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.
Notes
Nutrition
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Sara R says
Made this tonight and I just had to leave you a comment. It was absolutely delicious! I did have to take the tofu out of the oven after 25 minutes only, but that's probably just my oven.
Also made your jackfruit tacos last week and they were a hit too! Thanks for sharing your recipes 🙂
Sam Turnbull says
Wonderful! So happy you are loving my recipes, Sara 🙂
Heather says
Easy, quick and flavourful. It doesn’t get any better than that. It had just the right amount of flavour, not overpowering. I didn’t have taco shells so I made this into a taco salad. Will definitely be making this again and filed it into my “Vegan dishes I will make again”.
Sam Turnbull says
Wonderful! Thrilled you enjoyed it so much, Heather 🙂
andrew finnestad says
I’ve read that freezing the Tofu first makes the texture more crumbly, would this be necessary?
Tracy says
It's not necessarily more crumbly, but freezing tofu gives it a little firmer texture. Press it first, freeze it, defrost and press again. If you haven't tried it, I suggest you do. I like to use frozen tofu in pot pies.
Sam Turnbull says
Freezing tofu makes the tofu very spongey. It's an interesting texture for other dishes, but it is not needed and is not beneficial to this recipe at all. Enjoy!
Mandi says
I prefer it frozen and pressed. I've tried it both ways and my family DOES think its beneficial. 😉
Bri says
So easy and delicious! I love how it isn’t salty like any already prepared meatless crumbles and way cheaper. I enjoyed the crisp of the tofu with and without the salsa.
Sam Turnbull says
Wonderful! So happy you loved it so much, Bri 🙂
Torrie says
This was amazing! My fiancé had became a full vegetarian at the start of 2019 and meat is not all that to me anymore either. I looked up “vegan tacos” and this popped up with great reviews. Tried it and they’re the best tacos I’ve ever made. The consistency is a lot like ground beef, something I’ve been missing over the years and trying to find a replacement for! Any meat eater would love this and it’s so easy!
Sam Turnbull says
That's so perfect, Torrie! So very happy they are the best you've ever had!!
Suzy says
Another winner!!! I was off on how much it was going to make, so I made the full recipe. Tomorrow, I'm taking the leftover taco crumbles and putting them in a bowl with some lettuce, diced tomatoes, thinly sliced red onion and crumbled taco shells. Boom! Lunch! I'll top with salsa and enjoy it all over again! And if you really want to know how good it is, I was asked "there'll be enough for two, right?" 😉
Sam Turnbull says
Haha! Awesome!! So happy you loved it, Suzy 🙂
Grace says
Hi! Im 3 weeks into the new year without eating meat! (Im a newbie.) I saw this recipe and i have no idea about tofu or how to cook it or flavor it but I guess you gotta start somewhere! What if you dont like salsa to rehydrate it? Im not a salsa fan.. anything else i can use?
Michelle Scotti says
I can eat it straight from the oven! But tonight I am going to add carmelized onion and can of mild green chilis.
Sam Turnbull says
Delish!!
Sam Turnbull says
Hi Grace, welcome! Congrats on your new veg life 🙂 I have a ton of tofu recipes here, so I recommend trying out any of them. For best results, make sure to follow the recipes exactly. Enjoy!
Lynett says
Soy sauce seems really odd for tacos. Any thoughts on a substitute?
mauigrrl says
Soy provides the umami taste. You could try something like Bragg Liquid Amino's for something similar.
Lynett says
Good idea, thanks!
Sam Turnbull says
It adds salt and umami and works perfectly in this recipe. I highly recommend trying it before changing the recipe. Enjoy!
Lynett says
Thanks, Sam. I will definitely try it as written. I love the technique and hope to use it with different flavor profiles, like pork pan sausage seasoning to make a breakfast sausage alternative for sprinkling on savory steel-cut oats.
