Shredded Tofu Tacos are the perfect easy plant based dinner that everyone will love, plus they’re ready in just about 30 minutes! The shredded tofu filling is perfectly flavored and baked until chewy and crisp.
If you think you don’t like tofu, you’ve got to try this recipe, it will change your mind! For more life-changing tofu recipes, go make my Marinated Tofu, Crispy Baked Tofu and Vegan Butter Chicken.
Ready to get dinner on the table fast? Then try these vegan Tofu Tacos! Made with a chewy and flavorful shredded tofu meat, this Mexican-inspired taco filling pairs well with all of your favorite toppings, is a perfect fit for nachos, and is delicious inside of burritos.
Just like my walnut and cauliflower taco meat and sofritas, the base of these tofu tacos is meaty, smoky, and delicious. Stuff the taco filling into tortillas, layer with avocado, vegan sour cream, and lettuce, then dig in!
How to make tofu tacos
Pat the tofu dry and shred using a large cheese grater. Set aside. Alternatively, you can simple crumble the tofu or even slice into small cubes, if you want. Shredding gives it the best texture.
Mix the olive oil, soy sauce, tomato paste, onion powder, garlic powder and smoked paprika together in a bowl. Mix the shredded tofu into the sauce to coat.
Spread the tofu mixture over a parchment or silicone lined baking sheet. You could also just grease a pan really well, but the tofu still might stick a bit.
Bake in the oven for 15 minutes, stir, then bake for another 15-20 minutes. The tofu should be golden, crispy in places, and chewy when it’s done.
Serve the taco tofu meat in tortillas with your favorite taco toppings and rice and beans on the side.
Air fryer instructions
Making tofu taco meat in the air fryer should speed up the process a bit and help it crisp up. To do so, place the tofu mixture in an even layer in the air fryer basket (working in batches if you need to). Cook at 350ºF for 20 to 30 minutes, shaking the basket every so often.
Tofu taco toppings
Layer the tofu crumbles into corn or flour tortillas with all of your favorite toppings! Here are some ideas to get you started:
- Salsa (Restaurant Style Salsa is the best!)
- Squeeze of fresh lime juice
- Shredded lettuce
- Chopped onion or pickled red onions
- Diced tomatoes
- Guacamole
- Cilantro
- Diced avocado
- Avocado salsa
- Shredded vegan cheese
- Vegan sour cream
More ways to use tofu taco meat
On nachos with cheese sauce, mixed into vegan queso, in enchiladas or quesadillas, as a base in all of your favorite vegan taco recipes, in a vegan breakfast hash, stuffed into sweet potatoes, in a grain bowl or burrito bowl, and so much more!
Variations
- Gluten free – As long as you use corn tortillas and gluten free tamari instead of soy sauce, these tacos are gluten free.
- Spicy tacos – Stir a pinch of cayenne or your favorite hot sauce into the paste to add a bit of heat to the tofu “meat”.
- Oil free – The 1 tablespoon of olive oil in this recipe does help the tofu get a bit crispy and chewier, but you can leave it out if you want.
- Add-ins – Feel free to stir cooked black beans, pinto beans, corn, or lentils into the tofu after baking.
Frequently asked questions
- Do I have to press the tofu first? It isn’t necessary for this recipe. Just pat it dry and shred it, any excess liquid will cook off in the oven.
- Why is my tofu not crispy? Make sure to only stir the tofu once as it’s baking so it has a chance to get nice and crispy in some spots. If you want it even crispier, use the air fryer method or turn the heat up to 375ºF.
- How to store taco filling – Keep leftover tofu meat in a covered container for 3-4 days in the refrigerator.
- Can I freeze it? You can freeze it if needed, but it’s much better fresh. Reheat in the oven until crispy for best results.
Want more delicious plant based tacos?
Tofu Tacos
Ingredients
Shredded Tofu Meat
- 14.5 ounce block extra-firm tofu patted dry
- 1 tablespoon olive oil
- 2 tablespoons low sodium soy sauce or tamari for gluten free
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For Serving
- 8-10 small corn or flour tortillas
- Toppings of choice avocado, vegan sour cream, vegan cheese shreds, pickled red onion, cilantro, diced tomatoes, shredded lettuce, salsa
Instructions
- Prepare pan and oven – Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Grate the tofu – Pat the tofu dry and squeeze out any excess water, but you don't need to press the tofu (it will dry out as it bakes). Grate the tofu using a large cheese grater. Set aside while you make the sauce.
