Crumbled Tofu Tacos
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Create crispy, flavorful Crumbled Tofu Tacos using this easy recipe! The key to getting crispy tofu crumbles is to cook them on the stove, then broil them in the oven. I’ll show you just how easy it is to make these delicious vegan tacos in only 30 minutes for a tasty Mexican meal!
It took this crispy, crumbled tofu taco filling to make me a tofu convert. If you’ve ever been turned off by the texture of tofu, then you have to try this recipe! As someone who is very big on the texture of her food, I can tell you that these tofu tacos are filled with flavorful, crispy tofu crumbles that will also make you a convert!
The key to getting crispy tofu starts with purchasing extra firm tofu. Next, the tofu is crumbled and cooked on the stove, then cooked in the oven under the broiler, two times. This time under the broiler is what really crisps up the tofu and gives it the great texture that you’ll come to love!
It only takes 30 minutes to make these tofu tacos, and you’ll love the vegan chipotle sauce that’s drizzled on top. It’s a game changer!
Ingredients
- Extra firm tofu – I highly recommend only using tofu that is labeled extra-firm. Any less firm and you will not reach the desired consistency of the taco crumbles.
- Garlic – I recommend fresh minced cloves for the best flavor.
- Ground cumin, salt and pepper – to season the tofu crumbles.
- Mexican oregano – while there is a difference between Mexican oregano and traditional oregano, you can use them interchangeably in this recipe if you don’t have Mexican oregano on hand. Mexican oregano is a bit stronger in flavor, but their shared peppery flavor, means that you can use either one and end up with similar flavors.
- Chipotle chilies in adobo sauce – you can find these in a can on the hispanic aisle of the grocery store. I always keep at least 2 or 3 cans of these chilies in my pantry at all times. They’re smoky, spicy and add so much flavor to any dish you add them to. For this recipe, we’ll use 2-3 chilies from the can and 2 tablespoons of the adobo sauce, which is the thick liquid in the can.
- Olive oil – or another vegetable oil, like canola oil or avocado oil.
- Onion – I recommend a yellow onion for it’s nice, neutral flavor. It’s my preferred onion for cooking, but you can also use red onion, if that’s what you have in your kitchen.
- Salsa – feel free to use any traditional red salsa. I do not recommend using a green salsa, or flavored salsa for this recipe. I used a medium salsa, which combined with the chipotle peppers gave the tofu crumbles a slight kick of spice. If you’d like less spice, I recommend using a mild salsa. For more spice, I’d recommend a hot salsa.
- Corn tortillas – for serving the tacos.
Instructions
I’ve included step by step photos below to make this recipe for tofu tacos easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare and season the tofu crumbles. Drain a block of extra-firm tofu from the liquid it comes packaged with, then use a couple of paper towels to gently squeeze any more liquid out of the tofu. Use your hands, or a potato masher, to crumble the tofu. Just make sure you don’t completely mash the tofu, as you still want it to have some texture to it. Add the crumbled tofu to a large bowl with minced garlic, cumin, salt, pepper, oregano, chopped chipotle peppers, and adobo sauce. Toss the tofu in the seasoning.
- Cook the tofu on the stove. Heat oil in a large oven-safe skillet on the stove over medium-high heat. Once the oil is hot, add diced onions and cook for 3-4 minutes. Add the seasoned tofu crumbles and cook for 6 minutes. Pour the salsa into the skillet, toss to combine everything, and cook for an additional 1-2 minutes. Spread the tofu crumbles in an even layer in the bottom of the skillet.
- Broil the tofu taco crumbles in the oven. Place a rack in the upper third of your oven and turn the broiler to high. Place the skillet of crumbled tofu in the oven under the broiler for 4 minutes. Remove it from the oven, stir the tofu crumbles and place the skillet back in the oven for another 4 minutes.
- Assemble the tacos. Wrap the tortillas in damp paper towels and microwave them for 30 seconds. Add tofu crumbles to each tortilla, then add the toppings of your choice to each taco.
Optional toppings
My favorite taco toppings for these tofu tacos are:
- Fresh chopped cilantro
- Sliced avocado
- Vegan chipotle sauce – this sauce is made with a base of cashews, and the taste is so delicious! After you soak the cashews, it’s easy to make in 5 minutes and you can keep it in the fridge for up to 2 weeks, so you can definitely make it ahead of time and have it ready to top these tacos!
Here are some other topping ideas for these tacos.
- Pickled onions
- Sliced jalapenos
- Shredded lettuce
- Diced tomatoes
- Black beans (drained and rinsed from a can)
- Black bean corn salsa
- Pico de gallo
- Guacamole
- Hot sauce or salsa macha
- Vegan sour cream
- Chili lime sauce (if you’re not vegan)
- Crumbled cotija cheese (if you’re not vegan)
Recipe notes
- If you’d like your tofu extra crispy, add 4 minutes to the total cook time under the broiler. Using this method, the tofu crumbles will cook for 6 minutes, stir and cook for an extra 6 minutes.
