This bold vegan tofu taco recipe is the perfect plant-based alternative for taco night, burrito bowls, or taco salad. As the tofu bakes, you’ll make a quick easy roasted salsa that ties everything together — an easy dinner bursting with flavor!
As a lifelong taco lover, Taco Tuesdays (or any day really) are serious business in our house. I’m not picky — rice and bean tacos, mushroom, poblano, or just about any Mexican-inspired fillings. But these vegan tofu taco crumbles are our go-to.
Growing up, taco night meant ground beef tacos with Ortega taco sauce, an ice-cold soda, and Friday nights watching Dukes of Hazzard. These tofu taco crumbles bring back a nostalgic vibe, but with a plant-based twist that’s lighter, bolder, and so satisfying.
Whether you’re stuffing them in a soft flour tortilla or crunchy taco shells, layering them into burritos, taco salads, or tostadas, these crumbles are packed with flavor and work great,  even for tofu skeptics!
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Why this recipe works
These tofu crumbles make the perfect plant-based meat substitute for taco night, bringing all the bold, nostalgic flavors you love.
- Flavorful: A balanced seasoning mix creates bold-flavored tofu crumbles.
- Quick and Foolproof: This easy recipe is designed for busy weeknights. Bake the tofu while you prepare the roasted salsa.
- Versatile: Perfect for plant-based tacos, nachos, burrito bowls, tostadas, or even walking tacos!
- Meal Prep-Friendly: Make a batch ahead of time. Cook once for tacos, wraps, or salads throughout the week.
- Plant-Based: All the comfort of taco night with a lighter, plant-based spin.
In the kitchen tips
- Choosing the Right Tomatoes: Use Roma tomatoes for a thicker salsa or vine-ripened tomatoes for a juicier, brighter flavor. For extra sweetness, mix in a few cherry tomatoes.
- How to Crumble Tofu: Aim for small, uneven pieces, roughly the size of ground meat. This creates the perfect texture for tacos.
- Roasting Salsa Ingredients: Remove each ingredient as it’s ready — garlic should be golden and fragrant, tomatoes softened with wrinkled skins, onion lightly charred, and jalapeño charred but still firm.
- Prevent Burning: When increasing the oven temperature to crisp the tofu, watch closely in the last 10 minutes to avoid burning.
- Blending the Salsa: For a chunkier salsa, pulse briefly on low. For a smooth texture, blend on high.
- Prevent Burning Garlic: When sautéing garlic, remove it as soon as it turns golden and fragrant to avoid burning.
How to make vegan tofu taco crumbles
Crumble the tofu into uneven pieces and mix seasoning paste until evenly coated.
Spread tofu in a single layer on a baking sheet for even cooking.
Sauté garlic until golden, remove, then transfer to blender.
Char vegetables until softened; peel tomato skins if desired and blend with garlic.
Blend charred vegetables and sautéed garlic on medium-high, until smooth.
Combine salsa and tofu crumbles. Serve and enjoy!
How to store leftover taco filling
- Refrigerator: Store tofu crumbles in an airtight container for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.
- Freezer: Freeze cooled crumbles in a freezer-safe container for up to 2 months. For best results, spread crumbles on a baking sheet to pre-freeze before transferring to the container.
- Reheating: Reheat leftover tofu taco filling directly from frozen in a skillet over medium heat or in a 350°F oven. Adding a small splash of oil helps restore crispness.
Store leftover tofu taco crumbles in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.
No problem! Use any heavy-bottomed skillet to roast the salsa ingredients. The thick base helps distribute heat evenly, so the vegetables char and soften.
If the tofu crumbles feel too soft, increase the oven temperature to 400°F for the last 10 minutes or broil them for a minute or two, keeping a close eye to avoid burning.
Serve with sides like Mexican rice, black beans, horchata, or a fresh side salad.
Pair with fresh guacamole, pico de gallo, Mexican queso salsa, shredded lettuce, vegan sour cream, pickled onions, or crispy tortilla strips for extra crunch.
Yes! If you’re short on time, a good-quality store-bought salsa will work. However, the roasted salsa adds an extra layer of smoky flavor that’s so worth the effort.
Yes! Spread the tofu crumbles across two baking sheets for even cooking and rotate the sheets halfway through baking.
📖 Recipe
Bold Vegan Tofu Taco Crumbles
Equipment
- Parchment paper or silicone mat
- Wooden cuting board
Ingredients
- 1 block extra firm tofu, 16 oz
- 1 tablespoon chili powder
- 1.5 teaspoon ground cumin
- 1.5 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- â…› teaspoon cayenne pepper
- 1 tablespoon nutritional yeast
- ½ teaspoon sea salt
- 10 turns black pepper
- 1 tablespoon olive oil
- 2 tablespoon tomato paste
- 2 tablespoon tamari, OR soy sauce
- 1 teaspoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon water, OR vegetable broth
- ¾ cup roasted salsa, recipe below, added after baking
Roasted Salsa
- 3 roma tomatoes, halved (or vine-ripened for more juiciness)
- 1 medium onion, quartered or cut into fifths
- 4 garlic cloves, peeled
- 1 jalapeño, sliced membrane removed for less spice (optional)
- 1 teaspoon salt, OR to taste
- 2 teaspoon oil, divided
Instructions
- Preheat the oven: Preheat to 375°F. Line a baking sheet with parchment paper or a silicone mat.
- Prepare the tofu: Rinse tofu under cold water and pat dry with paper towels or a kitchen towel to remove excess water. No pressing is needed — baking will take care of it.
- Make the seasoning paste: In a large mixing bowl, whisk together the spices, nutritional yeast, and salt. Add olive oil, maple syrup, tomato paste, tamari, vinegar, and water. Stir into a thick paste.
- Crumble and coat the tofu: Crumble tofu into small, uneven pieces directly into the bowl. Toss with a spatula or your hands until every piece is coated.
- Bake the tofu: Spread tofu in a single layer on the baking sheet. Bake for 30–35 minutes, stirring halfway for even crisping and to prevent burning, particularly on the edges. For extra crispness, bake at 400°F for the last 10 minutes. Look for golden-brown edges. Adjust time if needed.
- While the tofu bakes, prepare the salsa.
- Make salsa: Heat 1 teaspoon oil in a heavy-bottomed skillet (I like cast iron) over medium heat. Sauté garlic until golden (1–2 minutes), then transfer to a blender.
- Add remaining oil to the skillet and roast tomatoes, onion, and jalapeño. Turn occasionally until softened and charred (10–15 minutes), removing each vegetable as it’s ready.
- Transfer the roasted vegetables to a plate or bowl to cool slightly. Once cool enough to handle, peel off the tomato skins and transfer everything to a blender. Blend with the salt until chunky or smooth (your preference). Reserve ¾ cup for the tofu and save the rest for topping.
- Combine tofu and salsa: Add ¾ cup salsa to the baked tofu crumbles. Adjust seasoning with a pinch of salt or more salsa if needed.
- Serve: Build tacos or taco salads with tofu crumbles, corn tortilla chips, and your favorite taco toppings like shredded lettuce, vegan cheese, diced red onion, avocado, or vegan sour cream.
Notes
- Salsa yield: Expect 1–1¼ cups of salsa, depending on the size and juiciness of tomatoes. After reserving ¾ cup for tofu, you’ll likely have ~¼ to ½ cup leftover for toppings.
- Tofu crumble yield: Makes ~2 cups of tofu alone, ~3 cups with salsa combined.
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