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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Richard says
Vraiment, vraiment très bon !!!!!
Jess @ It Doesn't Taste Like Chicken says
Merci and Thank you! We're glad you enjoyed!
Syl says
Great recipe only thing I did differently was add more spices because the spices did not coat all of the tofu. I had to bake for 40 minutes probably due to not having extra firm tofu, no biggy. I added a little Taco Bell sauce instead of salsa. Topped off with violife shredded cheese, cabbage, guacamole and salsa. This is definitely a keeper, thank you for sharing.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience!
Patricia Holmes says
Hi. Can I make the crumbles. Then add the salsa later after being in the fridge for a few hours. Thanks.
Jess @ It Doesn't Taste Like Chicken says
Yes, that should work just fine! Reheat as desired.
Diane Matthewman says
I was surprised that these were as good as they are! Absolutely delicious! Much better than beef!
Jess @ It Doesn't Taste Like Chicken says
We agree! Thanks for giving them a whirl!
Robin Willson says
Oh my gosh these are fabulous - made them with the taco recipe. We had been on Atkins/Keto for about 40 years and are just trying the plant based diet. This is the first time that we tried tofu at all - and we're so glad that we did! You're such a blessing!! Thank you!!
Jennifer says
Even my super picky kids love this tofu recipe. It’s in heavy rotation at my house. Sam is fantastic I’m so glad to have found her. All of her cookbooks are simple and easy to follow. I can’t get enough
Leila says
Tofu crispy crumble is magic. Salty, chewing, crispy. Makes chilli bows, salads, tacos of course!!
sunshine says
this is always my go to recipe but i don’t have any salsa on hand has anyone made this without the salsa or is there like a substitute i could use i have some taco sauce would that work?
Jess @ It Doesn't Taste Like Chicken says
I make this often without salsa and it's still incredible! Taco sauce would be a great idea too!
Margaret Knowles says
It's really hot. Can this be done in the air fryer?
Jess @ It Doesn't Taste Like Chicken says
Yes it should work well in the air fryer!
Sarah says
I thought I'd tried every tofu crumble technique, but this one is now my go-to. I was blown away. I love that you don't need to pre-freeze or press/drain the tofu, since the baking adequately draws out the moisture. And it's super versatile - I've switched up the spices and salsas. My MIL is venturing into tofu and asked for a recipe reco - I gave her this one! 🙂
Jess @ It Doesn't Taste Like Chicken says
Yes, yes, yes! That's wonderful and we're so glad you love the versatility of this recipe!
Julie says
So good, thank you! We’ve been on the lookout for vegetarian recipes (that don’t include chickpeas and satisfy the meat-eaters). This fits the bill. We had half with the salsa and half without, and cheated with a packet of taco mix. Yum!
Jess @ It Doesn't Taste Like Chicken says
So glad to hear it!
Warren says
Had it in fajitas, really tasty, 5 Stars ☺️
Sam Turnbull says
So happy you loved it Warren 🙂
Mindy says
This is so easy to prepare (even easier the time I used a packet of taco seasoning) and is a perfect filler for Tacos or chalupas. Next week I will try this without mixing in the salsa because I enjoy a chewy filling and I want to use the leftovers for taco salad.
Thank you for this wonderful addition to Taco Tuesdays.
Sam Turnbull says
You're most welcome Mindy!
KC says
Back for seconds it was so good! Used in some air fryer tacos that were to die for. Winner, winner - it's not a chicken dinner!
Jess @ IDTLC Support says
Hahaha! Wonderful!
Camille says
Sounds delish! Any ideas for what to add to the tofu to rehydrate it instead of salsa?
Jess @ IDTLC Support says
You could rehydrate in some veggie broth.
Glenda says
There’s none left - need I say more! Will be making again for sure!! 10 outta 10!
Jess @ IDTLC Support says
Hahaha! Wonderful!
Dana says
So delish! I eat this as a snack (without the salsa), sprinkled on top of minestrone soup, in tacos, in salads, etc. Easy to make and fun to vary the spices occasionally.
Jess @ IDTLC Support says
We love this! Endless ways to enjoy and play with spices.
JT says
Made exactly as directed and was so delicious that much of it didn’t even make it to the dinner table.
Elsa says
I'm used to non-meat proteins; my husband is not. And he loved this!! 10/10 🙂
Jess @ IDTLC Support says
Yay! That's a win!
Rebecca says
Made it now 3 times for my high school daughter! She loves it, I love it! We’ve done tacos, salads and nachos with it so far. I’m moving on to the soups and other recipes next! She’s pescatarian going on 2 years now and so it’s been a challenge finding varieties of protein. Tofu was always on my mind but didn’t know ways to prepare at home so this was my first exploration! Thanks so much!
Jess @ IDTLC Support says
This is fantastic! We LOVE to hear from people who are exploring tofu and all the magical ways it can be used!