- If you don’t have a skillet that can go under the broiler in the oven, you can transfer the tofu mixture to a rimmed baking sheet to cook it under the broiler. I recommend lining the baking sheet with parchment paper or foil for easier clean-up.
- You can make the tofu taco crumbles ahead of time if you’d like to meal-prep this recipe. Simply store the tofu crumbles in an airtight container in the refrigerator for up to a week. To reheat the tofu crumbles, add them to a hot skillet on the stove and cook for 3-5 minutes to crisp them back up before adding them to tacos.
- This recipe has a medium spice level. If you want to make spicy tofu tacos, add more chipotle peppers and use hot salsa. To make it less spicy, only use 1 chipotle pepper and use mild salsa.
- This recipe for tofu tacos is gluten-free. Always check the label on the salsa you purchase to make sure it’s gluten-free.
- You can also use the seasoned tofu taco meat to make burrito bowls. Serve the tofu crumbles in the bowl with cilantro lime rice, Mexican black beans, avocado, and your other favorite toppings, to make a delicious vegan burrito bowl.
More vegetarian taco recipes
Fill up your calendar with each of these vegetarian taco recipes to make Taco Tuesday a weekly tradition!
Crumbled Tofu Tacos
Create crispy, flavorful Crumbled Tofu Tacos using this easy recipe! The key to getting crispy tofu crumbles is to cook them on the stove, then broil them in the oven. I'll show you just how easy it is to make these delicious vegan tacos in only 30 minutes for a tasty Mexican meal!
Ingredients
Tofu Taco Crumbles
- 14 ounces extra firm tofu
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon dried oregano, Mexican oregano, if available
- ½ teaspoon salt
- 2 chipotle chilies in adobo sauce, chopped
- 2 tablespoons adobo sauce, from the can of chipotle chilies
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- ½ cup medium red salsa
For The Tacos
- 12 corn tortillas
- ¼ cup fresh cilantro leaves
- 1 avocado, thinly sliced
- ¼ cup vegan chipotle sauce, optional – click link for the recipe
Instructions
Prepare the Tofu Taco Crumbles
- Drain a block of extra-firm tofu from the liquid it comes packaged with, then use a couple of paper towels to gently squeeze any more liquid out of the tofu.
- Use your hands, or a potato masher, to crumble the tofu. Just make sure you don’t completely mash the tofu, as you still want it to have some texture to it.
- Add the crumbled tofu to a large mixing bowl with the minced garlic, cumin, black pepper, oregano, salt, chopped chipotle chilies and adobo sauce. Toss until it’s coated in the spices.
- Place a rack in the upper third of your oven and turn the broiler to high.
- Heat the olive oil in a large, oven-safe skillet on the stove over medium high heat. Add the onion and saute for 3-4 minutes.
- Add the seasoned tofu crumbles and cook for 6 minutes. Add the salsa and cook for 1-2 minutes.
- Spread the tofu crumbles evenly in the bottom of the skillet and place the skillet in the oven under the broiler for 4 minutes.
- Remove from the oven, stir the tofu crumbles and place back in the oven for 4 minutes.
Assemble the tacos
- Wrap the tortillas in damp paper towels and microwave for 30 seconds.
- Fill each tortilla with the tofu crumbles, then add the toppings of your choice.
Notes
- If you’d like your tofu extra crispy, add 4 minutes to the total cook time under the broiler. Using this method, the tofu crumbles will cook for 6 minutes, stir and cook for an extra 6 minutes.
- If you don’t have a skillet that can go under the broiler in the oven, you can transfer the tofu mixture to a rimmed baking sheet to cook it under the broiler. I recommend lining the baking sheet with parchment paper or foil for easier clean-up.
- You can make the tofu taco crumbles ahead of time if you’d like to meal-prep this recipe. Simply store the tofu crumbles in an airtight container in the refrigerator for up to a week. To reheat the tofu crumbles, add them to a hot skillet on the stove and cook for 3-5 minutes to crisp them back up before adding them to tacos.
- This recipe has a medium spice level. If you want to make spicy tofu tacos, add more chipotle peppers and use hot salsa. To make it less spicy, only use 1 chipotle pepper and use mild salsa.
Nutrition Facts
Calories 158kcal (8%)Carbohydrates 18g (6%)Protein 5g (10%)Fat 8g (12%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 4gSodium 758mg (32%)Potassium 259mg (7%)Fiber 4g (16%)Sugar 2g (2%)Vitamin A 133mg (3%)Vitamin C 4mg (5%)Calcium 51mg (5%)Iron 1mg (6%)
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