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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Annice O'Rourke says
Hi Sam,
I made these a few times now and we love them! I decided to omit the oil and they are still great. I added some vegan Worcester sauce for more liquid and it worked well! Thanks for another great recipe!
Sam Turnbull says
You're most welcome, Annice 🙂
Fiona says
This is such a fantastic recipe! I've made it multiple times now, and it's especially tasty as the starring role in a burrito bowl, so the excess salsa can soak into some rice.
Sam Turnbull says
Amazing! So happy you're such a fan, Fiona 🙂
Elizabeth West says
Whoa baby, I just made this and it's FABULOUS. *nom nom*
I bet it would make fantastic nachos.
Sam Turnbull says
It sure would! So glad you enjoyed it, Elizabeth 🙂
Carol says
This looks really good, and I want to try it. However, my husband follows Forks Over Knives and will not eat anything with oil. Is there any substitution I can use? Thank you!
Sam Turnbull says
Hi Carol, you can sub the oil for water, aquafaba, or vegetable broth. The crumbles might not get quite as crispy, but they will still be pretty delicious! Enjoy!
Jeni says
I love this recipe. Its amazing. Even my 16 year old son (major meat eater) said he prefers this over meat tacos. Love how simple this is. I double the recipe because my son and I eat it and have been making it almost every week. Thank you!
Sam Turnbull says
That's amazing, Jeni! Isn't it so awesome when people actually prefer the vegan version!? 🙂
Marlene says
Made these a couple of times, so delicious! Don’t eat meat, but love tacos! Crumbles a perfect solution. My whole family loves them and they are meat eaters! Thank you!
Sam Turnbull says
awesome! Thrilled you love them, Marlene 🙂
Fallon Smith says
These tacos are AMAZING!! Thank you Sam! You have helped me so much with your videos and step by step photos so thank you for doing all of this! I look forward to your videos every week!
Sam Turnbull says
Thank you so much, Fallon! Unfortunately, I haven't been able to post videos regularly recently as I am working on other projects, but hopefully, I will post a new one again soon 🙂
Joe says
Other projects? Care to give us a hint?
Sam Turnbull says
Wait and see 🙂
Joe says
Noooooooooo can’t wait!
Magda says
I wanted to love this so much, but it didn't work out for me at all. I followed it exactly, and it was bland and not crispy at all.
Sam Turnbull says
Sorry you didn't enjoy it, Magda.
Fallon Smith says
Hi Sam! I am super excited for these tofu tacos. I had a quick question. Do you think I could use avocado oil instead of canola?
Sam Turnbull says
Yep, that should work just fine. Enjoy!
Flavia says
Hi Sam! I love love LOVE this recipe! I've only been vegan for about 4-5 months, and decided to show my carnivore family how great vegan food actually is. I made this recipe last night together with your nacho cheese sauce, and everyone absolutely loved them! Even my father, who always turned his nose up to vegan food, said he is a fan and would have them again! It's incredible! Thank you so much for this amazing recipe!
Sam Turnbull says
Aww that's so awesome, Flavia!!! It's so fun changing peoples minds and showing them that vegan food can not only be good, but it can be great!! 🙂
Natasha says
The method is key here! I used my own taco seasoning blend but the baking first then adding the salsa in the pan produced the best "meaty" texture to any other recipe I've tried. I also highly recommend using previously frozen tofu and squeezing out the excess moisture before crumbling. It really helps improve the texture too.
Sam Turnbull says
So thrilled you loved it so much, Natasha 🙂
Elizabeth says
Good job Canadian-soundng, internet vegan chick. Thank you.
Sam Turnbull says
Canadian born and raised too 🙂
Karine from Québec says
I just wanted to say thank you! I have been trying to eat more healthy for the past year and a half and since discovering this recipe over a year ago, I have made it pretty much every week. It’s absolutely delicious! Not to mention how easy it is to make. Thank you again!
Karine from Québec says
Oh and forgot to mention that my one and three year old absolutely love it, and they don’t like everything let me tell you!
Sam Turnbull says
That's wonderful, Karine! So thrilled this has become a staple for you 🙂
Freya says
This was delicious and so easy to make. I'm impressed by how "meaty" the crumbles taste and I will definitely be making this regularly. Thanks for the recipe!
Sam Turnbull says
That's so awesome, Freya! Delighted you enjoyed them so much 🙂
Soul M. says
Do you think this will be just as good with regular paprika?
Sam Turnbull says
Yes but it won't have that smoky taste.
andrew finnestad says
My six year old loves it. This is really good, he says
Sam Turnbull says
So happy to hear that 🙂
Kat says
Can this be frozen successfully?
Sam Turnbull says
absolutely!
Lisa Brinson says
WOW! This recipe is out of this world. I’m pregnant and have been craving tacos - but haven’t had meat in years! The taste was spot on to everything I can remember a taco to be. THANK YOU! Im so glad my husband found this recipe today and decided to give it a try!!! I will have to look up more of your recipes. (We did make it without the salsa, but it was still delicious!)
Sam Turnbull says
So very happy you loved it so much, Lisa 🙂
Cristal says
This is by far one of my favorite recipes! My partner is a very picky eater but this one has passed the test and it is now one of our staples. My only suggestion is doubling or quadrupling the recipe because one batch doesn't last long 😉
Sam Turnbull says
Hahaha! Love it! Thrilled you enjoyed it so much, Cristal 🙂
Kristina says
Let me start by saying our family are carnivores. I found this recipe while looking for meatless options for Friday’s during Lent. This is the second tofu dish I’ve ever made and it was a HUGE hit with my 16, 14 and 10 yo kids as well as me and my hubby. They are willing to try new things thankfully. Will make again!
Sam Turnbull says
Wonderful, Kristina! Thrilled everyone loved it so much! It's pretty amazing the things tofu can do when prepared correctly 🙂
Tiffany says
I made this for the first time and it did not disappoint! My husband isn’t a huge tofu fan and he devoured this. I can honestly say I have yet to try one of your recipes that I did not like. Thank you so much for sharing.
Sam Turnbull says
Aww shucks, I'm so flattered!!! I've always believed people who say they don't like tofu just have had it prepared in a way that they like yet.... 🙂