So you know how I made Tofu Bolognese, and then I made The Best Vegan Chili Ever, and how both of those recipes turned out to be two of my most popular recipes? Well, even if you didn't know that, I'm telling right now because, friend, you have no idea, people are obsessed. And what are they obsessed with? The magic of tofu crumbles. That's why today I'm bringing you Vegan Tofu Taco Crumbles!
Ah! So excited. I can't wait to make these on repeat. Taco Tuesday is every day, right?
What are these magical tofu crumbles you ask? (Well, ok, you didn't ask, but I'm asking for you).
This is my technique where I crumble up a block of extra-firm tofu, coat it in spices, and then dry it out in the oven. The crumbles darken and get dry and crunchy. They are addictive to snack on just like that. But then the magic really happens when you add a bit of moisture back to the tofu. (In these vegan tofu taco crumbles, I'm using salsa as my moisture, clever, I know). The dried tofu bits suck up the moisture and become this amazing, chewy, meaty (yes I went there), texture. It blows peoples minds how awesome and delicious it is.
No really, I've received comments from readers saying that they actually had to tell their meat-eating buddy that the dish was vegan. Ha! Point for the vegans.
These Vegan Tofu Taco Crumbles are chewy, flavour-packed, and perfectly spiced. Just layer on a taco or they are also fab on a burrito, with your favourite toppings for the ultimate vegan taco. These can be made ahead and reheated making dinner a breeze. They keep their chewy texture perfectly.
Now get into your kitchen and start whipping up a batch of these taco crumbles immediately. (Sorry, I don't mean to be so bossy, I'm just excited over here)!
To make Vegan Tofu Taco Crumbles: mix the oil, soy sauce, and all the spices in a large bowl. It will make a brown paste-like texture.
Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated.
Spread the tofu crumbles evenly over the pan. Bake for 30 to 35 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
Remove the tofu crumbles from the oven and add to a pan with the ¾ cup salsa. You may need more salsa depending on how watery the salsa is and how wet you would like your tofu crumbles to be, add more salsa to taste. Heat through and serve hot on taco shells with desired toppings or in a burrito. Omnomnom!
You can store vegan tofu taco crumbles in an air-tight container in the fridge for 3-4 days.
Vegan Tofu Taco Crumbles
Ingredients
- 1 tablespoon light oil (such as canola or vegetable)
- 1 tablespoon soy sauce (gluten-free if preferred)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (optional for spice)
- 1 block (350g) extra-firm tofu, drained (no need to press it)
- ¾ - 1 ¼ cups salsa
Instructions
- Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
- Mix the oil, soy sauce, and all the spices in a large bowl. It will make a brown paste-like texture.
- Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 30 to 35 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
- Remove the tofu crumbles from the oven and add to a pan with the ¾ cup salsa. You may need more salsa depending on how watery the salsa is and how wet you would like your tofu crumbles to be, add more salsa to taste. Heat through and serve hot on taco shells with desired toppings or in a burrito.
Notes
Nutrition
Bon appetegan!
Sam.
Jennifer says
Very good. Absolutely worth making. I’ve mad as written and have since made these changes:
I double all the spices (not the oil or soy sauce). I also put about 1/2 cup salsa (blended in the nutri bullet first) and add that to the tofu mixture BEFORE baking. When tofu is done baking I add another 3/4 cup blended salsa as well as about 3 tablespoons of prepared queso and mix. This makes a perfect, moist, flavorful taco filling. Best quick queso is chao cheese cut into bits mixed with 1 10 oz can Mild Rotel with green chilies. Warmed on low stirring frequently until melted.
Thank you for another great recipe.
Pamela says
This is just one of my favorite recipes in the weekly rotation! I'm now able to make unlimited recipes using these crumbles as a base. Do any of the cookbooks contain this recipe so I can throw away my old worn out piece of paper? I have bought the Fast and Easy cookbook but it's not in there.
Brandi says
This was really good. I’ve always hesitated to try tofu because of texture. But this recipe looked so good that I gave it a go. I will be making this recipe frequently. Thank you!
Beth says
I made these for lunch and they were really good. I didn’t have extra firm tofu, just firm and it still worked it really well.
I’m really pleased with the flavor and the texture! I added a bit more seasoning and had to leave out the onion due to taste issues from covid. Still really delicious.
I used Frontera Cilantro Jalapeno salsa. It’s a runny salsa and the tofu really sucked it up well!!
This is going in my regular meal rotation!
Kelly says
Kid Approved!!!
We've decided to eat cleaner and have begun a vegan lifestyle which my 9 year old is happy about but a bit nervous. She was craving nachos and requested it be vegan. So I jumped on here and followed the recipe exactly. Holy cow....I mean Tofu....this was friggn delicious! We couldn't stop eating it. I served it with salsa, black beans, lettuce, green peppers, guac, vegan shredded cheese, tomatoes, tortilla chips, & tortillas. It's a winner! Thank you for sharing!
Sami says
I love this recipe! I'm not a vegan or vegetarian but beef in the country I live in is SO expensive but tofu is easy to find and super cheap. I've been missing tacos and ever since I found this recipe, I've been making it at least once a week! I gave it to my husband and he also loved it! I'm going to find so many uses for these.
Emmy says
THIS IS A WEEKNIGHT STAPLE! I’m a college student and this is so easy (don’t even need to press the tofu) to throw together on a weeknight (and my non-vegan friends love it too)! I do add a looot more seasoning than in the recipe (pro tip: throw in a packet of taco seasoning on top of the spices in the recipe and some tapatio and liquid smoke) and then after baking I put it on the stove with salsa and with taco sauce!! The taco sauce at the end adds a lot in my opinion. It’s also important to taste as you go, otherwise it’ll end up bland. SO delicious! Thanks for sharing (:
Irit Lerner says
Just wanted to tell you I just love your ideas and you help me a lot with my very complicated diet I need to keep for health reasons. So thank you so much!
From Israel
Amaris says
I'm in love with this idea, but I can't use salsa or anything spicy. Do you have any other recommendations for re-moisturizing the crumbles?
