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.
Common Questions:
Why is my tofu still soft? or Why won't my tofu get crispy? If your tofu is still soft and not the desired texture or browned, you likely did not cook them long enough or at the correct temperature. Or, they were not spread evenly over the pan. Be sure to give them plenty of room to cook and at the correct temperature and for the correct amount of time.
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.
Alice says
This was a huge hit for our dinner tonight, like all of your creations. Is why I bought both of your cookbooks! Thank you for sharing easy tasty healthy recipes!
Sam Turnbull says
Aww thank you so much!
Melissa says
This recipe is great, like so many of your recipes. You have no idea how you have saved me while going vegan! THANK YOU!!!
Sam Turnbull says
Aww you're welcome 🙂
Cassy says
I love this overall, would recommend DO press the tofu through. I ended up keeping it in the oven for a total of an hour because it took so long to get enough moisture out for them to texture up.
Monica Smiley says
This was so easy to make and delicious. I will keep some on hand for sure.
Sam Turnbull says
So happy you loved it Monica 🙂
Anonymous says
Not that I always assess vegan recipes based on their realism, as I know that there are limits to mimicking animal products, but this would certainly fool most people! Somehow at the same time, I love it - and I never liked ground beef. How those two things are true at the same time is beyond me, but I can say for sure that this is a fool-proof and simple recipe that is always reliably delicious.
Andrew finnestad says
Great recipe, thank you
Julia says
This is a terrific recipe that my whole family loves. Thank be made it several times and each time it’s perfect. Thank you!
Michelle M. says
Delicious! This will go on heavy rotation.
Julie says
This is pretty genius. I’m a meat eater cooking for vegetarian kids and I’m not happy with most tofu-trying-to-be-meat recipes, so I gave up on that whole concept and used it mostly in stir fries. But this was really good in old school tacos. I also love that it was so easy and didn’t require a tofu press or freezing the tofu. I’ll be making it again and checking out your other recipes. I actually cooked the crumbles under the broiler because I was in a rush - probably took about 15 minutes. I’ll follow the recipe next time and compare.
Sam Turnbull says
That's wonderful Julie! I have a ton of tofu recipes that you might enjoy 🙂
lori a hajecate says
My husband is a meat and potato pain in the butt. I made this for me and even before I made a taco he was eating this tofu right off the baking sheet. I didn't tell him what is was as he kept asking me and I changing the subject. Yes he ate a Tofu taco as I just kept smiling at him.
After dinner I did tell him and I said "You just ate tofu and loved it so no more faces from a 68 year old man when I say tofu.
P.S. He as also eaten tofu breakfast burrito.
Lily says
Just wanted to say thank you SO MUCH for this recipe, I eat it probably once a week and have spread the tofu crumbles gospel to all my friends and family! Don't know what witchcraft goes into making these so good but they're better than any store bought fake meat crumbles I've ever tried. Thanks again!
Sam Turnbull says
Haha! Love it!! So happy you love it so much Lily!!
Kris says
Wondering if I can use medium tofu. I have a block just sitting in my fridge, bought by mistake (usually get extra firm).
Thank you
Kerry Keegan says
Fabulous and easy. A huge hit with my vegan daughter and the non vegans in the house as well!
Sam Turnbull says
Yay! SO happy to hear that 🙂
Shelby says
Hi is it possible to make these without the oil? I don’t eat oil
Sam Turnbull says
Yes, just sub for vegetable broth or aquafaba 🙂
Christine says
This recipe is great! I just left out the oil.
Shannon says
I make these with double the spice called for and I love ❤️ how easy they are to make. I make these at least once every 2 weeks. Thank you so much for sharing your recipe with us.
Sam Turnbull says
Wonderful! So happy you enojy!
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.
Cathy says
It's in Fuss-Free Vegan:-)
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!