These Tofu Tacos are the perfect, nutritious and delicious plant-based dinner. They’re quick, easy, and packed with so much flavor, they’ll convert even the biggest tofu skeptics!
Why you’ll love it
- Easy. If you’ve never worked with tofu before, this is a great place to start, because you don’t need a tofu press…we just pat the tofu with a paper towel.
- Delicious and Nutritious. This is a great introduction into tofu, because it really takes on the flavor of the taco seasonings…and who doesn’t love that! Bonus: tofu is packed with plant-based protein!
- Versatile. Throw the tofu taco meat into a tortilla, over a bed of lettuce, or on top of chips with cashew queso for plant-based nachos!
Ingredients
- Oil – any neutral flavored oil will do, such as avocado oil or canola oil. I use avocado oil, because it has a mild flavor, high smoke point, and I always have it on hand.
- Soy Sauce – use coconut aminos or tamari to keep this recipe gluten-free.
- Taco Sauce – use mild, medium, or hot depending on your preferred spice level. Any store-bought variety will do.
- Lime Juice – fresh or bottled lime juice works. Lemon juice may also be used if that’s all you have on hand.
- Chipotles in Adobo Sauce – adds a smoky, subtly spicy flavor. If you’re sensitive to heat, feel free to halve. I don’t recommend omitting, because you’ll lose out on depth of flavor.
- Taco Seasoning – use 1 (1.25 oz) packet taco seasoning to keep things easy, or make homemade!
- Tofu – comes in silken, firm, extra-firm, etc. You’ll want 1 (16 oz) package extra-firm tofu, because you’ll tear the tofu into bite sized pieces and you’ll want it to keep its shape. Anything softer than extra-firm will likely fall apart too much in the oven.
How to make
- Tear the tofu into large bite sized pieces, place in a single layer on a stack of paper towels, then gently blot the pieces dry.
- Place oil, soy sauce, taco sauce, lime juice, minced chipotles, and taco seasoning into a medium-sized bowl, whisk until smooth, then fold in the tofu pieces.
- Place in a single layer onto a silicone mat lined baking sheet and bake at 350 degrees F until the desired texture is reached, then serve as desired and enjoy!
How to use tofu taco meat
- Taco. Serve in a hard or soft taco shell and top with your favorite taco fixins.
- Quesadilla. Stuff tofu taco meat in between two tortillas with your favorite cheese (vegan, if necessary), then heat in a pan until crispy and delicious.
- Enchilada. Fill corn or flour tortillas with the tofu, top with enchilada sauce and cheese, then bake until heated through.
- Nachos. Sprinkle tortilla chips with tofu, black beans, corn, and cheese, then bake and top with all your favorite nacho toppings.
- Taquitos. Fill corn tortillas with tofu, roll, fry, then dunk into cilantro lime sauce.
- Burritos. Fill a large flour tortilla with tofu, rice, beans, and fajitas veggies, roll, pan fry, then serve with vegan cashew queso, pico de gallo, and cilantro lime sauce.
Tofu taco toppings
- Vegan Cashew Queso
- Pico de Gallo
- Guacamole
- Pickled Red Onions
- Cilantro Lime Sauce (use plant-based varieties for the mayo and sour cream for a vegan version)
What to serve with vegan tofu tacos
How to store
Leftover tofu will last in an airtight container in the fridge for 4-5 days or in the freezer for 4-6 months.
To reheat, thaw in the fridge, if frozen, then warm in the oven or microwave.
– Jennifer
Tofu Tacos
These Tofu Tacos are the perfect, nutritious and delicious plant-based dinner. They're quick, easy, and packed with so much flavor, they'll convert even the biggest tofu skeptics!
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 1 pound
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 (16 oz) block extra-firm tofu drained
- 1 tablespoon avocado oil another neutral flavored oil may be used
- 1 tablespoon soy sauce or gluten-free alternative
- 1 tablespoon taco sauce
- 1 tablespoon lime juice
- 2 chipotles in adobo sauce finely minced
- 1 (1.25 oz) packet taco seasoning
- salt to taste (I did 1/4 teaspoon)
Serving Suggestions
- Tortillas
- Cilantro Lime Sauce use vegan mayo/sour cream, if necessary
- Vegan Cashew Queso
- Pico de Gallo
- Guacamole
- Pickled Red Onions
Instructions
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Tear the tofu into large bite sized pieces, place in a single layer on a stack of paper towels, then gently blot the pieces dry. Allow the paper towel to soak up some of the liquid while you make the sauce.
- Place oil, soy sauce, taco sauce, lime juice, minced chipotles, and taco seasoning into a medium-sized bowl and whisk until smooth.
- Gently fold in the dried tofu pieces, then taste and season with salt, if necessary.
- Place in a single layer onto the prepared baking sheet and bake for 30-45 minutes, or until the desired texture is reached, stirring halfway through.
- Serve in tortillas with toppings of choice and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:4-6 Months
Reheat:Thaw, if frozen, then bake or microwave to heat
*Storage times may vary based on temperature and conditions
Notes
See other Ways to Use Tofu Taco Meat if you want to serve it as something other than a taco. Nutritional information is for the whole batch of tofu. Serving size varies greatly on how you serve it (large tortillas, as a nacho topping, in a quesadilla, etc).
People Also Viewed
Nutrition Information
Nutrition Facts
Tofu Tacos
Amount Per Serving (1 batch)
Calories 478 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Sodium 4222mg184%
Potassium 799mg23%
Carbohydrates 37g12%
Fiber 11g46%
Sugar 14g16%
Protein 36g72%
Vitamin A 3398IU68%
Vitamin C 22mg27%
Calcium 148mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: healthy mexican food recipe, tofu taco meat, tofu tacos, vegan mexican food, vegan taco meat, vegan taco recipe, vegan tofu tacos