Jennifer Bushee says
I’ve made this with and without salsa and it was good both ways. If you don’t want any spice you can always mix in fresh diced tomato or make a salsa with no hot peppers. A quick one is a smaller can of fire roasted tomatoes, about half a small onion, some cilantro, squeeze of lime pulsed in a blender. <3
Emmy says
Taco sauce!
Ren says
I just used these crumbles in a burrito with red rice, corn and black beans and it was soooooooooooo good! I told my husband it was tofu and he was shocked - he thought it was a fancy expensive plant-based mince. (Looks like we don't need the fancy expensive plant-based mince any more! )
Karen says
Can't get enough of this recipe! I've been making this recipe regularly for about a year and put it in everything from tacos, taco bowls, salads and pasta. Such an easy and delicious recipe. It's a great textural and flavour addition to any dish
Allison - Up Beet Kitchen says
Thanks for another awesome tofu recipe, Sam! We enjoyed it as a burrito filling along with spicy pinto beans, cilantro lime rice, guac, salsa, etc. I will definitely be making it for burrito/taco night again and again. 🙂
Jenny says
Wow. Just wow. I'm always skeptical when trying a new vegan recipe - I've been vegan for a little over a year and have been disappointed with a lot of the recipes I've tried. But THIS. THIS did not disappoint at all! I followed your recipe exactly, rolled it up in some corn tortillas, then smothered it with some vegan cheese sauce i had left over. Unbelievable. The most satisfying vegan meal I've had, I think ever. Thank you. You are a genius.
Sam Turnbull says
Haha! Wonderful! SO happy you loved it, Jenny!!
Charlotte says
Stumbled across your site. Glad I did.
Allison Browne says
Never tried tofu and am diving in... can I fry the tofu instead of baking? I don’t really want to turn the oven on in the heat. Just curious. Thank you!
Emmy says
Baking in this scenario is really important to get the texture right in my opinion! It’s worth the effort! Also season a lot more than the recipe asks for and add some tapatio and liquid smoke for added flavor.
Elisa says
I’ve made your tofu crumbles 3 ways now and I love them all! This time I made tacos and grated in some carrot and onion with the tofu before baking. It was delicious (you can’t have too many veggies)!
Sam Turnbull says
I agree! Glad you enjoy!!
Laura Paola says
So, what kind of salsa am I looking for?
Is there a recipe for the salsa if I can’t find it where I live?
Emmy says
Any store bought jar salsa should work as long it is not sweet (no mango salsa or watermelon salsa)! I love using a red spicy salsa from the store- jar salsa is available everywhere in the United States so it should be an easy find.
Owenna Nagy says
These tofu crumbles have found their way into many dishes, with different spice variations -- tacos, sandwiches, chile, soups, stir-fry or curry add-ins, etc. The crispiness is irresistible!
Emily says
Is there a way you can recommend making these without oil?
Owenna Nagy says
I doubt there is a way to make Tofu Crumbles without oil. Anytime you have a product as moist as tofu, and want to make it crispy, oil is generally involved. I usually don't mix in the salsa (although it might be in the tacos themselves), because we like them extra crispy.
Sandy says
I never add the oil, have never had an issue with it. Very delicious!
Katie says
I’m planning to make this ahead of time. Should I wait to do the salsa step until right before I serve?
Cindy says
My first-ever time cooking with tofu and it was a complete success, thanks! I will definitely make again.
Jan Reuther says
I really would like to try this, but (and that's a big BUT) I have chronic kidney failure, and soy sauce is definitely not something I should be eating any more. Is there anything I can sub for it (Worcestershire sauce, maybe?) or can I just leave it out? Surely I'm not the only person who needs to limit sodium. Have you ever seen any solutions?
Love your site & recipes. Funny thing is, I'm not vegan. On a good day I might pass for a flexitarian, but I still love all the vegan recipes!
Shauna says
I eat a low-sodium diet and I use coconut aminos in place of soy sauce
rachel moore says
I always use coconut aminos in place of soy sauce or worcestershire sauce.
Martha Cockrell says
This has become one of my favorite “go-to” recipes! My husband is vegan, and I am not, so we sometimes have a hard time finding things that we both like. We easily make this two or three times a month!
Missie says
I've been searching high and low for a tofu crumble my son would eat. I've tried store bought and other recipes to no avail. He hated the texture. THIS RECIPE DOES IT! The texture is what makes this so enjoyable. He had such a big smile on his face after just one bite of his nachos. Even my carnivorous husband loved it! This is now part of our weekly Tex-Mex night. We can't wait to try this with so many more dishes!
Sam Turnbull says
Wow that's so awesome!!
MJ says
I never leave reviews or comments but this recipe and technique is out of this world. I have made this recipe twice and it just keeps getting better! Many vegan recipes take a long time but this one is one of the few that is actually worth it. Non vegan sister said these taco crumbles were awesome. I will continue to make this recipe even for other dishes that aren't tacos.
Sherry says
I can't wait to try this. I can't tolerate the wet/spongy texture of tofu blocks, and was thrilled to see this idea. Also, I love Chinese stir fry and was wondering if you thought this would work by mixing the tofu crumbles (without taco seasoning) in the sauce instead of salsa. Thanks.
Lovada Mason says
Can you freeze the left over mixture
Sam Turnbull says
Yes you can!
Kevin says
Hey Sam, going to try this recipe tomorrow afternoon. Just one question. When I take the cook tofu out of the oven and add the salsa, what do you mean by cook through? Do I put it back in the oven for a few minutes? If so, can I just use the same pan and pour the salsa over the tofu? Thanks!
Sam Turnbull says
Just mix the tofu and salsa together in the pan and heat through on the stove. ENjoY!
Nancy says
Hi Sam!! Love, love, love your site and recipes (as well as your cookbook)! I made these, and while great, I seem to remember a recipe that did not include salsa that was soooooooo scrumptious right out of the oven, I had a hard time not eating all of it before I could use it in my recipe. I can't find it anywhere on It Doesn't Taste Like Chicken and I'm almost positive it was from your site. Please HELP!! And keep on doing what you are doing ~ you're great!
