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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T says
Just made this tonight for the first time DAMMMMNNNN it was tasty! I like lots of flavor so I added a little extra seasoning to start. But since I had to divide the tofu in half to bake I tasted the first batch and realized I needed way more season so tossed in loads for the second tray and then mixed all together with the salsa and it was serious so freakin tasteyy!!! I could hardly stop myself from eating it right out of the pan.
So so so freakin good! So if you’re someone who likes flavor I’d double and even triple some of the seasoning. I use a high protein tofu, Wildwood, so maybe it just needs more seasoning than regular? Unsure. But this is seriously the bomb! Chewy, crunchy and a perfect texture. I used it for taco salads. My husband passed on his chicken and just ate the tofu taco meat! That good.
Jess @ IDTLC Support says
We are thrilled you loved it so much!!
Kathleen G says
As others have said, I was skeptical. I tasted the tofu before adding it to the salsa step and it was a little on the bland side, so I didn't have high hopes then either. But wow! After tasting it, I thought this would also be a great bacon bit sub. I couldn't believe the amount of flavor the salsa added. My daughter (vegetarian for 10 years) said she could taste the salsa, but liked it still. I didn't taste salsa. Just a ton of flavor. I made a pizza and used it as a topping (not my original purpose for its use) and it was really good. I think if I use it like bacon bits I plan to blend the salsa so there aren't any chunks of tomato or onion.
Jess @ IDTLC Support says
Incredible! We're so happy you liked it so much!
Nick says
I made this and brought it to the in-laws. Everyone thought it was real meat. They had zero idea until they knew I brought it because I don't eat meat. And this was absolutely delicious!
Jess @ IDTLC Support says
We love stories like that! Enjoyable for everyone!
Platter0113 says
Do you think this would work in a taco soup?
Jess @ IDTLC Support says
Yes, absolutely! It works great in this Lasagna Soup too!
Beata says
Non-vegan here - and I like these better than any meat tacos! Been making these for several years and I am sure I left a praise for these crumbles before, but just wanted to come back to say that we still love these! Matter of fact, at some point, I made tacos from ground beef and thought my tacos were just weird LOL. Back to these for eternity!
At this point, I really do not come back to this recipe, but just wing it with whatever spice proportions I feel like on any given day, and serve with whatever accompaniments happen to be in the house, but we do love to add homemade guacamole and a few pickled japalenos on top.
Bottom line, this is really one of those life changing recipes, and I cannot thank you enough for coming up with these crumbles!
C Perry says
Was skeptical but turned out great. Shared with someone who doesn't normally like tofu and they claimed it was life changing! I piled in homemade flour tortilla shells and topped with homemade roasted corn salsa. It was divine and exceeded my expectations. Will be trying the cheeseburger Helper next.
Michelle says
Nice texture and i honestly could not tell the difference from meat at all. Thanks for the healthy alternative!
Jess @ IDTLC Support says
We're glad you enjoyed it!
Lindsay says
Love these tofu taco crumbles! One of my regular recipes I’ve been making for a few years.
Katy says
Just made this for the first time with your seasoning mix, super skeptically because I love me some legumes for tacos.... I've been vegetarian for years but I'm trying to go low carb for a bit to drop a few stubborn just turned 30 pounds- doing both is pretty tricky without recipes like this that make Tofu do distinctly non-asian-tofu duty, as beans and cereals/bread are a strict no-no.
I froze my Tofu for an hour ahead of time which helps give it a springier, crumbly, meaty kind of texture, I've done it before for chili so I thought I'd do it here, too- but honestly I could have skipped it, the baking process seems to do the same thing. Mine didn't have to cook for nearly as long to get the texture and dry up, and didn't shrink up as much- so it might be useful for trying to stretch the recipe.
The taco seasoning was good but I added a generous scoop of sambal for extra kick/umami, we like everything extra spicy around here. But great technique with dehydrating and rehydrating it, I'll be making MANY taco lettuce wraps trying to stay low carb, high protein and vegetarian.
Jess @ IDTLC Support says
Thanks for sharing your experience! We're so glad you liked it!
Blair says
These crumbles were FANTASTIC! They almost didn't make it into a tortilla...I kept eating it straight from the pan! I omitted the cayenne and used 3/4 c of my homemade salsa. Definitely will be on my weekly rotation. Thank you for another great recipe!
Jess @ IDTLC Support says
Hahaha so good!
Patricia Alves says
Planning on making this to serve to friends on Friday night!
What would be the best way to prep ahead (during the day) to avoid having to be indoors in the kitchen while guests are on the patio?
Thank you!
Jess @ IDTLC Support says
Fun! You can bake the crumbles ahead of time, and then simply reheat with salsa before serving.
Cara says
I loved this the first time I made it, but my family thought it was too bland (they’re not tofu fans, but I’m trying to convert them). I made it a second time, doubling the onion and garlic powders, 1.5x’ing everything else, and adding an estimated scant tsp of apple cider vinegar. I also added a little salt because the only soy sauce I had was low-sodium. Served it tonight in taco bowls and the family’s crazy about it! Rating 5 stars because I thought it was great both ways. Thanks for the amazing recipe!
Tayler says
This is INCREDIBLE. So tickled to finally have found a taco meat recipe without using all the store meat alternatives. This is healthier and tasted much better. So happy, and I’ll be making it again and again. Thank you so much, Sam!
Diana says
I was a bit skeptical about making these because I love using lentils as a base for tacos, however I had leftover tofu I wanted to make use of.
I AM SO GLAD I DID! these tacos came out amazing! The flavor.. .the texture... it was so so good. I topped it with lettuce, tomatoes, kite hill sour cream, and pickled red onions. Great recipe.
Jess @ IDTLC Support says
Fantastic!
Nancy Wooten says
Another great taco recipe is using tempeh and do the same thing as the tofu. You can cook in a skillet instead of oven. Cut in small crumbles.
Jess @ IDTLC Support says
Great idea!
Sage says
These turned out so delicious! My family recently moved into a new house, and things have been so hectic. We finally got most of our stuff moved in and our carpet cleaners came, so I thought it was about time I made a homecooked meal. These were so easy to make and tasted delicious! Thank you so much for sharing!
Jess @ IDTLC Support says
Thanks for sharing your experience! We're so happy you enjoyed them and enjoy your new home!
Chris says
Finally made this - it tasted great! I added beans, corn, spinach, brown rice and made a bowl out of it.
Jess @ IDTLC Support says
That sounds excellent!
Bonnie says
Excellent recipe! Used to us stir fry peppers and onion for “tacos” but it was more like fajitas. This recipe, really provided the taco experience!
Jess @ IDTLC Support says
That sounds delicious!
Michele Bock says
Yum! I accidentally added garlic chili sauce to dry ingredients and baked it and it wasn’t crunchy but it was so good and my husband loved it even though he had been putting me off from making the recipe. We had it on a protein mission wrap, with some cabbage, sliced cherry tomatoes, Mexican sour cream and cheese blend. Yum!
Jess @ IDTLC Support says
That sounds great!
Lisa says
Hi Sam! Thanks for this recipe, I love it and make it constantly.
Kyla says
I was skeptical about this recipe, I usually don't enjoy eating tofu, but my partner does, so I tried it and we both loved it! the texture and taste are both great! never thought I would look forward to making a tofu recipe so much. pretty sure my parents who hate tofu would even be fooled by this one