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 3/4 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.
Chewy and perfectly spiced. Layer on a taco (or burrito) with your favourite toppings for the ultimate vegan taco. These can be made ahead and reheated making dinner a breeze.
- 1 tablespoon light oil (such as canola or vegetable)
- 1 tablespoon soy sauce (gluten-free if preferred)
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne (optional for spice)
- 1 350g block extra-firm tofu, drained (no need to press it)
- 3/4 - 1 1/4 cups salsa
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 3/4 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.
You can store vegan tofu taco crumbles in an air-tight container in the fridge for 3-4 days.
Bon appetegan!
Sam.
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!
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!
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!!
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.
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!
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!
Delicious and really easy to make! Even my tofu-hating 8 year old said it was delicious.
Hahahahaha! Love that 😀
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!!
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 🙂
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.
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!
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!
Wonderful! So happy you enjoyed it so much, Whitney 🙂
Can I use Liquid Amino instead of soy sauce?
Sure! Enjoy 🙂
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!
Wonderful!! Thrilled everyone enjoyed them so much, Anne 🙂
Loved the taco crumbles so much! Trying the technique with Italian sausage seasoning today to make a potato and sausage pizza!
Wonderful idea! So happy you loved it so much, Robin 🙂
This looks so yummy! We really liked the tofu crumbles in the chili. Can the crumbles be made ahead and frozen by themselves?
So happy you enjoyed! Absolutely, they should hold up just fine. Enjoy!
yum! this looks awesome. one can never have too many taco recipes! 🙂
Thanks, Kristin!
Sounds delicious! Have you ever tried this recipe using vegetable broth instead of oil?
Nope I haven’t. I hope you enjoy them!
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!
Hahahaha, love it!! Thrilled you loved it so much, Marsha 🙂
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!
You’re most welcome, Ida! Thrilled you love it so much 🙂
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!
Yay! So happy to hear that, Alicia. 🙂 Let me know if you ever have any questions or need any support!
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
I hope you enjoy it!
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!!
Hahaha love it!!!! And great idea for the chirozo flavour 🙂
Easy and delicious! Made super tacos. I just ate the leftovers cold… shameful, but I couldn’t resist. Thank you for a great recipe!
Bahaha! Love it!! So happy you enjoyed it, Sylvia 🙂
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!
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 🙂
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
Aww shucks, thank you, Sheila! Delighted you are enjoying my recipes so much 🙂
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!
That was fast! Haha. Love it, so happy you enjoyed it, Annie.
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!
Just drain off the excess water and then crumble away. It dries in the oven so no need to be too fussy. Enjoy!
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.
Bahahaha! Love it. It is hard to resist the crumbles!! Thrilled you love my crumbles so much, Joanne 🙂