Sam Turnbull says
Hi Nancy, it could have been the crumbles from my chili, bolognese, or chorizo. Enjoy!
Cindy says
Where have these crumbles been all my life? Genius. I doubled the recipe. So much to do with them. They were fabulous in tacos. Easy. And you don’t even have to press your extra firm tofu. Yummmmm.
Sam Turnbull says
So happy you loved them, Cindy!
Sabrina says
If I only have firm tofu, can I just bake it less to get the same texture?
Sue says
Tried this tonight with my non-veggie hubby. It was a hit! I am an RDN and love to find new recipes for vegan and vegetarian friends. I was asked to make vegetarian chili for managers' chili day at the office and will try your recipe for that next! Thanks for the fun videos!
Sam Turnbull says
Wonderful! So happy you enjoyed them Sue!
Steve Miller says
Hi Sam, i am fairly new to Veganism and have looked at a lot of sites to find recipes. Your site is the best I have come across! Recipes are not too complicated and every one I've tried turned out great, and I am not an experienced cook. Thanks for creating this valuable resource!
Sam Turnbull says
Thank you so much, Steve! SO happy you're loving my work 🙂
Emilie says
Making this again tonight because it came out so good last night. Really enjoying this recipe. So glad to have stumbled upon your site!
Sam Turnbull says
I'm so glad too, Emilie! Thrilled you enjoyed them 🙂
Gina Bisaillon says
I make something somewhat similar - a chicken taco recipe that I adapted for using with crumbled tofu. The other day I tried it with rehydrated TVP and it was just as good because after all for those recipes, it's the seasoning that counts! My recipes involve sautéeing the tofu or TVP in a bit of oil with onion and garlic (not much), then adding the liquid seasoning and stirring till almost dry. Today I made some tacos filled with mashed potatoes and my "crumble", topped with lettuce and a sprinkle of yogurt. BTW, potatoes are a rather expensive treat in Mexico, and they are often used as the main ingredient in tacos and burritos.
Sam Turnbull says
Glad you enjoyed!
Christa says
thank you for these healthy recipes. I can’t wait to try these. The tofu I bought is only firm...not extra firm. Do I have to do anything different with it to prepare it?
Beata says
I actually made my first crumbles with the firm tofu - It may need to be baked a little longer for the moisture to evaporate. I think I recall someone saying that they had to almost double the time but everyone's oven is different. I did not double the baking time but I know I baked my crumbles longer than what the recipe calls for. Just keep an eye on them to prevent overall burning. 🙂
Christa says
Thank you. I will give it a try!
Sam Turnbull says
Firm tofu is softer than extra-firm which just means it contains more water and less tofu. So you won't get as chewy of texture, and you will have less crumbles likely. Enjoy!
Beata says
Made these for dinner last night to combine with your avocado cilantro sauce from another one of your recipes on the site. The crumbles were actually quite bland for me when I took them out of the oven, so I simply added a lot more cumin, chili and cayenne pepper when cooking with the salsa. I didn't measure the salsa, I just eyeballed the texture as I was cooking the crumbles. Also, I think I at least tripled the spices but who cares, after the spices were to my liking, the crumbles were out of this world. Used the soft taco shells and layered the crumbles with a couple of pickled jalapeno slices, more fresh salsa and the avocado cilantro sauce from another recipe of yours. I asked my SO (who currently claims he cannot give up cheese) if he wanted some real shredded cheese that is still lurking in the depths of my fridge, and he declined, while stuffing his face!!! We both literally STUFFED ourselves last night. We were actually a little uncomfortable - that's how much we ate!!! He even went for a little bit more (without the taco shell), even though I was sure he had absolutely no room for more, lol.
What a fantastic recipe! Just wow. With this recipe, I am so looking forward to Taco Tuesday almost everyday!!! THANK YOU SAM!!!
Sam Turnbull says
So happy you enjoyed it, Beata 🙂
Beata says
I have been enjoying so many of your recipes recently, that it was the only logical next step to purchase your cookbook! I got mine in the kindle version yesterday and sooo looking forward to creating more delicious meals! You are making this journey so easy and tasty. Thank you Sam!!!
Sam Turnbull says
Aww that's wonderful!! I'm so happy to hear that 🙂
Beata says
And my SO and I gifted your cookbook (paperback) to my SO's vegan sister for her birthday! She says the life changing mozzarella is first on the list of recipes to make. 🙂
Sam Turnbull says
Haha amazing!
Tiffany says
These made for a delicious family taco night! Thank you for your great recipes that are simple but have great flavorful payoffs!
Sam Turnbull says
You're most welcome 🙂
Hannah says
This sounds really cool. Does it freeze well after coming out of the oven? I would love to be able to make large batches for quick reheating in the future.
Sam Turnbull says
Yes it should freeze well, but I would freeze the tofu before mixing it with the salsa for best result. Then to reheat add the tofu to the pan with the salsa and heat through 🙂
Veerle says
I love the taco crumbles so much. I don't usually like spicy food, but making this every other week has been very helpful with adjusting my spiciness tolerance. Prior to this, there haven't been any other spicy foods that I've felt like making more than once. These were just so delicious that I was willing to deal with the spiciness, and thanks to this, I'm able to handle other spicy foods now. You're by far my favorite vegan blog.
Sam Turnbull says
Awww thank you so much, Veerle 🙂
Shannon says
My second time making these crumbles! I am using them in nachos this time! Sam you are a genius!
Sam Turnbull says
Aww thank you!
Lissa corinne says
This was my first time making tofu, and it was a great experience! Before this I've never even tasted tofu. I pressed it as other comments suggested. It turned out fantastic. Me and my boyfriend loved it so much. It really upped taco night! I can't wait to try some other tofu recipes.
Sam Turnbull says
Awesome! So happy you loved it, Lissa 🙂
Veronique says
Just tried this and it is soooo Amazing!!!! Highly recommend it!! Yum yum yum!
Sam Turnbull says
Yay! So happy you loved it, Veronique 🙂
Elisa says
I have been a Beyond/Impossible beef doubter, refusing to eat that stuff. Then today I was looking for tofu beef recipes, found and made this. It's great!! Super easy and much healthier than mystery fake meat stuff.
