Ingredients:

  • 16 oz extra-firm tofu, well-drained
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.5 tsp garlic powder
  • 1 tbsp cornstarch
  • 12 small corn tortillas
  • 1 cup shredded purple cabbage
  • 1 large avocado, sliced
  • 0.25 cup fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions:

  1. Wrap the 16 oz extra firm tofu in a clean towel and place a heavy skillet on top for 10 mins. Note: Removing water is the only way to achieve a crispy exterior.
  2. Using the large holes of a box grater, gently grate the tofu into a large bowl.
  3. Add 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tsp smoked paprika, 1 tsp cumin, 0.5 tsp chili powder, and 0.5 tsp garlic powder to the bowl.
  4. Sprinkle 1 tbsp nutritional yeast over the mixture and toss gently with your hands or a fork.
  5. Dust the mixture with 1 tbsp cornstarch. Toss until the shreds look fuzzy and matte.
  6. Add 1 tbsp olive oil to a large skillet over medium high heat until it shimmers and swirls.
  7. Spread the tofu in a single layer. Let it sit undisturbed for 4-5 mins until the bottom is dark golden and crispy.
  8. Flip the shreds and cook for another 5-7 mins, stirring occasionally, until they are browned and slightly curled.
  9. Heat 12 corn tortillas over an open flame or in a dry pan until charred and pliable.
  10. Fill each tortilla with the shredded tofu, 1 cup cabbage, avocado slices, cilantro, and a heavy squeeze of lime.