Tofu Tacos
This post may contain affiliate links. Read my full disclosure here.
Meaty Tofu Tacos are easy to make using crispy baked tofu, flavorful Mexican seasonings, and lots of toppings. No marinating or pressing the tofu required!
Ready to get dinner on the table fast? Then try these Tofu Tacos! Made with a chewy and flavorful baked tofu “meat”, this Mexican-inspired vegan taco filling pairs well with all of your favorite toppings, is a perfect fit for nachos, and is delicious inside of burritos.
The tofu “meat” in this recipe is a play on the seasoned ground beef you find in classic hardshell tacos. Crumbled extra firm tofu is seasoned in a smoky chili paste and then baked to give you a chewy and tender meat substitute that is so deeply flavored. All you need are a handful of budget-friendly ingredients and seasonings, and just 15 minutes to get it going!
Just like my walnut and cauliflower taco meat and sofritas, the base of these tofu tacos is meaty, smoky, and delicious. Stuff the taco filling into tortillas, layer with avocado, vegan sour cream, and lettuce, then dig in!
How to make tofu tacos
Mix the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika, and chili powder together in a bowl. Crumble the tofu over top and stir it into the paste.
Spread the tofu mixture over a parchment-lined baking sheet.
Bake in the oven for 15 minutes, stir, then bake for another 15 minutes. The tofu should be golden, crispy, and chewy when it’s done.
Serve the hot taco tofu meat in tortillas with your favorite taco toppings and rice and beans on the side.
Air fryer instructions
Making tofu taco meat in the air fryer should speed up the process a bit and help it crisp up. To do so, place the tofu mixture in an even layer in the air fryer basket (working in batches if you need to). Cook at 350ºF for 20 to 30 minutes, shaking the basket every so often.
Tofu taco toppings
Layer the tofu crumbles into corn or flour tortillas with all of your favorite toppings! Here are some ideas to get you started:
- Salsa (Restaurant Style Salsa is the best!)
- Shredded lettuce
- Chopped onion
- Diced tomatoes
- Guacamole
- Cilantro
- Diced avocado
- Shredded vegan cheese
- Vegan sour cream
More ways to use tofu taco meat
On nachos with cheese sauce, mixed into vegan queso, in enchiladas or quesadillas, as a base in all of your favorite vegan taco recipes, in a vegan breakfast hash, stuffed into sweet potatoes, in a grain bowl or burrito bowl, and so much more!
Variations
- Gluten free – As long as you use corn tortillas and gluten free tamari instead of soy sauce, these tacos are gluten free.
- Spicy tacos – Stir a pinch of cayenne or your favorite hot sauce into the paste to add a bit of heat to the tofu “meat”.
- Oil free – The 1 tablespoon of olive oil in this recipe does help the tofu get a bit crispy and chewier, but you can leave it out if you want.
- Add-ins – Feel free to stir cooked black beans, pinto beans, corn, or lentils into the tofu crumbles after baking.
Frequently asked questions
- Do I have to press the tofu first? It isn’t necessary for this recipe. Just crumble the unpressed tofu right into the bowl with the paste and you’re good to go!
- Why is my tofu not crispy? Make sure to only stir the tofu once as it’s baking so it has a chance to get nice and crispy in some spots. If you want it even crispier, use the air fryer method or turn the heat up to 375ºF.
- How long does it last? The taco “meat” will keep in a covered container for 3 to 4 days in the refrigerator. I don’t recommend freezing it.
Looking for more vegan Mexican-inspired recipes?
Tofu Tacos
Ingredients
Tofu Taco "Meat"
- 1 tablespoon olive oil
- 2 tablespoons low sodium soy sauce, (tamari for gluten free)
- 2 tablespoons tomato paste
- 1 tablespoon pure maple syrup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 14 ounce block firm tofu, patted dry
Taco assembling
- 8-10 small corn or flour tortillas
- Optional: Vegan Sour Cream
- Optional: salsa, diced avocado, diced tomatoes, non-dairy cheese shreds, shredded lettuce, cilantro
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined with the paste.
- Spread the tofu mixture evenly in the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes, until the tofu is golden, crispy in places and chewy.
- Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.
Notes
- I usually double the recipe for my family of 5. If you double the recipe, the tofu will take longer to cook, more like 40-45 minutes.