Sam Turnbull says
Wonderful! So happy you loved it, Elisa 🙂
Annice O'Rourke says
Hi Sam,
I am in love with these and have made them several times, but my hands get so cold crumbling the tofu (I love the feeling of the tofu, but the cold gets to me). I started using a pastry cutter instead and it works really well!
Sam Turnbull says
Awesome advice! You could also just let the tofu come to room temperature before crumbling. Enjoy!
Amber says
These were amazing !!! New favorite tacos. Thank you for the recipe
Sam Turnbull says
You're welcome 🙂
Mary says
12 days wfpb, never tried tofu. I didn't care for the crumbles when they first came out of the oven, but once the salsa was added, its really good. My bigger pieces didn't crisp up, I think next time I will bake on a silpat or squeeze the block of tofu. I definitely would make this again and tofu is now on our grocery list. Oh and my husband will not try it AT ALL!
Sam Turnbull says
Glad you enjoyed, Mary!
Annice O'Rourke says
Hi Sam,
I made these a few times now and we love them! I decided to omit the oil and they are still great. I added some vegan Worcester sauce for more liquid and it worked well! Thanks for another great recipe!
Sam Turnbull says
You're most welcome, Annice 🙂
Fiona says
This is such a fantastic recipe! I've made it multiple times now, and it's especially tasty as the starring role in a burrito bowl, so the excess salsa can soak into some rice.
Sam Turnbull says
Amazing! So happy you're such a fan, Fiona 🙂
Elizabeth West says
Whoa baby, I just made this and it's FABULOUS. *nom nom*
I bet it would make fantastic nachos.
Sam Turnbull says
It sure would! So glad you enjoyed it, Elizabeth 🙂
Carol says
This looks really good, and I want to try it. However, my husband follows Forks Over Knives and will not eat anything with oil. Is there any substitution I can use? Thank you!
Sam Turnbull says
Hi Carol, you can sub the oil for water, aquafaba, or vegetable broth. The crumbles might not get quite as crispy, but they will still be pretty delicious! Enjoy!
Jeni says
I love this recipe. Its amazing. Even my 16 year old son (major meat eater) said he prefers this over meat tacos. Love how simple this is. I double the recipe because my son and I eat it and have been making it almost every week. Thank you!
Sam Turnbull says
That's amazing, Jeni! Isn't it so awesome when people actually prefer the vegan version!? 🙂
Marlene says
Made these a couple of times, so delicious! Don’t eat meat, but love tacos! Crumbles a perfect solution. My whole family loves them and they are meat eaters! Thank you!
Sam Turnbull says
awesome! Thrilled you love them, Marlene 🙂
Fallon Smith says
These tacos are AMAZING!! Thank you Sam! You have helped me so much with your videos and step by step photos so thank you for doing all of this! I look forward to your videos every week!
Sam Turnbull says
Thank you so much, Fallon! Unfortunately, I haven't been able to post videos regularly recently as I am working on other projects, but hopefully, I will post a new one again soon 🙂
Joe says
Other projects? Care to give us a hint?
Sam Turnbull says
Wait and see 🙂
Joe says
Noooooooooo can’t wait!
Magda says
I wanted to love this so much, but it didn't work out for me at all. I followed it exactly, and it was bland and not crispy at all.
Sam Turnbull says
Sorry you didn't enjoy it, Magda.
Fallon Smith says
Hi Sam! I am super excited for these tofu tacos. I had a quick question. Do you think I could use avocado oil instead of canola?
Sam Turnbull says
Yep, that should work just fine. Enjoy!
Flavia says
Hi Sam! I love love LOVE this recipe! I've only been vegan for about 4-5 months, and decided to show my carnivore family how great vegan food actually is. I made this recipe last night together with your nacho cheese sauce, and everyone absolutely loved them! Even my father, who always turned his nose up to vegan food, said he is a fan and would have them again! It's incredible! Thank you so much for this amazing recipe!
Sam Turnbull says
Aww that's so awesome, Flavia!!! It's so fun changing peoples minds and showing them that vegan food can not only be good, but it can be great!! 🙂
Natasha says
The method is key here! I used my own taco seasoning blend but the baking first then adding the salsa in the pan produced the best "meaty" texture to any other recipe I've tried. I also highly recommend using previously frozen tofu and squeezing out the excess moisture before crumbling. It really helps improve the texture too.
Sam Turnbull says
So thrilled you loved it so much, Natasha 🙂
Elizabeth says
Good job Canadian-soundng, internet vegan chick. Thank you.
Sam Turnbull says
Canadian born and raised too 🙂
Karine from Québec says
I just wanted to say thank you! I have been trying to eat more healthy for the past year and a half and since discovering this recipe over a year ago, I have made it pretty much every week. It’s absolutely delicious! Not to mention how easy it is to make. Thank you again!
Karine from Québec says
Oh and forgot to mention that my one and three year old absolutely love it, and they don’t like everything let me tell you!
Sam Turnbull says
That's wonderful, Karine! So thrilled this has become a staple for you 🙂
Freya says
This was delicious and so easy to make. I'm impressed by how "meaty" the crumbles taste and I will definitely be making this regularly. Thanks for the recipe!
Sam Turnbull says
That's so awesome, Freya! Delighted you enjoyed them so much 🙂
Soul M. says
Do you think this will be just as good with regular paprika?
Sam Turnbull says
Yes but it won't have that smoky taste.
andrew finnestad says
My six year old loves it. This is really good, he says
Sam Turnbull says
So happy to hear that 🙂
Kat says
Can this be frozen successfully?
Sam Turnbull says
absolutely!
Lisa Brinson says
WOW! This recipe is out of this world. I’m pregnant and have been craving tacos - but haven’t had meat in years! The taste was spot on to everything I can remember a taco to be. THANK YOU! Im so glad my husband found this recipe today and decided to give it a try!!! I will have to look up more of your recipes. (We did make it without the salsa, but it was still delicious!)
