Shredded Tofu Mushroom Tacos

BAM! It's Compassionate Cooking Sundays!

Credit: Stefanie Schwartz/@juststef8

Credit: Gemini by Google

Ingredients

1 16-ounce block of extra-firm tofu

1 tablespoon cornstarch

1 teaspoon of light brown sugar

2 tablespoons tamari

1.5 tablespoons olive oil

6-8 ounce package sliced shitaki mushrooms

1/2 teaspoon of ground coriander

1/2 teaspoon of thyme

1/2 teaspoon of paprika (or smoked paprika)

Instructions

1. 1 shred the tofu with a box grater and toss in cornstarch, sugar, tamari, and olive oil. Line a baking sheet and bake at 350°F or air fry for about 15-20 minutes (or until toasty brown).

2. Sauté the mushrooms in a skillet in olive oil, ground coriander, thyme, and paprika.

3. Then assemble the shredded tofu and mushrooms in a toasted corn tortilla or lettuce wraps. Top with your favorite guacamole and a squeeze of lime

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