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A side on image of a gluten free tortilla filled with tofu mince, pickled red cabbage, lettuce and sour cream. The burrito has been sliced in half, revealing the insides. The burrito pieces are stacked on top of one another on a white plate atop a white marble table

Shredded tofu tacos (low FODMAP)

Vegan, gluten free, low FODMAP
*Australian tablespoons are 20ml, whereas many other places use 15ml tablespoons.
If you are US, Canada, NZ, Europe or UK based, use 4 teaspoons for every 1 tablespoon in the recipe.
So, 1 Australian tablespoon of spice = 4 teaspoons
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

For the shredded tofu:

  • 60 ml (3 tablespoons)* tamari or gluten free soy sauce
  • 40 ml (2 tablespoons)* maple syrup to taste
  • 40 ml (2 tablespoons)* lime juice to taste
  • 20 ml (1 tablespoon)* oil
  • 75 g tomato paste
  • 1 tablespoon* cumin powder
  • 1 tablespoon* smoked paprika
  • 1 tablespoon* dried oregano
  • 1/2 – 1 tablespoon* dried sage
  • Chilli powder or flakes to taste
  • Pepper to taste
  • Liquid smoke optional but delicious
  • 500 g firm tofu

Optional ingredients:

  • 1 green capsicum sliced into small batons
  • Pickled jalapeños chopped, to your taste
  • Fresh spring onion greens chopped (to stir through at the end)
  • Fresh coriander chopped (to stir through at the end)

Instructions
 

  • Preheat the oven to 200C/400F. Line a large baking sheet with baking paper.
  • Combine all the sauce ingredients in a large mixing bowl. Whisk until a thick red sauce has formed. Taste and adjust, noting that the flavour will be pared back once cooked (so make it big and bold). Adjust any flavours as necessary.
  • Grate the firm tofu on the large side of your grater and place it into the bowl with the sauce. Stir gently to coat, being careful not to break up too much of the tofu.
  • Add the green capsicum and pickled jalapeños, if you’re using them, then place into the oven. Bake for 20-30 minutes, stirring gently at the halfway point, until the tofu is cooked through and has some golden edges. Don’t overcook it or the tofu will become dry.
  • Serve any way you like (suggestions in the body of the post). Store in an airtight container and eat within a few days. You can also freeze and defrost any leftover shredded tofu.
Keyword low fodmap shredded tofu, Low FODMAP tofu recipes, shredded tofu
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