Shredded Tofu Taquitos

These baked shredded tofu taquitos are a good vegetarian dinner option! They’re crunchy on the outside and packed with Mexican shredded tofu stuffing.

Shredded Tofu Taquitos

Shredded Tofu Taquitos

Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

These baked shredded tofu taquitos are a good vegetarian dinner option! They’re crunchy on the outside and packed with Mexican shredded tofu stuffing.

Ingredients

  • 1 yellow onion, diced

  • 30ml (2 tbsp) of olive oil (and more for baking)

  • 3 garlic cloves, minced

  • 1 block of firm tofu, shredded (454g)*

  • 4.5g (2 tsp) of paprika

  • 4.5g (2 tsp) of chili powder

  • 2.25g (1 tsp) of cumin powder

  • 42g (3 tbsp) of tomato paste

  • 30 ml (2 tbsp) of soy sauce

  • Spicy sauce to your preference

  • 125ml (½ cup) of vegetable broth or water

  • +/- 12-18 corn tortillas

  • Serve them with: avocado sauce (see notes), guacamole, feta or mozzarella cheese, diced tomatoes, salsa, corn kennels and/or coriander.

Instructions

  • Prepare the filling. In a big pan over medium heat, sauté the onion with olive oil for 4-5 minutes. Add the minced garlic and cook for one more minute. Add the shredded tofu, spices, tomato paste, soy sauce, spicy sauce, vegetable broth/water and ½ tsp of salt. Stir well and cook for one more minute or so.
  • Preheat the oven to 400F and place the grill in the middle. Place a parchment paper on a baking pan.
  • Assemble the taquitos. Microwave the corn tortillas for 20-30 seconds, until soft. Brush each corn tortilla with olive oil on both sides. Add 2-3 tbsp of the filling mixture at one end of a tortilla and tightly roll it up. Place them one near each other on the baking pan, so they can hold their shape while cooking.
  • Bake for 15-20 minutes, until golden.
  • Serve the taquitos with garnishes of choice.

Notes

  • Shredded tofu: Using a box grater on the large round holes, firmly press the tofu into the grates while slowly moving down.
  • Avocado sauce: In a food processor or with a hand blender, puree 2 ripe avocados with the juice of 1 lime and ⅓ cup of plain yogurt. Season well and add a few tablespoons of water if needed

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