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