Ingredients
Equipment
Method
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Using paper towel or kitchen towel, squeeze out the liquid from the tofu. Any remaining liquid will release once baked in the oven. Break apart the tofu into small bite size pieces using your hands and set aside.
- In a large bowl, mix together olive oil, smoked paprika, garlic powder, cumin and tomato paste. Add the tofu and mix together until well incorporated.
- Spread the crumbled tofu evenly on the prepared baking sheet. After 15 minutes of cooking, stir the tofu and cook for another 15-20 minutes until the tofu is crispy and avoid burning the tofu.
- TOPPINGS: shredded cabbage, red pepper, avocado, vegan cheese, Greek yogurt, cilantro or parsley
Nutrition
Notes
Store tofu taco meat in the refrigerator for up to 3 days in an air tight container. Reheat in the microwave or skillet with a few drops of oil over medium to low heat.