No healthy dinner rotation is complete without these Crispy Tofu Tacos! Featuring savory, zesty, and meaty tofu crumbles, toasted tortillas, and all the toppings your heart desires, this 30-minute recipe is a winner any day of the week. 100% plant-based and easily made gluten-free!
Today, I’m sharing one of the vegan recipes that Baby J and I make the most: tofu tacos!
Like traditional taco recipes, this foldable and handheld meal is an easy sell with the whole family. I love that I can pile them high with my favorite (sometimes spicy!) toppings and Baby J loves that she can assemble hers on her own.
I also love knowing that we’re all willingly eating a nutritious meal that is high in complete protein and super easy and quick to make. We’re talking ready-in-30-minutes-quick. The type of meal that’s fast enough to throw together after a busy work day but also tasty and comforting enough for Sunday supper.
Whether making tofu street tacos or full-sized, these zesty, handheld creations are delicious served with your favorite Mexican sides, such as Instant Pot Mexican Rice and Zesty Black Bean and Corn Salad. Spicy Watermelon Margaritas are a must for the adults, too!
Let’s dig in, shall we?
Why You’ll Love This Tofu Taco Recipe
Downright Delicious — With crispy, zesty, and meaty tofu so delicious you’ll never miss the beef!
Simple and Easy — Reach for this tofu taco recipe on evenings when your appetite exceeds your desire to embark on a complicated or lengthy recipe. It’s made in just a few beginner-friendly steps in under 30 minutes!
Plant-Based Perfection — Made with complete protein-rich tofu, dried spices, fresh veggies, guacamole, and vegan sour cream, these tofus are vegan-friendly through and through!
For more flavorful and easy tofu recipes, check out my Crunchy Sesame Tofu Salad, Hearty Tofu Chili, Everyday Tofu Stir-Fry, and Vegan Chicken Nuggets.
Ingredients
Extra-Firm Tofu: The best tofu for tacos! Extra-firm tofu has a low water content, so it doesn’t need to be pressed before use. If you can’t find it, you can substitute super-firm or press a block of firm tofu between paper towels for 20-30 minutes to remove excess moisture.
Tamari Sauce: For a savory flavor base. Don’t have tamari? Swap regular or low-sodium soy sauce (or coconut liquid aminos if you are gluten-free).
Nutritional Yeast: This enhances the savory flavor and adds good-for-us B vitamins (source). You will need 2 tablespoons.
Oil: Crisp up the tofu by tossing it with avocado oil or another neutral oil, such as vegetable or grapeseed oil, before air frying or baking.
Seasonings: A humble seasoning blend of chili powder, ground cumin, dried oregano, garlic powder, and salt infuses the tofu taco filling with an extraordinary zesty and savory flavor.
Tortillas: When it comes to tortillas, the world is your oyster! Use 10-inch, 8-inch, or street-sized corn or flour tortillas, depending on your preferences and what you have on hand.
Toppings: Fix up your ground tofu tacos with shredded romaine lettuce, diced tomatoes, chopped cilantro, lime juice, guacamole, and/or vegan sour cream. Add even more flavor, texture, and flair by adding black beans, minced onion, jalapeños, sliced black olives, or vegan cheddar shreds.
How to Make Tofu Tacos
Let’s dig into hot and crispy tofu tacos, made in a handful of anyone-can-do-it steps:
Crumble Tofu. Use your hands or a fork to crumble the tofu into a mixing bowl. The crumbles can be as large or as small as you like.
Season. Add the tamari, nutritional yeast, oil, and spices and stir well to coat.
Cook. Prepare the oven or air fryer to roast the tofu crumbles as preferred.
Air Fryer Directions: Line the base of your air fryer basket with parchment paper. Pour the tofu crumbles over the parchment, and use a spatula to spread them into an even layer.
Air fry at 375°F for 15 minutes. Stir the tofu, then air fry for 5 minutes longer, or until the tofu is dried out and crispy on the edges.
Oven Directions: Spread the tofu on a parchment paper-lined rimmed baking sheet and bake at 375°F for 20 minutes. Stir, and continue to cook for an additional 10-15 minutes, until the tofu is dried out and crispy on the edges.
Warm Tortillas. Warm the tortillas in the microwave (wrap in a damp paper towel and microwave for 1-2 minutes until hot and soft), the toaster oven (toast for 2-4 minutes at 400°F until soft and hot), or over a low gas flame (for 30-60 seconds per side until toasted).
Top and Serve. Divide the tofu crumbles among the tortillas and top them with shredded romaine, diced tomato, and cilantro. If desired, add a dollop of guacamole or vegan sour cream. Enjoy hot!
Jenné’s Recipe Pro-Tips
Air fry or bake in a single layer. The tofu crumbles need exposure to the hot air as they bake or air fry to crisp up. Spread them out into a single layer in the air fryer basket or on the baking sheet. If your air fryer isn’t large enough to accommodate all the crumbles in one layer, cook them in multiple batches.
