Crispy Mushroom and Shredded Tofu Shawarma Tacos - a simple yet flavorful vegetarian taco recipe. These tacos are so flavorful yet made with simple ingredients. The combination of oyster mushrooms and tofu gives these tacos the best meaty texture.
For more amazing taco recipes try my zucchini feta tacos or my hot honey shrimp tacos.
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Why you'll love these crispy shwarma oyster mushroom tacos
The combination of mushrooms and tofu make these tacos taste so meaty.
It is vegetarian and can be made vegan and gluten free.
Thanks to the tofu and feta these tacos are high in protein.
It is perfect the perfect healthy vegetarian dinner.
Ingredients
- oyster mushrooms
- tofu
- garlic
- soy sauce
- tomato paste
- cumin
- paprika
See the recipe card for full information on ingredients and quantities.
Substitutions
- cilantro - can be subbed with parsley or dill.
- feta - any cheese works here including vegan.
- oyster mushrooms - you could sub in chopped shiitake or baby bella mushrooms.
Step-by-Step Instructions
Cook taco filling.
Add filling to tacos and bake.
Serve and enjoy!
Storage instructions
You can store the extra tacos in a sealed container in your fridge for up to 2 days. To reheat the tacos microwave them for 30 seconds or bake them at 400 for 5-10 minutes. I prefer baking because this helps to crisp up the tacos.
Recipe Pro-Tips
I prefer to use flour tortillas for this recipe as they get crispier in my opinion, however if you are gluten free corn also works.
I love topping these tacos with greek yogurt for a healthy high protein alternative to sour cream.
Recipe FAQS
Yes, you can use vegan feta or omit the cheese.
Tofu is high in protein and fiber. It also has various minerals and vitamins such as magnesium, calcium and iron.
This depends on the taco shell you choose to use. I would recommend using gluten free flour vs corn tortillas.
Other taco recipes to try
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Crispy Mushroom and Shredded Tofu Shawarma Tacos
Ingredients
Filling
- ~2 cups ripped apart oyster mushrooms (cups should be tightly packed) This is from about 1 clamshell oyster mushrooms
- 2 cups shredded tofu
- 4 cloves garlic - minced
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon onion powder
- ½ cup finely chopped cilantro
- juice from 1 lime
- ½ block feta - crumbled
- black pepper to taste
- salt to taste I did not add any because the soy sauce made it salty enough
Other ingredients
- 6-8 taco sized tortillas (preferably flour)
- ¼-1/2 cup salsa for dipping optional
- ~¼ cup greek yogurt for topping optional
Instructions
- Preheat oven to 425 degrees.
- Heat a splash of oil in a skillet over medium heat. Add mushrooms, tofu, spices, soy sauce, tomato sauce and lime. Cook for 5 minutes. Add cilantro, garlic and feta. Cook for 5 more minutes.
- Warm taco shells in a microwave for 30-60 seconds, until warm and soft. Add 2-3 tablespoons taco filling to eat shell. Fold over and then flip so the filling side is on top. This will help to keep the tacos closed.
- Bake tacos for 15-20 minutes, flipping once halfway through.
- Let tacos cool, serve with yogurt and salsa if using and enjoy.
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