The Back Yard Lemon Tree

I first made this shredded tofu for a vegetarian option in a taco dinner party, which had a braised beef brisket as the main star. Surprisingly, the brisket eaters happily devoured the tofu alongside the meat option. Perhaps this wasn’t so surprising because this shredded tofu is totally delicious.

I came across this recipe via Catherine Perez’s Instagram. There are a lot of shredded tofu recipes out there but what sets this one apart is the layering of the flavors from the sauteed mushrooms and charred shallots. The charred shallots are particularly good, in fact I now make these charred shallots separately as part of farro winter salad with roasted vegetables and pomegranate dressing. Anyway this is a very riffable, adaptable recipe that can be used in a variety of ways in grain bowls as well as a taco filling.

Shredded Tofu with Charred Shallots

Adapted from Catherine Perez Plant Based RD

• 1x 500g (1 pound) block of tofu
• 1 tbspn cornstarch
• 1 tsp light brown sugar (optional but good for caramelization)
• 2 tablespoons Tamari
• 1 1/2 tablespoons of avocado oil (I use olive oil)
• Sea Salt

Mushrooms

• 170g (6 oz) shitake mushrooms (portabello mushrooms also work well), stems removed and thinly sliced
• 1/2 teaspoon ground coriander
• 1/2 tsp thyme or herb of your choice
• 1 tablespoon avocado oil

Shallots

• 1 tablespoon of avocado oil
• 8 small shallots, peeled and halved (If large, quarter)
• 3 cloves of garlic, minced
• 1 teaspoon of smoked paprika
• 1 teaspoon thyme or herb of choice
• 1/2 teaspoon ground coriander
• juice of half a lime or 1 1/2 tablespoons of red wine vinegar
• 2 teaspoons tamari
• 2 teaspoons of honey or maple syrup

To Assemble

• Juice of 1/2 a lime (or more to taste)
• 1-2 tablespoons of salsa or hot sauce or good quality tomato sauce
• 1/3 cup coriander (cilantro) finely chopped

1. Pre- heat oven to 425F. Grate tofu with the largest holes. Spread tofu over a baking tray and sprinkle over cornstarch, sugar, tamari and oil, toss through tofu. Spread tofu evenly over tray and bake in oven for 15 minutes, toss tofu and bake in oven for another ten minutes until tofu is golden and crispy on the edges of the pan.
2. Heat a large cast iron skillet to medium high heat. Add oil, thyme, a pinch of salt and mushrooms. Saute until mushrooms soften and begin to caramelise at the edges. Add coriander and saute until fragrant. Set aside.
3. Using the same pan heat to a medium low heat. Heat oil then add shallots cut side down down to the pan. Allow shallots to cook undisturbed for about five minutes until shallots are nicely charred. Add a bit of extra oil to pan, add garlic and saute until fragrant (About 2 minutes) Add paprika, thyme, coriander, tamari and maple syrup, then saute for another couple minutes, tossing the shallots through the garlic and spices,
4. Remove from heat and squeeze half a lime or red vinegar over shallots. Allow shallots to sit off the heat for 5 minutes.
5. Transfer the shallots to a tray or bowl along with mushrooms, tofu, chopped coriander, Salsa. Toss through salsa or hot sauce and a splash of lime or vinegar. Taste and adjust flavorings. Sprinkle with fresh coriander before serving.
6. Serve on tacos with your favorite fixings or a part of grain bowl meal.