel.
- Using a box grater (the side with the larger holes), grate tofu into shreds. No need to be perfect - uneven texture is even better! Transfer to a large mixing bowl.
- In a small bowl, mix together all the seasonings for the tofu until combined. Drizzle mixture all over shredded tofu and toss gently to coat.
- Transfer tofu to a lined baking sheet, spreading it out in an even layer.
- Bake for 15 minutes, tossing once halfway through.
- Remove from oven.
Make pico de gallo
- Dice tomatoes and red onion and chop cilantro. Transfer to a large mixing bowl.
- Add lime juice and mix to combine. Season to taste with salt.
Assemble
- Warm up tortillas. Sprinkle a little bit of water on each tortilla and heat up on a skillet for 1 minute on each side or until lightly golden brown.
- Top each tortilla with a big spoonful of guacamole, shredded BBQ tofu and pico de gallo. Serve with lime wedges. Enjoy!
Notes
- Feel free to adjust the spice level by adjusting the amount of chili powder. You can also add more heat by serving the tacos with your favorite hot sauce.
- Liquid smoke gives the shredded tofu a nice smoky taste. If you don't have it, you can omit it or use smoked paprika in place of sweet paprika for similar results.
- You may substitute maple syrup with any other liquid sweetener of choice. If using a granulated sweetener, add 1 tbsp water.
- Use tortillas that suit your dietary needs eg. gluten-free, wholewheat etc.
