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.
Beth says
I made these for lunch and they were really good. I didn’t have extra firm tofu, just firm and it still worked it really well.
I’m really pleased with the flavor and the texture! I added a bit more seasoning and had to leave out the onion due to taste issues from covid. Still really delicious.
I used Frontera Cilantro Jalapeno salsa. It’s a runny salsa and the tofu really sucked it up well!!
This is going in my regular meal rotation!
Kelly says
Kid Approved!!!
We've decided to eat cleaner and have begun a vegan lifestyle which my 9 year old is happy about but a bit nervous. She was craving nachos and requested it be vegan. So I jumped on here and followed the recipe exactly. Holy cow....I mean Tofu....this was friggn delicious! We couldn't stop eating it. I served it with salsa, black beans, lettuce, green peppers, guac, vegan shredded cheese, tomatoes, tortilla chips, & tortillas. It's a winner! Thank you for sharing!
Sami says
I love this recipe! I'm not a vegan or vegetarian but beef in the country I live in is SO expensive but tofu is easy to find and super cheap. I've been missing tacos and ever since I found this recipe, I've been making it at least once a week! I gave it to my husband and he also loved it! I'm going to find so many uses for these.
Emmy says
THIS IS A WEEKNIGHT STAPLE! I’m a college student and this is so easy (don’t even need to press the tofu) to throw together on a weeknight (and my non-vegan friends love it too)! I do add a looot more seasoning than in the recipe (pro tip: throw in a packet of taco seasoning on top of the spices in the recipe and some tapatio and liquid smoke) and then after baking I put it on the stove with salsa and with taco sauce!! The taco sauce at the end adds a lot in my opinion. It’s also important to taste as you go, otherwise it’ll end up bland. SO delicious! Thanks for sharing (:
Irit Lerner says
Just wanted to tell you I just love your ideas and you help me a lot with my very complicated diet I need to keep for health reasons. So thank you so much!
From Israel
Amaris says
I'm in love with this idea, but I can't use salsa or anything spicy. Do you have any other recommendations for re-moisturizing the crumbles?
Jennifer Bushee says
I’ve made this with and without salsa and it was good both ways. If you don’t want any spice you can always mix in fresh diced tomato or make a salsa with no hot peppers. A quick one is a smaller can of fire roasted tomatoes, about half a small onion, some cilantro, squeeze of lime pulsed in a blender. <3
Emmy says
Taco sauce!
Ren says
I just used these crumbles in a burrito with red rice, corn and black beans and it was soooooooooooo good! I told my husband it was tofu and he was shocked - he thought it was a fancy expensive plant-based mince. (Looks like we don't need the fancy expensive plant-based mince any more! )
Karen says
Can't get enough of this recipe! I've been making this recipe regularly for about a year and put it in everything from tacos, taco bowls, salads and pasta. Such an easy and delicious recipe. It's a great textural and flavour addition to any dish
Allison - Up Beet Kitchen says
Thanks for another awesome tofu recipe, Sam! We enjoyed it as a burrito filling along with spicy pinto beans, cilantro lime rice, guac, salsa, etc. I will definitely be making it for burrito/taco night again and again. 🙂
Jenny says
Wow. Just wow. I'm always skeptical when trying a new vegan recipe - I've been vegan for a little over a year and have been disappointed with a lot of the recipes I've tried. But THIS. THIS did not disappoint at all! I followed your recipe exactly, rolled it up in some corn tortillas, then smothered it with some vegan cheese sauce i had left over. Unbelievable. The most satisfying vegan meal I've had, I think ever. Thank you. You are a genius.
Sam Turnbull says
Haha! Wonderful! SO happy you loved it, Jenny!!
Charlotte says
Stumbled across your site. Glad I did.
Allison Browne says
Never tried tofu and am diving in... can I fry the tofu instead of baking? I don’t really want to turn the oven on in the heat. Just curious. Thank you!
Emmy says
Baking in this scenario is really important to get the texture right in my opinion! It’s worth the effort! Also season a lot more than the recipe asks for and add some tapatio and liquid smoke for added flavor.
Elisa says
I’ve made your tofu crumbles 3 ways now and I love them all! This time I made tacos and grated in some carrot and onion with the tofu before baking. It was delicious (you can’t have too many veggies)!
Sam Turnbull says
I agree! Glad you enjoy!!
Laura Paola says
So, what kind of salsa am I looking for?
Is there a recipe for the salsa if I can’t find it where I live?
Emmy says
Any store bought jar salsa should work as long it is not sweet (no mango salsa or watermelon salsa)! I love using a red spicy salsa from the store- jar salsa is available everywhere in the United States so it should be an easy find.
Owenna Nagy says
These tofu crumbles have found their way into many dishes, with different spice variations -- tacos, sandwiches, chile, soups, stir-fry or curry add-ins, etc. The crispiness is irresistible!
Emily says
Is there a way you can recommend making these without oil?
Owenna Nagy says
I doubt there is a way to make Tofu Crumbles without oil. Anytime you have a product as moist as tofu, and want to make it crispy, oil is generally involved. I usually don't mix in the salsa (although it might be in the tacos themselves), because we like them extra crispy.
Sandy says
I never add the oil, have never had an issue with it. Very delicious!
Katie says
I’m planning to make this ahead of time. Should I wait to do the salsa step until right before I serve?
Cindy says
My first-ever time cooking with tofu and it was a complete success, thanks! I will definitely make again.
Jan Reuther says
I really would like to try this, but (and that's a big BUT) I have chronic kidney failure, and soy sauce is definitely not something I should be eating any more. Is there anything I can sub for it (Worcestershire sauce, maybe?) or can I just leave it out? Surely I'm not the only person who needs to limit sodium. Have you ever seen any solutions?
Love your site & recipes. Funny thing is, I'm not vegan. On a good day I might pass for a flexitarian, but I still love all the vegan recipes!
Shauna says
I eat a low-sodium diet and I use coconut aminos in place of soy sauce
rachel moore says
I always use coconut aminos in place of soy sauce or worcestershire sauce.
Julie says
I have several medical issues that require 1.LOW sodium, protein, potassium and phosphorus- and made this tonight. First time cooking with tofu. It was a HIT for me and my mom (also has CKD), hubby even liked it! I use the coconut aminos and make my own salsa - no sodium. I did add more of chili power & cumin to mine. I had chopped tomatoes, lettuce, cilantro and sweet onions as well as vegan cheese to add. YUM! I ate TWO! And did not get nauseous afterwards (daily issue). I will definitely be making again!
Martha Cockrell says
This has become one of my favorite “go-to” recipes! My husband is vegan, and I am not, so we sometimes have a hard time finding things that we both like. We easily make this two or three times a month!
Missie says
I've been searching high and low for a tofu crumble my son would eat. I've tried store bought and other recipes to no avail. He hated the texture. THIS RECIPE DOES IT! The texture is what makes this so enjoyable. He had such a big smile on his face after just one bite of his nachos. Even my carnivorous husband loved it! This is now part of our weekly Tex-Mex night. We can't wait to try this with so many more dishes!
Sam Turnbull says
Wow that's so awesome!!