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.
These are amazing!!!! I’m still transitioning my kids to the vegan lifestyle and even they loved them!! Thank you for the post!! Love!
You’re most welcome, Amber! So happy everyone loved them so much 🙂
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.
Haha! That’s awesome. Enjoy!
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!
Haha that is SO cute! Thrilled you loved them so much 🙂
This turned out excellent and leftovers were yummy too!
Awesome! SO happy you enjoyed it so much, May 🙂
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.
Awesome! So happy you love it, Shonee 🙂
My son has requested these for this birthday party. Gotta love a kid who wants a taco bar for his birthday!!
Yes, yes you do!! Smart kid 🙂
Oh my gosh. So delicious. I can’t wait to try it again tomorrow with yuba instead if tofu.
Awesome!!! So happy you enjoyed it, Suzanne 🙂
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!!!
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!
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!
Hahaha! Thank you so much, Irene!! I’m so happy you love them so much 🙂
Sorry. What exactly is salsa?
“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)
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!)
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 🙂
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!
Hahaha!!! I love that!! Thrilled you enjoyed the crumbles so much, Mary! I hope you try more vegan recipes too 🙂
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.
Haha, and a totally different recipe. Glad you enjoyed!
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!
So happy you enjoyed them, Steve 🙂
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!!
You’re very welcome, Lauren, so happy you and your dad enjoyed them!
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!
You’re most welcome, Jason! I am thrilled you enjoyed it so much and are enjoying eating more vegan meals 🙂
Hey Sam!! Are these the same as the bits we put in your chili recipe? Thats my all time favorite chili, EVER!!
Haha, that’s awesome! Yes, this is the same technique but the seasoning is different- more Mexican themed. Enjoy!
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.
That’s so awesome! Thrilled you enjoyed it so much, Amy 😀
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. ❤
Amazing that sounds delicious! Thrilled you and your husband loved it so much. Keep wooing him with deliciousness to the greener side!
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.
You were right! Took a few extra minutes, but was still delish! Thank you!
You’re welcome 🙂
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 🙂