Sam Turnbull says
So very happy you loved it so much, Lisa 🙂
Cristal says
This is by far one of my favorite recipes! My partner is a very picky eater but this one has passed the test and it is now one of our staples. My only suggestion is doubling or quadrupling the recipe because one batch doesn't last long 😉
Sam Turnbull says
Hahaha! Love it! Thrilled you enjoyed it so much, Cristal 🙂
Kristina says
Let me start by saying our family are carnivores. I found this recipe while looking for meatless options for Friday’s during Lent. This is the second tofu dish I’ve ever made and it was a HUGE hit with my 16, 14 and 10 yo kids as well as me and my hubby. They are willing to try new things thankfully. Will make again!
Sam Turnbull says
Wonderful, Kristina! Thrilled everyone loved it so much! It's pretty amazing the things tofu can do when prepared correctly 🙂
Tiffany says
I made this for the first time and it did not disappoint! My husband isn’t a huge tofu fan and he devoured this. I can honestly say I have yet to try one of your recipes that I did not like. Thank you so much for sharing.
Sam Turnbull says
Aww shucks, I'm so flattered!!! I've always believed people who say they don't like tofu just have had it prepared in a way that they like yet.... 🙂
Sara R says
Made this tonight and I just had to leave you a comment. It was absolutely delicious! I did have to take the tofu out of the oven after 25 minutes only, but that's probably just my oven.
Also made your jackfruit tacos last week and they were a hit too! Thanks for sharing your recipes 🙂
Sam Turnbull says
Wonderful! So happy you are loving my recipes, Sara 🙂
Heather says
Easy, quick and flavourful. It doesn’t get any better than that. It had just the right amount of flavour, not overpowering. I didn’t have taco shells so I made this into a taco salad. Will definitely be making this again and filed it into my “Vegan dishes I will make again”.
Sam Turnbull says
Wonderful! Thrilled you enjoyed it so much, Heather 🙂
andrew finnestad says
I’ve read that freezing the Tofu first makes the texture more crumbly, would this be necessary?
Tracy says
It's not necessarily more crumbly, but freezing tofu gives it a little firmer texture. Press it first, freeze it, defrost and press again. If you haven't tried it, I suggest you do. I like to use frozen tofu in pot pies.
Sam Turnbull says
Freezing tofu makes the tofu very spongey. It's an interesting texture for other dishes, but it is not needed and is not beneficial to this recipe at all. Enjoy!
Mandi says
I prefer it frozen and pressed. I've tried it both ways and my family DOES think its beneficial. 😉
Bri says
So easy and delicious! I love how it isn’t salty like any already prepared meatless crumbles and way cheaper. I enjoyed the crisp of the tofu with and without the salsa.
Sam Turnbull says
Wonderful! So happy you loved it so much, Bri 🙂
Torrie says
This was amazing! My fiancé had became a full vegetarian at the start of 2019 and meat is not all that to me anymore either. I looked up “vegan tacos” and this popped up with great reviews. Tried it and they’re the best tacos I’ve ever made. The consistency is a lot like ground beef, something I’ve been missing over the years and trying to find a replacement for! Any meat eater would love this and it’s so easy!
Sam Turnbull says
That's so perfect, Torrie! So very happy they are the best you've ever had!!
Suzy says
Another winner!!! I was off on how much it was going to make, so I made the full recipe. Tomorrow, I'm taking the leftover taco crumbles and putting them in a bowl with some lettuce, diced tomatoes, thinly sliced red onion and crumbled taco shells. Boom! Lunch! I'll top with salsa and enjoy it all over again! And if you really want to know how good it is, I was asked "there'll be enough for two, right?" 😉
Sam Turnbull says
Haha! Awesome!! So happy you loved it, Suzy 🙂
Grace says
Hi! Im 3 weeks into the new year without eating meat! (Im a newbie.) I saw this recipe and i have no idea about tofu or how to cook it or flavor it but I guess you gotta start somewhere! What if you dont like salsa to rehydrate it? Im not a salsa fan.. anything else i can use?
Michelle Scotti says
I can eat it straight from the oven! But tonight I am going to add carmelized onion and can of mild green chilis.
Sam Turnbull says
Delish!!
Sam Turnbull says
Hi Grace, welcome! Congrats on your new veg life 🙂 I have a ton of tofu recipes here, so I recommend trying out any of them. For best results, make sure to follow the recipes exactly. Enjoy!
Lynett says
Soy sauce seems really odd for tacos. Any thoughts on a substitute?
mauigrrl says
Soy provides the umami taste. You could try something like Bragg Liquid Amino's for something similar.
Lynett says
Good idea, thanks!
Sam Turnbull says
It adds salt and umami and works perfectly in this recipe. I highly recommend trying it before changing the recipe. Enjoy!
Lynett says
Thanks, Sam. I will definitely try it as written. I love the technique and hope to use it with different flavor profiles, like pork pan sausage seasoning to make a breakfast sausage alternative for sprinkling on savory steel-cut oats.
Jess says
Awesome!!! Loved your recipe so clever crispy-ing the tofu
Sam Turnbull says
Thank you so much! So happy you loved the recipe so much 🙂
Christine55416 says
off topic-love the Big Chill appliances. Just came to your page from a link someone shared on facebook, can't wait to try the recipe and just requested your cookbook from our local library. Trying to convert my hubby and I think this recipe will definitely help 🙂
Sam Turnbull says
Oh amazing!! Haha, yes, I love Big Chill too. I hope you enjoy my book 🙂
Amanda says
I’m so glad I found this recipe! My boyfriend and I both love these tacos! I’ve missed traditional beef tacos since going vegetarian and this totally fills that void. I originally wasn’t going to do the rehydrate part but I’m so glad I did because it’s like magic! Seriously so good! Happy Taco Tuesday!
Sam Turnbull says
Oh yes, the rehydrate part is what give it it's magical meaty texture!! So thrilled you enjoyed them so much 🙂
Emily Sorauf says
My fiance and I tried this today. Let me say he is such a picky eater but looking to eat better and possibly become a vegetarian. I made this and we were both very skeptical. But, we love it! I broiled it at the end to crisp up the tofu a bit to make the texture more meat like. I love it and the fiance said he likes it! Win, win! Thank you for sharing this.
