Shredded X
Zita Lifland
Preheat the oven to 425F and line 3 small baking trays with parchment paper. Bring a large pot of water to a boil. Salt the water liberally then add the potatoes and cook for 12 minutes or until fork tender, then drain.
Brush the bottom of one of the trays with 1/2 tablespoon oil. Add the potatoes to the pan then use a fork or heavy bottom cup to smash the potatoes making sure the potatoes have space between them. Evenly sprinkle the potatoes with 1 teaspoon each oregano and garlic powder, 1/2 teaspoon coriander and a pinch of salt and pepper. Evenly drizzle the potatoes with 1 tablespoon oil then place in the oven to bake for 20 minutes. Flip the potatoes, then bake again for 10-15 minutes until golden and crisp around the edges.
Place your rinsed chickpeas on a clean kitchen towel and dry them well. To the second tray add the chickpeas and toss with 1/2 tablespoon oil and a pinch of salt until evenly coated. Spread the chickpeas out in a single layer then roast in the oven on the bottom rack for 20 minutes. Add 1/2 teaspoon each of garlic powder and oregano, then toss with a spoon and return to the oven for 10 minutes.
To the last tray, add half of the shredded brussels sprouts, the shallots, and the remaining tablespoon of oil, remaining teaspoon of garlic powder and oregano, 1/2 teaspoon coriander and a generous pinch of salt and pepper. Toss to combine, spread it out evenly on the tray and roast for 15 minutes until the edges start to crisp.
While everything is roasting, add the avocado, yogurt, garlic, lemon zest and juice, mustard, capers, sweetener, and a pinch of salt and pepper to a blender cup. Blend until smooth then stir in the dry dill.
To assemble, add the remaining raw shredded brussels sprouts and parsley to the tray of roasted brussels sprouts then top with the roasted potatoes. Drizzle the tray with half the avocado sauce then give everything a toss to coat. Serve a portion of the roasted veggies in a bowl and top with the chickpeas and more sauce as desired and enjoy.
Once dressed this salad is considered a full meal. The potatoes provide carbohydrates for energy, the chickpeas provide protein and fiber, the brussels sprouts are a source of fiber and antioxidants, and you get healthy fats from the avocado dressing.
Get ready to fall in love with my new Easy Vegan Tacos recipe made with Shredded Tofu Taco Meat! This is the BEST vegan taco meat you'll ever taste! The secret is to use a cheese grater to grate the tofu into shreds- this gives it a texture similar to pulled chicken! The tofu is then sautd with onion, garlic, tomato, and a homemade spice blend for the best taco seasoning. Just 30 minutes to make, these shredded tofu vegan tacos are bursting with flavor in every bite. ??
I adore a good tofu taco, and my trusty tofu crumbles recipe has been a kitchen staple for years. Yet, there are moments when I either lack the time or simply don't fancy firing up the oven. That's why I love this new tofu taco meat recipe! It's quicker and made in just one pan on the stove. This new vegan taco recipe has a texture and taste similar to chicken, which is a change from the beefy flavor of my original recipe. But both are favorites for Taco Tuesdays!
Serve this pulled tofu taco meat in a soft flour tortilla, or a crunchy taco shell with your favorite taco toppings. You can also wrap it up in a burrito, pile it on a taco salad, or sprinkle over vegan nachos! This vegan taco meat is about to become your new go-to recipe for taco night. So grab that cheese grater and let's get shredding for some seriously tasty vegan taco goodness!
How do you make vegan taco meat with tofu? Very easily! Just shred a block of extra-firm tofu using a cheese grater. The saut in a pan with onion, garlic, tomato, and taco seasoning for a delicious meaty taco filling.
What are some easy vegan taco recipes? Other than these Easy Vegan Tacos, you can find other super-simple vegan taco recipes on my blog like my Easy Vegan Jackfruit Tacos, Easy Soy Curl Tacos, Easy TVP Tacos, or my Vegan Tofu Taco Crumbles. Head over to the Vegan Taco section of my blog to see these plus many more ideas.
What seasonings are best for shredded tofu tacos? Onion, garlic, soy sauce (which adds salt and umami) chili powder, smoked paprika, dried oregano, ground cumin, and crushed red pepper flakes.
What are some creative toppings for vegan tacos? There are so many options when building a scrumptious vegan taco, but if I had to choose I'd go with: vegan shredded cheese, vegan sour cream, shredded lettuce, diced tomatoes, sliced red onions, avocado chunks, cilantro, and spicy salsa. You could even add some sliced black olives or Tabasco Sauce for a bit of a kick!