- Make the sauce and mix with tofu – In a large bowl, mix together the olive oil, soy sauce, tomato paste, onion powder, garlic powder and smoked paprika. Add the shredded tofu and mix well.
- Bake the tofu – Spread the coated tofu shreds evenly onto the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes. The tofu should be crispy in some places, but not burned. It should be quite dried out and not watery.
- Serve with toppings of choice – Serve in corn or flour tortillas with any toppings you like.
Notes
- I usually double the recipe for my family of 5. If you double the recipe, the tofu will take longer to cook, more like 40-45 minutes.
- Tofu taco “meat” will stay good in the refrigerator for 3-4 days. It freezes okay if needed.
- For gluten free, use tamari instead of soy sauce and corn tortillas.
- Calories are for 1/4th of the tofu taco “meat” only. Calories will vary based on your tortillas and toppings.
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Could make in an air fryer, or even on the stovetop if you prefer. For stovetop, sauté the tofu in the sauce until it dries out and gets a little crisp. You may need more oil so it doesn’t stick.
Nutrition
This recipe was originally posted in September 2019 and has been updated with improved photos, recipe and helpful information.
You’ve done it again! This is now one of my favorite ways to make tofu. So flavorful and awesome texture.
Hi Nora, I love your recipes. I was wondering if this recipe used to have maple syrup and chili powder in the tofu? Or is that a different recipe? Sorry if I’m losing my mind.
You are not losing your mind! I updated this recipe a while ago. I found I liked it better without maple syrup and slightly different seasonings, but here is the old recipe if you want it: Tofu Tacos: Old Version. Hope that helps!
Excellent. I’ve cooked with tofu for 50 yrs. My taco filing has been crumbled and fried with similar seasoning. But your texture wins. I also sneak some turmeric and cumin annd sometimes andobo into seasoning. Thanks. 🙏
Hi Bret. I love your spice additions! Thanks for sharing your wonderful review! I’m thrilled you love my recipes!
Ran out of soy sauce and paprika so used coconut aminos and cumin respectively. It was delicious regardless. Another great recipe, Nora. Served in mini tortillas with roasted red cabbage, jalapenos, corn and avocado.
You tacos sound delicious! Thanks for your wonderful feedback and review!
I can’t stop making these. So easy and flavorful.
this was great. my new go-to, for sure. served with Mexican slaw on top (cabbage, red pepper, scallions, avocado, mayo, lime, coriander, pepper, salt, chipotle powder, all to taste)
Hi Corynne. Thanks for sharing your wonderful feedback! I’m so glad you love the tacos, and that this is your go-to!
Excellent recipe! minor change for personal flavor preference/southern California… Sub 1 tsp chili powder for equal cumin. Used Penzeys spices 😋
Definitely make 2 trays!
Thanks for sharing you great feedback and review! I’m glad you loved the recipe!
Made this last night to put in burritos and it was really delicious! I added peppers and onions to the tofu mixture, and used a bit of a chipotle powder instead of chili powder (didn’t have any on hand). It was spicy, smoky, and very flavorful! Your recipes are always a hit in my house, even among the more tofu averse. Thanks, Nora!
Thanks for sharing your positive and encouraging feedback! Your taco mix sounds so delicious! Thank you for using my recipes, and I’m so glad you are loving them! I love creating them! Wishing you lots of happy cooking!
These crumbles are incredible, I immediately ate the whole batch, lol, sans taco.
They’re pretty easy to make – I used a package of Hodo Firm tofu – which is 10 oz instead of 14 – I think because they pre-press the water out, but this brand worked great. Thank you for this amazing recipe!
You are welcome! I’m so glad you loved the tacos! Thank you for sharing your positive feedback and review!
This was really, really good. My husband feels like all meals need meat to feel fulfilled, but this is my second time trying a recipe from this blog that changed my husband’s mind!
Delicious, especially with great toppings.
Thank you for sharing your feedback and review! I’m glad you and your husband enjoyed the tacos! They are fun and delicious to make, and there are so many delicious topping choices! Happy cooking!