Sam Turnbull says
You're most welcome!
Kate says
OMG! Made taco bowls with these crumbles (crumbles, lettuce, tomato, olives, etc.) and chopped up corn tortillas. Sprinkled with chopped scallions and there was not a speck lift. Soooo good!
Sam Turnbull says
Ohhhh now I want a taco bowl!! Sounds delish!
Yash roy says
delicious and mouthwatering...superduper yummy
Sam Turnbull says
Glad you enjoyed!
Michelle Giroux says
Do you think this could go into chili?
Sam Turnbull says
I have a chili recipe using tofu in a similar way already that is AMAZING! Here's the chili recipe. 🙂
Shannon says
Life changing!! I always looked forward to taco night as a kid. I've been a vegetarian for six years and currently transitioning to vegan....so I have REALLY missed that classic hard shell taco I loved so much growing up. This recipe is amazing!! Even my carnivore husband LOVES it and requests it weekly. I'm so glad my son will get to grow up with taco night! Thank you!
Sam Turnbull says
Oh that's wonderful!!! So very thrilled you love it so much, Shannon 🙂
Jen says
Hi Sam! Thanks for sharing all your recipes! With the latest report on global warming, my husband and I are trying to make more vegan food. Can the crumbles be frozen at any stage? Or would that mess them up? I was thinking the most likely stage to freeze would be before putting them in the oven.
Thanks!
Jen
Sam Turnbull says
Thank you so much for making a change for the environment, Jen! I'm sure you have learned that eating vegan is one of the best things we can do as individuals. We need more people like you. 🙂 Yes, the crumbles freeze wonderfully after being baked. Then just reheat with a bit of salsa and you're good to go!
Peony09 says
At 59 years young, I have decided to venture out to try more vegan dishes. The reason being, is I live in Southern California, where Mendocino Farms has opened a restaurant, they serve up many fantastic healthy farm to table take away or eat there dishes. One of many items on the menu I have come to adore is the Impossible taco salad. Not even the best meat detective could tell the difference between this dish and the real deal. The texture and flavours are beyond extraordinary. I ordered it not realising that it was vegan. I reopened the menu to see what was going inside my bowl to discover the main ingredient was the vegan meat substitute. From this point on I decided if vegan meat can fool a tough foodie critic, it could fool my husband possibly. I researched vegan taco recipes and found yours, I also found another that was a grain substitute. I then thought that the 2 recipes could possibly come close if I combined them. Guess what? It came darn close. Love your method of roasting the tofu, super nice touch to getting the meat texture. I am so excited about trying it in a salad tomorrow. I have to say, next I will double the seasoning next time, I had to add extra seasoning to build the flavour up to taste like a stronger taco flavour which we are used to here in SoCal.
Love your page and will back over and over I assure you
Sam Turnbull says
Glad you're enjoying move vegan dishes 🙂
Amber says
These are amazing!!!! I’m still transitioning my kids to the vegan lifestyle and even they loved them!! Thank you for the post!! Love!
Sam Turnbull says
You're most welcome, Amber! So happy everyone loved them so much 🙂
Tana Yount says
Thank you so much! I'm transitioning to veganism and changing my son's diet to vegetarian for his health. He LOVES tacos and these are simple and I hope he loves them like I love tofu. Haha.
Sam Turnbull says
Haha! That's awesome. Enjoy!
Melissa says
Yum! I made this for burritos and it was quick enough to make on t-ball night and get us all out the door on time. My 5 year old took a bite and immediately jumped out of his chair crying "Yum, mommy, this is delicious!" ...so thanks for that!
Sam Turnbull says
Haha that is SO cute! Thrilled you loved them so much 🙂
May says
This turned out excellent and leftovers were yummy too!
Sam Turnbull says
Awesome! SO happy you enjoyed it so much, May 🙂
Shonee says
I've made this multiple times, now, and I love this recipe! I make this recipe entirely without oil. and just add a smidge more water to get the paste to the right consistency (this will increase the cooking time a little). I also cook the tofu to a softer texture if I don't have salsa on hand. Oregano is nice to add to the spice mix (oregano is usually in Mexican taco seasoning). I have also made this with firm tofu, and it turned out fine. I just made sure to press it for an hour or so before mixing everything together. Any way you make it, it still tastes great.
Sam Turnbull says
Awesome! So happy you love it, Shonee 🙂
m says
My son has requested these for this birthday party. Gotta love a kid who wants a taco bar for his birthday!!
Sam Turnbull says
Yes, yes you do!! Smart kid 🙂
Suzanne Watson says
Oh my gosh. So delicious. I can't wait to try it again tomorrow with yuba instead if tofu.
Sam Turnbull says
Awesome!!! So happy you enjoyed it, Suzanne 🙂
Sherry says
Sam,
These crumbles were fantastic! I used them in a taco, wow, loved loved. But my husband once again (after eating 2 of them) said, "I don't like those, they're tofu, I don't like tofu". I had to tell him it was tofu because he saw me baking his "ground beef" and thought it was weird. I thought the seasoning was perfect, the flavor, I did not miss the meat, and will make them again. My husband will bake himself a potato. Sigh, I keep trying! It makes a lot, did I hear you say earlier it's freezable? Before or after the salsa?
Thank you, another fantastic recipe!!!
Sam Turnbull says
Well, thrilled you enjoyed them at least, Sherry! Haha. Not sure why so many people have an attitude towards tofu, but what can you do. I have never tried freezing it myself, but readers have tried before and said it freezes well. I would freeze it before adding salsa. Enjoy!
Irene Binyon says
OMGosh! So you ever get tired of hitting it out of the park? The vegan tofu crumbles are out of site! I will keep extra firm tofu in the grocery list every week. Honestly the ways to use these is countless! Definitely a favorite.
Thank you!
Sam Turnbull says
Hahaha! Thank you so much, Irene!! I'm so happy you love them so much 🙂
Susana says
Sorry. What exactly is salsa?
