CHARACTERISTICS
Extra-Firm Tofu Plant Based Lunches and Dinners Comforting RecipesBirria-Style Tofu Tacos
SERVINGS
7
PREPARATION
35 min
COOKING
80 min
Makes approximately 15 tacos. This recipe makes a larger batch of tofu birria filling, so you can store the leftover tofu mixture and use it to make tacos multiple times. The tofu and sauce lasts for up to 5 days in the fridge.
NUTRITIONAL VALUES
Click here to see the nutrition facts table
Ingredients
Preparation
Ingredients
For the tofu birria
- 2 blocks Soykei Extra-Firm Tofu
- Avocado oil spray
- ½ cup diced tomatoes
- 5 cups vegan beef-style broth
- 2 whole dried guajillo peppers
- Juice of ½ lime
- 5tbs birria seasoning
Birria seasoning (makes 3.5 tbs)
- 5 tbsp guajillo chili powder
- 2 tsp chipotle chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp Mexican oregano
- 1 tsp smoked paprika
- ¾ tsp ground cumin
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ⅛–¼ tsp cayenne pepper
- ¼ tsp salt if using salted vegan beef-style broth, or ½ tsp salt if using unsalted broth
For the tacos
- 15 small tortillas
- 1 bag shredded vegan white cheese (mozzarella)
- 1 finely diced white onion (about 1 tbs white onion per taco)
- Fresh cilantro (top topping)
- Avocado oil, for frying
Preparation
- Preheat oven to 375°F. Crumble both blocks of tofu directly onto a sheet pan and lightly spray with avocado oil. Bake for approximately 20 minutes, or until the tofu is lightly browned and some of the excess moisture has cooked out.
- Transfer the baked tofu to a large pan or pot. Add the diced tomatoes, vegan beef-style broth, birria seasoning, whole guajillo peppers and juice of ½ lime. Stir everything together.
- Bring to a gentle simmer and cook for at least 1 hour, allowing the tofu to absorb all of the flavours.
- Remove and discard the whole guajillo peppers. Pour the mixture through a fine-mesh strainer, reserving all of the birria broth. You’ll use this for cooking the tortillas and for dipping the finished tacos.
- Use a potato masher to mash the drained tofu mixture, making sure the tomatoes are completely mashed and incorporated into the tofu so there are no noticeable pieces of diced tomato remaining.
- Pour some of the reserved birria broth into a shallow dish. Dip both sides of a tortilla into the broth, then transfer it to a frying pan with a small amount of avocado oil over medium heat. You can also add another tablespoon of the birria sauce for extra flavour.
- Add shredded vegan white cheese to one half of the tortilla and fold it over. Cook, flipping once, until both sides are crispy and the cheese inside is melted.
- Carefully open the cooked taco and fill with the tofu birria mixture and finely diced white onion. Top with fresh cilantro.
- Serve immediately with the remaining birria broth on the side for dipping and a lime for extra flavour!
Storage Note
If you aren’t making all 15 tacos at once, store the leftover tofu birria mixture and assemble fresh tacos as needed.
Photos and recipe: plantbasedmace_ by Macie Anderson
Ingredients
For the tacos
- 15 small tortillas
- 1 bag shredded vegan white cheese (mozzarella)
- 1 finely diced white onion (about 1 tbs white onion per taco)
- Fresh cilantro (top topping)
- Avocado oil, for frying
Preparation
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