Tofu Crumble For Vegan Tacos Recipe

I made Vegan Tofu Taco Crumbles that are oil-free and vegan, ideal for stuffing into a tortilla or wrapping in lettuce, and I’ll share the simple pantry trick that gives them a sturdy crumble.

I’ve been tinkering with tofu for years and this Tofu Crumble For Vegan Tacos is my favorite lazy weekday hack. Crumbled extra-firm tofu soaks up bold flavors and a hit of smoked paprika gives it that smoky bite that makes Vegan Tofu Taco Crumbles feel real, not sad.

I don’t claim it’s like meat, but it’s satisfying, messy and weirdly addictive, you’ll want it on everything. I tweak spices every time and sometimes it comes out different, but the core is always there, you’ll figure out your favorite combo.

Sometimes I pile it into Vegan Tofu Lettuce Wraps when I need to pretend I’m being healthy. Try it once, you probably won’t stop.

Ingredients

• Extra firm tofu gives big protein, mild flavor, soaks up sauces, adds meaty texture.
• Tamari brings salty, umami depth, low sodium option adds savory backbone.
• Tomato paste adds concentrated sweetness, acidity and rich umami, anchors taco flavors.
• Onion gives crunch when fresh, sweet when caramelized, adds fiber and flavor.
• Nutritional yeast adds cheesy, nutty savor, B vitamins and a savory boost.
• Lime juice brightens with citrus tang, balances fats, gives fresh zip.
• Cornstarch helps thicken, gives bite like ground meat, keeps crumble cohesive.
• Chili, cumin, smoked paprika and oregano add warmth, smoky heat and depth.

Ingredient Quantities

• 14 oz extra-firm tofu, pressed and crumbled (about 400 g)
• 1 tablespoon low-sodium tamari or soy sauce
• 1 tablespoon tomato paste
• 1/2 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, optional
• 2 tablespoons nutritional yeast
• 2 to 4 tablespoons vegetable broth or water
• 1 teaspoon cornstarch or arrowroot powder, optional
• 1 tablespoon lime juice
• 1 teaspoon maple syrup or agave, optional
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for serving, optional

How to Make this

1. Press the 14 oz block of extra-firm tofu for 15 to 30 minutes to remove excess water, then crumble it with your hands or a fork into small bite-size pieces.

2. In a small bowl whisk together 1 tablespoon tamari, 1 tablespoon tomato paste, 1 tablespoon lime juice, 1 teaspoon maple syrup if using, and 2 tablespoons of the vegetable broth or water; set that aside. If you want the crumble to bind more, mix 1 teaspoon cornstarch or arrowroot with 1 tablespoon water to make a slurry and keep separate.

3. Heat a large nonstick skillet over medium heat, add 2 to 3 tablespoons of broth and the 1/2 cup finely chopped yellow onion, cook until translucent about 4 to 5 minutes, then add the 2 minced garlic cloves and cook 30 to 45 seconds more.

4. Add the spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano and 1/4 teaspoon cayenne if using; stir and toast the spices with the onion and garlic for about 20 to 30 seconds so they bloom.

5. Add the crumbled tofu to the pan and toss it with the spiced onion mix so it’s well coated, press down with your spatula to break up any big clumps and cook 3 to 5 minutes, adding small splashes of broth as needed to keep things from sticking and to help get a little color.

6. Pour the tamari-tomato mixture over the tofu and stir, cook until most of the liquid is absorbed and the tofu has a saucy, slightly browned look, another 3 to 5 minutes; if it gets too dry add another tablespoon or two of broth (you can use up to the 4 tablespoons total).

7. If using the cornstarch slurry add it now, stir well and cook 1 to 2 minutes until the sauce thickens and clings to the tofu, this step makes the crumble more meaty and less crumbly.

8. Stir in 2 tablespoons nutritional yeast, taste and season with salt and black pepper, adjust lime juice or maple if it needs more brightness or a touch of sweetness.

9. Remove from heat, let it sit a minute to firm up, then serve hot in tortillas or lettuce wraps and sprinkle with chopped fresh cilantro if you like.

Equipment Needed

1. Large nonstick skillet (10 to 12 inch) for cooking and browning the tofu
2. Heatproof spatula or sturdy turner to break up and toss the crumble
3. Cutting board and chef’s knife for chopping the onion and mincing garlic
4. Small mixing bowl for the tamari + tomato sauce, and a whisk or fork to mix it
5. Extra small bowl or ramekin for the cornstarch slurry and a spoon to stir it
6. Measuring spoons and a 1/4 or 1/2 cup measure for broth, lime and other liquids
7. Tofu press, or a clean kitchen towel/plate plus a weight to press out water
8. Paper towels or a colander to drain the tofu, plus tongs or a spoon for serving

FAQ

Tofu Crumble For Vegan Tacos Recipe Substitutions and Variations

• Extra firm tofu: use crumbled tempeh (about the same weight) for a nuttier, firmer crumble, or swap in chopped cremini or button mushrooms (same volume) for a juicier, earthier taco filling, or 1 cup hydrated TVP that you squeeze and saute for a really meaty texture. each behaves a little different in the pan so adjust cook time.
• Tamari or soy sauce: coconut aminos 1 to 1 works great and is less salty, or use liquid aminos the same amount, or stir 1 teaspoon miso into a tablespoon of water to mimic that savory boost if you need soy free options.
• Tomato paste: replace 1 tablespoon tomato paste with 3 tablespoons canned tomato puree or with 1 tablespoon ketchup plus a pinch of smoked paprika if you want a touch of sweetness and depth. either keeps the saucy binding you want.
• Nutritional yeast: swap with 2 tablespoons ground toasted cashews or 2 tablespoons finely grated vegan parmesan for cheesy umami, or use 1 teaspoon miso diluted in a bit of water for a salty savory lift if you need a lower nut option.

Pro Tips

– Freeze the tofu ahead of time, then thaw and squeeze it out, it’ll get a chewier, more “meaty” bite that soaks up sauce better, lots of restaurants do this trick.
– Don’t stir it constantly, press big clumps into the pan and let them brown a bit before flipping, that browning adds real flavor, if it sticks add a little broth or water not more oil.
– For deeper umami try a dab of miso paste or a few drops of liquid smoke with the sauce, or a splash of dark soy or Worcestershire style vegan sauce if you have it, just a little goes a long way.
– If you want it to cling together more, mix a teaspoon of cornstarch or arrowroot with a bit of cold water and stir it in at the end, let it rest off the heat for a minute to firm up before serving.