Sam Turnbull says
"Salsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresca, hot salsa or salsa picante, particularly those used as dips. Salsa is often tomato-based, and includes ingredients such as onions, chilies, and herbs." https://en.wikipedia.org/wiki/Salsa_(sauce)
Teri of NC says
Wow, thank you for a great recipe! It was a hit with my non-vegan family. I made mine with veggie stock instead of oil; mine also took almost an hour to dry out (maybe because of the oil omission? Or maybe I just didn't use a large enough baking sheet to spread everything out on). No matter, it all turned out great! My son thought he was eating meat! Thank you again-- you are brilliant! (By the way, I just discovered your YouTube channel, and I love your upbeat manner!)
Sam Turnbull says
I would skip the veggie stock next time as I'm sure adding that extra moisture would have made the crumbles dry a lot more slowly, then I think you will be good to go. Thrilled you enjoyed them so much, Teri 🙂
Mary McGrory says
I thought I would be kind and make a batch of these for my vegan son earlier today - when they were done I thought I would just try a piece (I'm not vegan but I was curious) and I am ashamed to say that about 10 minutes later I had eaten the whole lot! What an amazing recipe, so simple to do but so good to eat! I'm going to have to knock up another batch now and resist them long enough to actually add the salsa this time - I may even have to share them with vegan boy too!
Sam Turnbull says
Hahaha!!! I love that!! Thrilled you enjoyed the crumbles so much, Mary! I hope you try more vegan recipes too 🙂
Cal says
Good recipe. However, I just use TVP, taco seasoning, tamari, ground walnuts, olive oil, and water in a one quart sauce pan for 5 minutes. No hot oven, no baking, much less time, less clean-up.
Sam Turnbull says
Haha, and a totally different recipe. Glad you enjoyed!
Steve says
I did this one today and put the crumbles in burritos. Then when I was putting things away, I just ate some with a fork. Great stuff! Thanks!
Sam Turnbull says
So happy you enjoyed them, Steve 🙂
Lauren Ruffner says
I used these crumbles to put in my taco salad! I grew up on taco salad, so I had to find a way to make it. I used taco seasoning in the package (basically an already mixed version of this recipe) to season the tofu with the paste. Baked it the same way. I just baked it and left it like that, put it in a bowl with shredded lettuce, chopped green onion, vegan shredded cheddar cheese, tostitos and Catalina dressing. It's so good my dad accidently ate it, and didn't know!! The non vegan version would be Doritos instead of tostitos. So ooo good!! Thanks for making the crumbles recipe I was so excited when it tasted so good!!
Sam Turnbull says
You're very welcome, Lauren, so happy you and your dad enjoyed them!
Jason Goulet says
This is life changing. My husband and I are trying to include more vegan meals in our diet and me being Mexican, tacos are a big stable in our rotation. I ended up baking for 40 minutes, checking and stirring at 10, 20, 30 and 35. For the salsa, we used a tomatillo from Frontera. I will also be using this with the spices I use for homemade chorizo. Thanks so much for this recipe!
Sam Turnbull says
You're most welcome, Jason! I am thrilled you enjoyed it so much and are enjoying eating more vegan meals 🙂
Suzi says
Hey Sam!! Are these the same as the bits we put in your chili recipe? Thats my all time favorite chili, EVER!!
Sam Turnbull says
Haha, that's awesome! Yes, this is the same technique but the seasoning is different- more Mexican themed. Enjoy!
Amy Pfaff says
Made this today. I used 1/4 tsp liquid smoke for the paprika, reduced the oil a smidge, and added some chipotle chili powder. The end product before the salsa tastes like chorizo. So much so, I think I might use it with some roasted potatoes, tomatoes and peppers tonight for supper.
Thanks for the great recipe. I'll be making this one a lot.
Sam Turnbull says
That's so awesome! Thrilled you enjoyed it so much, Amy 😀
Josee says
Just made these tonight. My carnivore hubby suggested I make them into 'gorditas'.... hard shelled taco with an outer soft shell with more crumbles added. OMG!!!! melt in your mouth goodness. Even hubby who keeps saying he could never be vegan, loved this recipe. Thanks Sam. Your recipes are never disappointing. ❤
Sam Turnbull says
Amazing that sounds delicious! Thrilled you and your husband loved it so much. Keep wooing him with deliciousness to the greener side!
Christi Wood says
Looking forward to making this! As a new tofu user I was wondering if the tofu needs to be pressed? I have extra form tofu but it is packed in water. Thanks in advance! Looking forward to reading your book as well!
Sam Turnbull says
Awesome, I hope you love it, Christi! No need to press the tofu first, in my recipes I will always make clear any steps needed. If you check the ingredient list it says to just drain it and that there is no need to press first. Enjoy!
Mady says
Do you think I could use firm tofu? I don’t have extra-firm on hand. I’ve made these once before and they were stellar!!
Sam Turnbull says
I haven't tried it with firm tofu, but as firm tofu is less dense and has a bit more moisture you might have to cook it longer to get a similar result.
Mady says
You were right! Took a few extra minutes, but was still delish! Thank you!
Sam Turnbull says
You're welcome 🙂
Elle says
Can these crumbles be made up and used in a casserole or frozen by themselves for later use? I need recipes that can be made ahead and frozen for convenience use when working late. Thanks!
Sam Turnbull says
Hi Elle! I've never tried freezing these but I have tried freezing my chili recipe which has tofu crumbles in it and that always works fabulously, so I imagine it should be just fine. They can also be kept in an air-tight container in the fridge for a few days. Hope that helps!
Kelly says
Delicious and really easy to make! Even my tofu-hating 8 year old said it was delicious.
Sam Turnbull says
Hahahahaha! Love that 😀
Carmelina says
I got home late last night and wasn't going to make it. I decided though to do it. In a half hour the mixture and dressing were done! Such a quick and easy meal!!
This was a hit!! Brought it in to work today for lunch and my co-workers loved it!!
They thought they were eating meat. I didn't tell them it was tofu until they ate it.
I topped it with the avocado cilantro dressing that you posted added some shredded lettuce and placed it on corn tortillas ( street taco size).
I am going to use the leftovers to make burrito bowls tomorrow for dinner!!
