Shredded Tofu Birria Tacos
A smoky, flavour-packed take on the traditional birria tacos, using crisp tofu and a rich, spiced broth for dipping.
Ingredients
TOFU FILLING
300g extra firm tofu
2 tbsp dark soy sauce
2 tsp paprika
½ an onion, chopped
4 garlic cloves
2 tomatoes, chopped
2 tbsp tomato paste
1 tsp oregano (Mexican oregano if available)
6 dried guajillo chillies
600ml meat-free beef stock
200ml water
2 bay leaves
½ tsp cumin seeds
1 tsp coriander seeds
½ tsp peppercorns
½ cinnamon stick
6 corn tortillas
80g grated Oaxaca cheese or mozzarella (use plant-based cheese for vegan)
½ an onion, diced
Fresh coriander, chopped
1 lime, cut into wedges
Method
1. Cook the tofu: Grate the tofu and add it to a Kadai frying pan with the paprika and soy sauce. Toss to coat evenly. Place the pan on a cooler part of the grill and cover with a Kadai cloche. Leave until golden and crisp, turning occasionally.
2. Prepare the spices: In a small skillet, toast the cumin seeds, coriander seeds, and peppercorns until fragrant. Transfer to a pestle & mortar and grind into a fine spice blend.
3. Make the sauce: In a skillet, sauté the chopped onion and garlic until softened and beginning to brown. Add the tomatoes, dried guajillo chillies, oregano, tomato paste, ground spices, cinnamon stick, bay leaves, stock, and water. Stir well. Bring to a simmer and cook for 10-15 minutes until the vegetables and chillies are soft. Blend the mixture until smooth, then return to the heat.
4. Combine the tofu and sauce: Add the cooked tofu to the birria sauce and stir well. Simmer for another 10-15 minutes to absorb the flavours. Once ready, separate the tofu from the sauce, keeping the sauce for dipping.
5. Assemble the tacos: Dip a tortilla into the birria sauce, tapping off any excess liquid. Place the tortilla into a skillet over medium-high heat. After a few minutes, start assembling the taco by topping with cheese, diced onion, fresh coriander, and the tofu birria. Carefully fold the tortilla over. Cook until crispy, then flip and cook the other side for a few more minutes until golden brown.
6. Serve: Serve the tacos with extra coriander, a squeeze of lime, and a side of warm birria sauce for dipping.
More Recipes Ideas
Method
1. Cook the tofu: Grate the tofu and add it to a Kadai frying pan with the paprika and soy sauce. Toss to coat evenly. Place the pan on a cooler part of the grill and cover with a Kadai cloche. Leave until golden and crisp, turning occasionally.
2. Prepare the spices: In a small skillet, toast the cumin seeds, coriander seeds, and peppercorns until fragrant. Transfer to a pestle & mortar and grind into a fine spice blend.
3. Make the sauce: In a skillet, sauté the chopped onion and garlic until softened and beginning to brown. Add the tomatoes, dried guajillo chillies, oregano, tomato paste, ground spices, cinnamon stick, bay leaves, stock, and water. Stir well. Bring to a simmer and cook for 10-15 minutes until the vegetables and chillies are soft. Blend the mixture until smooth, then return to the heat.
4. Combine the tofu and sauce: Add the cooked tofu to the birria sauce and stir well. Simmer for another 10-15 minutes to absorb the flavours. Once ready, separate the tofu from the sauce, keeping the sauce for dipping.
5. Assemble the tacos: Dip a tortilla into the birria sauce, tapping off any excess liquid. Place the tortilla into a skillet over medium-high heat. After a few minutes, start assembling the taco by topping with cheese, diced onion, fresh coriander, and the tofu birria. Carefully fold the tortilla over. Cook until crispy, then flip and cook the other side for a few more minutes until golden brown.
6. Serve: Serve the tacos with extra coriander, a squeeze of lime, and a side of warm birria sauce for dipping.