Jess says
Awesome!!! Loved your recipe so clever crispy-ing the tofu
Sam Turnbull says
Thank you so much! So happy you loved the recipe so much 🙂
Christine55416 says
off topic-love the Big Chill appliances. Just came to your page from a link someone shared on facebook, can't wait to try the recipe and just requested your cookbook from our local library. Trying to convert my hubby and I think this recipe will definitely help 🙂
Sam Turnbull says
Oh amazing!! Haha, yes, I love Big Chill too. I hope you enjoy my book 🙂
Amanda says
I’m so glad I found this recipe! My boyfriend and I both love these tacos! I’ve missed traditional beef tacos since going vegetarian and this totally fills that void. I originally wasn’t going to do the rehydrate part but I’m so glad I did because it’s like magic! Seriously so good! Happy Taco Tuesday!
Sam Turnbull says
Oh yes, the rehydrate part is what give it it's magical meaty texture!! So thrilled you enjoyed them so much 🙂
Emily Sorauf says
My fiance and I tried this today. Let me say he is such a picky eater but looking to eat better and possibly become a vegetarian. I made this and we were both very skeptical. But, we love it! I broiled it at the end to crisp up the tofu a bit to make the texture more meat like. I love it and the fiance said he likes it! Win, win! Thank you for sharing this.
Sam Turnbull says
You're most welcome!
Kate says
OMG! Made taco bowls with these crumbles (crumbles, lettuce, tomato, olives, etc.) and chopped up corn tortillas. Sprinkled with chopped scallions and there was not a speck lift. Soooo good!
Sam Turnbull says
Ohhhh now I want a taco bowl!! Sounds delish!
Yash roy says
delicious and mouthwatering...superduper yummy
Sam Turnbull says
Glad you enjoyed!
Michelle Giroux says
Do you think this could go into chili?
Sam Turnbull says
I have a chili recipe using tofu in a similar way already that is AMAZING! Here's the chili recipe. 🙂
Shannon says
Life changing!! I always looked forward to taco night as a kid. I've been a vegetarian for six years and currently transitioning to vegan....so I have REALLY missed that classic hard shell taco I loved so much growing up. This recipe is amazing!! Even my carnivore husband LOVES it and requests it weekly. I'm so glad my son will get to grow up with taco night! Thank you!
Sam Turnbull says
Oh that's wonderful!!! So very thrilled you love it so much, Shannon 🙂
Jen says
Hi Sam! Thanks for sharing all your recipes! With the latest report on global warming, my husband and I are trying to make more vegan food. Can the crumbles be frozen at any stage? Or would that mess them up? I was thinking the most likely stage to freeze would be before putting them in the oven.
Thanks!
Jen
Sam Turnbull says
Thank you so much for making a change for the environment, Jen! I'm sure you have learned that eating vegan is one of the best things we can do as individuals. We need more people like you. 🙂 Yes, the crumbles freeze wonderfully after being baked. Then just reheat with a bit of salsa and you're good to go!
Peony09 says
At 59 years young, I have decided to venture out to try more vegan dishes. The reason being, is I live in Southern California, where Mendocino Farms has opened a restaurant, they serve up many fantastic healthy farm to table take away or eat there dishes. One of many items on the menu I have come to adore is the Impossible taco salad. Not even the best meat detective could tell the difference between this dish and the real deal. The texture and flavours are beyond extraordinary. I ordered it not realising that it was vegan. I reopened the menu to see what was going inside my bowl to discover the main ingredient was the vegan meat substitute. From this point on I decided if vegan meat can fool a tough foodie critic, it could fool my husband possibly. I researched vegan taco recipes and found yours, I also found another that was a grain substitute. I then thought that the 2 recipes could possibly come close if I combined them. Guess what? It came darn close. Love your method of roasting the tofu, super nice touch to getting the meat texture. I am so excited about trying it in a salad tomorrow. I have to say, next I will double the seasoning next time, I had to add extra seasoning to build the flavour up to taste like a stronger taco flavour which we are used to here in SoCal.
Love your page and will back over and over I assure you
Sam Turnbull says
Glad you're enjoying move vegan dishes 🙂
Amber says
These are amazing!!!! I’m still transitioning my kids to the vegan lifestyle and even they loved them!! Thank you for the post!! Love!
Sam Turnbull says
You're most welcome, Amber! So happy everyone loved them so much 🙂
Tana Yount says
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.
Sam Turnbull says
Haha! That's awesome. Enjoy!