Ingredients

Method

1. 1

   Preheat your oven to 200°C (400°F). Grate the block of extra firm tofu. Place the grated tofu on a parchment-lined baking tray. Add paprika, tamari, and optional MSG. Toss with your hands to coat everything evenly. Bake for 30-40 minutes until the tofu is mostly golden and crisp. It's okay to have various textures, as it will soften later in the consommé.

2. 2

   While the tofu is baking, heat a pot over medium heat. Sauté the chopped onion and garlic until softened and beginning to brown.

3. 3

   Add the chopped tomatoes, dried guajillo chilies, oregano, and tomato paste to the pot. Pour in the meat-free beef stock and water, and stir well.

4. 4

   Place the cumin seeds, coriander seeds, peppercorns, cinnamon stick, and bay leaves into a spice bag. Add the spice bag to the broth. If you don't have a spice bag, you can add them loose, but it will be harder to remove them later.

5. 5

   Bring the broth to a simmer and cook for 10-15 minutes, until the vegetables are soft. Remove the spice bag and set it aside. Use an immersion blender to blend the contents of the pot until you have a smooth sauce.

6. 6

   Return the spice bag to the blended broth. Add the baked, crispy tofu to the pot. Stir to combine, bring back to a simmer, and cook for another 10-15 minutes to allow the flavors to meld.

7. 7

   Separate the shredded tofu "meat" from the consommé (broth). You are now ready to build the tacos.

8. 8

   Heat a lightly greased pan over medium-high heat. Using tongs, dip a corn tortilla into the consommé, ensuring it's fully coated, and tap off any excess. Place the tortilla in the hot pan.

9. 9

   Sprinkle one side of the tortilla with grated cheese, diced onion, and coriander. Top with a portion of the shredded tofu birria.

10. 10

    Fold the tortilla over to create a taco. Fry on both sides until golden and crispy. Repeat for the remaining tortillas. Serve the tacos immediately with a side of the warm consommé for dipping, lime wedges, and extra fresh coriander.