Author: Super meaty, juicy, and flavorful, these Vegan Tofu Taco Crumbles are a long time fan-favorite recipe! The secret to the best vegan tacos lies in my famous tofu crumble technique that makes the tofu a deliciously chewy, meaty texture. Layer on a taco (or burrito) with your favorite toppings for an easy weeknight dinner. These crumbles can also be made ahead of time and reheated, making dinner a breeze. 🌮
FEATURED COMMENT:
There's none left - need I say more! Will be making again for sure!! 10 outta 10! - Glenda
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 you 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? Learn more about various ways to use tofu in my tofu 101 guide.
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. This tofu taco meat 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 the tofu mixture hot on taco shells or warm flour or corn tortillas with your favorite toppings such as peppers, tomatoes, vegan cheese, lettuce, cilantro, red cabbage, vegan sour cream, hot peppers, or any other toppings you enjoy. Omnomnom!
You can store vegan tofu taco crumbles in an air-tight container in the fridge for 3-4 days.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Tofu Taco Crumbles
Servings: (makes 2 cups)
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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.
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Kendel Duran-Riley says
I first used this recipe over 6 years ago and was immediately hooked. I'm making it tonight again for the first time in a while and I'm reminded of how delicious it is and I just wanted to write a comment saying thank you so much for creating it!
Mary says
Excellent recipe. Nice hit of spice.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Mary! 🙂
Bud says
Delicious. I still am surprised at how tofu can be made into a burger like taco/burrito. Many thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you enjoyed it, Bud! 🙂
Seta says
Love these tofu crumbles! They’re so versatile and easy t make, I’ve used them in all sorts of dishes, though I haven’t tried the tacos yet.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you love them, Seta! 🙂
Zosia says
Delicious! And easy. For those wondering about the salsa, I omitted it since I was making a sweet potato taco salad. Worked wonderfully.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Zosia! Love that, great tip for taco salads 😊
Ray says
We plan on trying this tonight for nachos. Do you think there is any substitute for salsa that might work? I have an allergy to tomatoes. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ray! Yes, for tomato-free nachos you could try a little taco sauce if you have one that works for your allergy, or even a splash of lime juice plus a bit of extra seasoning for moisture and tang. It will be a bit different, but should still be tasty!
DebraBea says
Excellent! I made the crumbles exactly as the recipe describes and it was delicious. I used the crumbles on top of a taco salad and both my husband and I loved it. This recipe is a keeper!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Debra! Taco salad sounds like the perfect way to use the crumbles 😊
Stella L Carlstrom says
I've been trying and trying to get the right consistency with this recipe and I finally achieved success! I got an air fryer. I tried baking, pan roasting, and couldn't get rid of that 'spongy' texture - the biggest reason I didn't care for tofu. An air fryer makes all the difference. BTW, I love this recipe! It's got the perfect blend of spiciness and works just as well in a taco salad -hot or cold. Now I'm on to trying all of your other tofu recipes. 🙂 FYI: Even though pressing wasn't necessary, I did anyway and prefer the texture this produced.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Stella, this is amazing!! The air fryer really is a game changer for tofu texture 🙌 Love that tip about pressing too, thank you so much for sharing!
Tammy says
My husband & I love these tofu tacos. Easy to make. The texture is perfect especially with some moisture & good seasoning flavor. Have made them twice & looking forward to making them again to share with other family members & friends. We also love your shredded jack fruit tacos. Enjoyed them so much that I had to make the tofu tacos too. So glad I did! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Tammy this made me so happy to read!! 😄 I’m SO glad you and your husband love the tofu tacos (and the jackfruit tacos too!). Thank you so much for the sweet review!
Mickey says
This is my go to tofu recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy Mickey, thanks for the review!
Sandy J says
We made this recipe as you wrote it and it was excellent! thanks for sharing it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I’m so glad you loved it 😊 Thanks so much for the kind review, Sandy!
Ada says
I followed the recipe exactly as written and it was yummy. Thank you.
Jess @ It Doesn't Taste Like Chicken says
We're glad you enjoyed it, Ada!
Bob Carstensen says
A fine recipe! I used Trader Joe's Cowboy caviar to top it off.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum, Bob! Cowboy caviar sounds like an amazing topping 😍 So glad you enjoyed the recipe!