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)
PRINT
PIN
Video
COMMENT
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
⭐ Did You Make This Recipe?
I'd love if you left a rating and comment, it helps others find the recipe and makes my day! 💕👉 5 Easy Vegan Recipes for Busy Nights 🍲
Busy week? Get 5 easy vegan dinners you'll actually look forward to.
What's inside:
✅ Quick, cozy meals the whole family will love
✅ No fancy ingredients
✅ Reader-favorite recipes you'll keep coming back to
💛 Join 120K+ readers and get 5 easy vegan recipes that make weeknights a breeze.
We respect your privacy. Unsubscribe anytime.
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 🙂