Sam Turnbull says
haha! Love it! Thrilled you toughed it out and were pleasantly surprised by how quick and easy it was, and even better, how tasty it was!! It's my goal to make easy, scrumptious vegan recipes everyone can enjoy 🙂
Ananda says
Hi there, what kind of salsa do you use? Cut-fresh tomatoes etc or one out of a jar that is more blended down like a sauce? I tried this recipe with the first, homemade type of salsa and though it was delicious I had some problems with not enough moisture. I thought perhaps the second kind was preferable? Or maybe something more blended at home? Any advice welcome! Thanks.
Sam Turnbull says
I used one that was kind of in between actually. If your tofu is dry, you can always add just a bit more salsa (whatever kind you like), to moisten it until desired moistness is reached. Enjoy!
Whitney says
Thank you so much for this recipe; it was delicious! After a rough day, this was so satisfying for dinner. We topped the tacos with onions, tomatoes, vegan cheese, and cashew sour cream and served with cilantro lime rice and a corn/bean mix. Definitely adding this recipe to my rotation!
Sam Turnbull says
Wonderful! So happy you enjoyed it so much, Whitney 🙂
Carmelina says
Can I use Liquid Amino instead of soy sauce?
Sam Turnbull says
Sure! Enjoy 🙂
Anne says
This is fabulous! My husband proclaimed it a “do-over” and my nephew said that if he didn’t KNOW it was tofu he wouldn’t have known. I’m already looking forward to tomorrow’s lunch!
Sam Turnbull says
Wonderful!! Thrilled everyone enjoyed them so much, Anne 🙂
Robin says
Loved the taco crumbles so much! Trying the technique with Italian sausage seasoning today to make a potato and sausage pizza!
Sam Turnbull says
Wonderful idea! So happy you loved it so much, Robin 🙂
Hannah says
This looks so yummy! We really liked the tofu crumbles in the chili. Can the crumbles be made ahead and frozen by themselves?
Sam Turnbull says
So happy you enjoyed! Absolutely, they should hold up just fine. Enjoy!
kristin says
yum! this looks awesome. one can never have too many taco recipes! 🙂
Sam Turnbull says
Thanks, Kristin!
Lee Holfelder says
Sounds delicious! Have you ever tried this recipe using vegetable broth instead of oil?
Sam Turnbull says
Nope I haven't. I hope you enjoy them!
Marsha Amanova says
We've been looking for an alternative to store bought "ground round" for our weekly tacos and this recipe/method is fantastic! Contrary to your site name (haha!), I actually found the recipe as-is reminded me of ground chicken tacos/nachos I used to eat as an omni (but it's been awhile so maybe my memory is mistaken). So yummy! Next time I'm planning to add a bit more spice and some oregano to tweak it to our taste, but had to stop by to thank you!
Sam Turnbull says
Hahahaha, love it!! Thrilled you loved it so much, Marsha 🙂
Ida K says
This is, hands down, the best veggie "meat" there is! I've done stuffed vegetables (dolma) and tacos with it, adapting spices accordingly. Also much, much healthier than any of the processed stuff you can buy. Thanks and love from Norway!
Sam Turnbull says
You're most welcome, Ida! Thrilled you love it so much 🙂
Alicia says
I found your blog a week ago and I've already made these twice! So good! Thanks for being a great source of information too! I've been considering going vegetarian or vegan and it seems a lot less scary now!
Sam Turnbull says
Yay! So happy to hear that, Alicia. 🙂 Let me know if you ever have any questions or need any support!
Gemma says
Wow, looks so crunchy and yummy! This recipe made me feel really hungry and I've just had dinner, lol.
Loving your method to get that perfectly crumbly and crunchy tofu. <3
Sam Turnbull says
I hope you enjoy it!
Steph Caffarella says
Well, Sam, you are two for two with Omni Man!
We used to live in Mexican food land and I got the “you’ve got to be kidding” side eye when I told him what the ingredients were.
He suggested adding more chili powder to mimic chorizo and serving in a breakfast burrito with potatoes, so this recipe will be a regular!
Thanks!!
Sam Turnbull says
Hahaha love it!!!! And great idea for the chirozo flavour 🙂
Sylvia says
Easy and delicious! Made super tacos. I just ate the leftovers cold... shameful, but I couldn't resist. Thank you for a great recipe!
Sam Turnbull says
Bahaha! Love it!! So happy you enjoyed it, Sylvia 🙂
Jillian says
Sam,
I can’t wait to try this! I just made your spicy tofu burrito from the book and had to add in some brown rice to dry it up a little so this might solve that issue. It was still delicious though!
Sam Turnbull says
Hmmm.. I think you should be able to cook the tofu for the burrito a little longer and have the excess moisture dry up, but either way, here you have a brand new technique! I hope you love it 🙂
Sheila Camilla Nielsen says
I'm so amazed by your creativity - always looking forward to recieving your newsletter and you make it so much easier being vegan. Thanks a bunch! <3
Sam Turnbull says
Aww shucks, thank you, Sheila! Delighted you are enjoying my recipes so much 🙂
Annie B. says
I just made a half recipe because that's as much tofu as I had. It was good! I didn't have salsa, so just put some BBQ sauce on my tacos along with some guac. So I can't wait to try it as written. Thanks for an excellent recipe!
Sam Turnbull says
That was fast! Haha. Love it, so happy you enjoyed it, Annie.
Maria G says
Sam, do you need to drain the tofu and make it as dry as possible first or there's no need for that? Looks fab! Thank you!
Sam Turnbull says
Just drain off the excess water and then crumble away. It dries in the oven so no need to be too fussy. Enjoy!
Joanne says
Maria, I have made Sam's crumbles MANY times and there is no need to drain as they dry out in the oven. Out of habit, I always open my package in a colander, but it is not necessary. There is only one thing wrong with this recipe - Sam should instruct us to use TWO packages of tofu for the crumbles. One for the tacos and one to snack on. The crumbles are pretty are to resist!!!! I have been making something like this ever since I first stumbled on Sam's best vegan chili. It is so easy and a real crowd pleaser.
Sam Turnbull says
Bahahaha! Love it. It is hard to resist the crumbles!! Thrilled you love my crumbles so much, Joanne 🙂