Are shredded tofu tacos healthy? Yes! Tofu is an excellent plant-based source of protein, is low in saturated fat, and is cholesterol-free. Also (here's a little talked about fact): Tofu is an excellent source of calcium and magnesium, which are essential minerals for maintaining strong and healthy bones. Making tofu a staple part of your diet could help promote bone density and lower the risk of osteoporosis. Take that dairy industry!!
There is no need to press the tofu as any excess moisture cooks out in the pan. Simply drain off the excess water and pat dry. Use the large side of a cheese grater to grate the block of tofu into shreds. Set aside.
Heat the oil in a large skillet or non-stick pan over medium-high heat. Add the onion and garlic and saut until the onion just begins to brown, 3 - 5 minutes. Reduce the heat to medium and mix in the shredded tofu. Cook for about 10 - 15 minutes until the tofu begins to brown. The less time you cook the tofu the more tender it will be, and the longer you cook the tofu the more dry and chewy it will be, so cook to your desired texture.
Oh my gosh these are fabulous. We just started the plant based diet a little over a month ago and the novelty was wearing off. This is the first time that we tried tofu at all - and we're so glad that we did! Very similar to meat and we think we actually prefer it to meat. You're such a blessing!! Thank you!!
This is the first recipe I've ever made of yours, and I was gobsmacked! Vegetarian for thirty years, and vegan for most of the last four, but have never heard of (or thought of) shredding tofu in this way! It worked! Perfectly. And was super delicious. This will be a weekly recipe now; I'm thrilled, and so is my omnivore spouse.
I have made this recipe three times already! It's so very tasty, even if my shreds did not work out the second time. (For some reason, the tofu crumbled during grating then.) For time number three, I cut my tofu into little cubes. After it was ready, I added steamed red and green peppers and steamed potato cubes, so it wasn't a taco, but everyone here (they typically have meat - shudder) loved it. My sister asked for the recipe, so I sent her the link. I'll be making this again in a day or two! I'm hooked! ? Thank you for this great recipe! (I'm new to tofu and never thought I could like it.)
Hello! I love this idea (and I love your tofu crumbles), but when I tried to grate an ordinary block of extra-firm tofu, half of it just fell apart before it got to the grater. Any thoughts on what should I do differently? It was U.S. Whole Foods house brand.
Hi Danielle, it sounds like the brand you are using isn't as firm as the brand I used. I would try different brands of extra-firm tofu to see what works best. If you can get your hands on super-firm that might be easier too. I use Sunrise brand here in Canada ?
This was really great and I loved how easy it was to make! Bonus points for not having to fire up the oven! I followed the recipe exactly, except for the onion. I was too lazy to chop one, so I used about a tablespoon of onion powder. I cannot decide which is better, this or your tofu taco crumbles. They are both really delicious! Thank you for another great recipe!
The best! I love to top these with some of my homegrown radish sprouts and real, imported hotbMexican salsa casera that I buy at the store. Cannot make it here because the right kind of peppers (serrano) are not available.
One of the things I love about having a work studio is our location. It means most days, at one point or another, I find myself standing in the middle of San Francisco's Chinatown. It's a neighborhood in transition spanning a handful of steeply sloping blocks east to west, from the dragon gate at Bush Street north to Broadway. There's a new subway stop scheduled to open in the coming years, and a good number of cranes reaching skyward to facilitate the construction of new buildings. My hope was that we'd have a Chinatown dispatch ready to follow our summer one, but here it is, summer gone, and it's not quite ready. Hopefully soon. In the meantime, I'll leave you with a few photos, and this beauty of a salad inspired by the much-loved, shredded cabbage composition found on a good number of menus in the the area surrounding Grant Avenue - green layered on green layered on green. It is all about the play between shredded ingredients like cabbage and scallions, and crunch from ingredients like cabbage, and peanuts, and celery.
A couple of side notes - This salad works nicely with shredded green cabbage or purple. Just be sure to do a nice, fine shred. Also, if sprouts are hard to come by for you, substitute so chopped herbs - I did a nice version with basil the other night.
In another bowl, stir together the soy sauce, rice vinegar, and remaining 2 teaspoons of honey. Stir to combine, pour over the vegetables, and toss to coat. Add half the cilantro-peanut mixture, toss again, and transfer to a serving dish. Top with the remaining cilantro relish and a sprinkling of sesame seeds.
A pluot-centric fruit salad with toasted ginger, garlic, and shallots. It is drizzled with a simple lime soy sauce dressing, and is generously flecked with herbs - in this case, mint, basil, and cilantro.
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