Vegan Tacos with Tofu
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These Vegan Tacos are made with tofu taco “meat” that is baked to chewy, flavorful perfection! Easy to make and perfect for a quick, budget-friendly meal.
Your house is going to smell amazing while you make these vegan tacos! The tofu is crumbled and mixed with a flavorful sauce, then baked. And it smells SO GOOD while it bakes.
Tofu tacos have become my go-to vegan taco recipe lately because (1) they taste incredible and (2) they are super simple to make. There’s only about 15 minutes of hands on time, and that includes preparing any optional taco fillings like chopping lettuce, cilantro, onions and even making Vegan Sour Cream. I have a few other vegan taco recipes on my site: Jackfruit Carnitas tacos and the amazing Cauliflower Tacos. Also totally worth making on a regular basis if you haven’t already!
How to make vegan tacos with tofu:
You are going to love how easy these tacos are to make! (SEE RECIPE CARD BELOW FOR FULL INGREDIENTS AND INSTRUCTIONS)
First, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. In a large bowl, mix all the sauce ingredients -olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. It will be like a paste.
Next, crumble the tofu into the bowl with the paste, then mix well. Spread it evenly on the prepared baking sheet, and bake for 15 minutes. Give it a little stir, and bake for an additional 15-20 minutes, until the tofu is crispy in places and chewy.
That’s it! Remove from the oven and serve immediately.
What to put in vegan tacos:
You can put the tofu taco “meat” in corn or flour tortillas (even crunchy if you want).
Vegan Taco topping ideas:
- Salsa (Restaurant Style Salsa is the best!)
- Shredded lettuce
- Chopped onion
- Diced tomatoes
- Cilantro
- Diced avocado
- Non-dairy cheese shreds
- Vegan Sour Cream
Can the tacos be made gluten free? As long as you use corn tortillas, and gluten free tamari instead of soy sauce, these tacos are gluten free.
Can they be made without oil? Yes! There is only 1 tablespoon of olive oil called for in the sauce, and while it does help the tofu get a bit crispy and chewier, they will still turn out well without it.
How long will the tofu taco meat keep? It will keep in a covered container for 3-4 days in the refrigerator. I haven’t tried freezing it, and I don’t think it would work.
Want more vegan mexican recipes?
- Easy Chipotle Sofritas
- The Best Vegan Enchiladas
- Sheet Pan Cauliflower Fajitas
- Ultimate Fully Loaded Vegan Nachos
- Cheesy Vegan Quesadillas
- Vegan Burritos
This post contains affiliate links. Read my full disclosure here.
Vegan Tacos with Tofu
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
- 14-16 ounce extra-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.
- For oil free, simply omit the tablespoon of olive oil.
- Calories are for 1/4th of the tofu taco "meat" only. Calories will vary based on your tortillas and toppings.
Nutrition
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29 Comments on “Vegan Tacos with Tofu”
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!