Line with parchment paper. This prevents the small tofu crumbles from falling through the air fryer basket holes or from sticking to the baking sheet.
Make them gluten-free. Easily adapt this tofu tacos recipe to your dietary needs by using tamari sauce and corn tortillas.
Optional variations. For more heat, add a few shakes of cayenne pepper or hot sauce to the tofu or garnish your tacos with sliced jalapeños. Make tofu and black bean tacos by mixing the seasoned tofu crumbles with 1 cup of black beans before air frying or baking. For extra-large appetites, divide the tofu crumbles between two large burritos and top with black beans, rice, and taco toppings before rolling up.
Storage Directions
Refrigerating — Once cooled to room temperature, the tofu crumbles can be stored separately from the tortillas and toppings in an airtight container in the refrigerator for up to 5 days.
Freezing — If needed, you can freeze the crumbles and leftover (not heated) tortillas separately in freezer-safe containers in the freezer for up to 3 months. Defrost the tofu in the refrigerator overnight and the tortillas on the counter for 30 minutes.
Reheating — Warm the tofu taco filling in a 350°F air fryer or oven for 5-10 minutes until hot and crispy. For convenience, you can also warm it in the microwave on gentle heat.
Frequently Asked Questions
The tofu crumble filling can be prepared up to 3 days in advance. Transfer them to an airtight container and store them in the refrigerator. Reheat the crumbles in a 350°F air fryer or the microwave on gentle heat. Toast the tortillas, and prepare the toppings to serve.
This taco recipe makes two servings, each containing approximately 30 to 40 grams of protein. The exact amount depends on the brand of tofu and style of tortillas you use, but either way these tofu tacos should help you reach your protein goals.
More Vegan Mexican Recipes
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Prepare Tofu Taco Crumbles
Use your hands or a fork to crumble the tofu into a mixing bowl. The crumbles can be as large or as small as you like.
Add the tamari, nutritional yeast, oil, and spices and stir well to coat. Prepare the oven or air fryer (as directed below) to roast the tofu crumbles as preferred.
Air Fryer Instructions
Line the base of your air fryer basket with parchment paper. Pour the tofu crumbles over the parchment, and use a spatula to spread them into an even layer.
Air fry at 375°F for 15 minutes. Stir the tofu, then air fry for 5 minutes longer, or until the tofu is dried out and crispy on the edges.
Oven Instructions
Spread the tofu on a parchment paper-lined rimmed baking sheet and bake at 375°F for 20 minutes. Stir, and continue to cook for an additional 10-15 minutes, until the tofu is dried out and crispy on the edges.
Assemble and Serve
Warm the tortillas in the microwave (wrap in a damp paper towel and microwave for 1-2 minutes until hot and soft), the toaster oven (toast for 2-4 minutes at 400°F until soft and hot), or over a low gas flame (for 30-60 seconds per side until toasted).
Divide the tofu crumbles among the tortillas and top them with shredded romaine, diced tomato, and cilantro. If desired, add a dollop of guacamole or vegan sour cream. Serve hot!
Refrigerating — Once cooled to room temperature, the tofu crumbles can be stored separately from the tortillas and toppings in an airtight container in the refrigerator for up to 5 days.
Freezing — If needed, you can freeze the crumbles and leftover (not heated) tortillas separately in freezer-safe containers in the freezer for up to 3 months. Defrost the tofu in the refrigerator overnight and the tortillas on the counter for 30 minutes.
Reheating — Warm the tofu taco filling in a 350°F air fryer or oven for 5-10 minutes until hot and crispy. For convenience, you can also warm it in the microwave on gentle heat.
Recipe Pro-Tips
Air fry or bake in a single layer. The tofu crumbles need exposure to the hot air as they bake or air fry to crisp up. Spread them out into a single layer in the air fryer basket or on the baking sheet. If your air fryer isn’t large enough to accommodate all the crumbles in one layer, cook them in multiple batches.
Line with parchment paper. This prevents the small tofu crumbles from falling through the air fryer basket holes or from sticking to the baking sheet.
Make them gluten-free. Easily adapt this tofu tacos recipe to your dietary needs by using tamari sauce and corn tortillas.
Optional variations. For more heat, add a few shakes of cayenne pepper or hot sauce to the tofu or garnish your tacos with sliced jalapeños. Make tofu and black bean tacos by mixing the seasoned tofu crumbles with 1 cup of black beans before air frying or baking. For extra-large appetites, divide the tofu crumbles between two large burritos and top with black beans, rice, and taco toppings before rolling up.
Serving: 2 10-inch flour tacos with 1/2 of the tofu mixture and no toppings | Calories: 305kcal | Carbohydrates: 37g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 2269mg | Potassium: 357mg | Fiber: 5g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 5mg