- Tofu taco “meat” will stay good in the refrigerator for 3-4 days. I don’t recommend freezing it.
- For gluten free, use tamari instead of soy sauce and corn tortillas.
- Calories are for 1/4th of the tofu taco “meat” only. Calories will vary based on your tortillas and toppings.
Nutrition
This recipe was originally posted in September 2019 and has been updated with improved photos and helpful information.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here
35 Comments on “Tofu Tacos”
This was so delicious! Also made the Vegan Queso Blanco for the first time to top them off and that recipe blew my mind (and mouth) as well. The combo was amazing. Going to make a little brown rice tomorrow and use the leftovers for a vegan burrito bowl. Thanks for making being vegan such a wonderful experience, Nora!
Hi Trudy. Thank you for your kind and heartfelt words. I am so thrilled that you are loving my recipes and they make eating fun for you! Cooking and eating good food is one of life’s gifts! I appreciate you taking your time to share your wonderful review and comments!
So yummy! I made this twice— and added nutritional yeast to the tofu mixture the next time and it was even more tasty!
Nora, you never let me down. I’ve been trying your recipes for years and all of them have been incredible. This tofu taco meat is so addictingly good. Made tacos then made nachos using your cheddar cheese recipe. Keep up the good work!
Hello, and thank you for being with me and using my recipes these years! That means a lot to me! I’m glad you love the tacos. Thank you for sharing your comments, and happy cooking!
This hit the spot! And it was so easy to assemble. Thank you!
Did you press the tofu before crumbling? I only have Firm tofu at the moment and wonder if it’ll do that job to press before bake?
No, there is really no need as the excess water will bake off in the oven. I use firm sometimes and it works well.
Delicious! First time making tofu. Thanks
You’re welcome!!
Thank you so much for the vegan tacos with tofu recipe! My guy loved it so much and he eats a lot of vegan and vegetarian dishes. He had never had tacos like this.
I am looking forward to exploring more of your recipes.
That’s so great to hear!
Oh! So 1/4 cup of the tofu taco mixture is 232 calories!?
No, not 1/4 cup, 1/4th of the entire tofu mixture. Hope that helps!
Does the tofu need to be pressed?
No, not for this recipe.
Another great recipe! My vegan husband isn’t a big fan of tofu but he loved this so much he had seconds!
That’s so great!
I was literally in heaven eating this. I made a half batch and inhaled it all. I broiled the tofu taco meat for a few minutes at the end to get it extra crispy. I cannot emphasize how satisfying the texture and flavor was. Will definitely be making this again IMMEDIATELY!
That’s so great!
I was wondering if you could use an air fryer to cook this mixture. Ideas on how to do that. I love your recipes! Thank you!
Thank you! I haven’t tried it, but it might work! I would just cook it at 350 degrees for 20-30, shaking every so often.
I was planning on making them again for taco night because it is the best recipe ever!! I forgot to get tomato paste. Can I sub anything else for it?
Oh sure! You could sub ketchup or tomato sauce if you have it.
MMM incredible! I used the tofu meat as a pantry clearing brunch with rice, frozen corn, and a cheeze sauce. You were right: the place smelled AMAZING. I kept the crumbles fairly large for softness, but I think if I were to actually make them into wraps, I’d crumbles nice and small for texture. Thank you!
You’re welcome!
Wow. Just wow. Total tofu game changer. This was absolutely delicious! Made this last night for the first time and it won’t be the last. The bit of leftovers were eaten for lunch today in a bowl with brown rice, lime wedges, cherry tomatoes and a dollop of salsa…just as good the next day.
I’m so glad you loved it! I also love this one.
What kind of side dish would go well with these tacos? Any ideas?
Rice and beans are a good choice. Maybe this Instant Pot Spanish Rice (can also be made without an IP) and Refried Beans?
Did you press the tofu before using it here?
No, I just patted it dry with a towel. It will dry out in the oven so there really is no need.
This is just what our Taco Tuesday’s we’re missing!! So simple and amazingly delicious.
Hi Nora
I’ve been enjoying your recipes. The blueberry muffins were delicious!
In regard to tofu, do you recommend freezing or boiling it Brito to baking or frying? I’ve been told & read that it helps to make it crispy.
Thanks
I’m so happy you have been enjoying the recipes! I don’t freeze it or boil it first, there really is no need in this recipe. But you certainly could and it wouldn’t hurt anything! Thank you!