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.
We love this recipe! I chop and sauté half an onion and 2 garlic gloves in a pan (instead of the powder) and then add the ‘meat’ to fry up. Time saver for us. Trying it tonight with beyond beef crumbles bc we don’t have tofu.
Yum, the tacos should be delicious with Beyond Beef! Thanks for using my recipe, and for sharing your review and feedback! Happy cooking!
This tofu recipe is INCREDIBLE. I made a double batch as meal prep and ended up not having any leftovers after the first night. My partner, who is a passionate carnivore, went for seconds and raved about the recipe.
It has great flavour and texture.
Hi Shana, I’m SO happy your carnivore-partner loved the tofu as well! Thanks so much for your wonderful feedback. 🙂
I’ve been meaning to comment on this for some time now! I have made this recipe more times than I can count, I actually have it memorized at this point lol. At least once a week ? This is an amazing weeknight lazy dinner for me. Just because it’s easy doesn’t mean it’s lacking in flavor. That smoked paprika really delivers! I put it in soft flour tortillas with a simple mashed avocado with fresh lime juice, garlic powder and salt, salsa or diced tomatoes, shredded lettuce. Sometimes I make a quick spicy Chipotle sauce by mixing vegan mayo with some Chipotle puree. Delish! I can always count on you, nora, for amazing vegan recipes
Thank you, Megan, for sharing your wonderful review and feedback! I’m so glad you are enjoying the tacos! After reading your comments, I want to go make some right now! Your tacos sound amazing! Wishing you lots of happy cooking!
Nora! Omg you’ve done it again. These were incredible. My meat eating husband went crazy for them. Every single recipe I make of yours is a hit. Thank you so much for everything you do!
Hi Brooke! Thank you for sharing your terrific review and comments! I’m so glad the tacos were a hit! Thank you for using my recipes, I’m so glad you are loving them! Happy cooking!
This Tofu Taco “meat” is just INCREDIBLE! Just the right spice and heat it worked well for my hard tacos and as I was eating this I kept thinking of what I was going to do with the leftovers! I’m thinking a great Spanish omelette in the morning, or even make some nachos for lunch!
Thanks Nora, I love this recipe! <3
Hi Linda! I’m so glad that you love the tacos! I just LOVE this taco meat as well! Thank you for taking time to share your wonderful review and fun comments! Happy cooking!
I was a little nervous about these at first, because it’s not the prettiest when it’s mixed up. But WOW, I am so glad I tried these! Once they are assembled on tacos it looks a lot like ground chorizo, and the texture is perfect. Thanks so much for this easy recipe!!
This was so delicious! Also made the Vegan Queso Blanco for the first time to top them off and that recipe blew my mind (and mouth) as well. The combo was amazing. Going to make a little brown rice tomorrow and use the leftovers for a vegan burrito bowl. Thanks for making being vegan such a wonderful experience, Nora!
Hi Trudy. Thank you for your kind and heartfelt words. I am so thrilled that you are loving my recipes and they make eating fun for you! Cooking and eating good food is one of life’s gifts! I appreciate you taking your time to share your wonderful review and comments!
So yummy! I made this twice— and added nutritional yeast to the tofu mixture the next time and it was even more tasty!
Nora, you never let me down. I’ve been trying your recipes for years and all of them have been incredible. This tofu taco meat is so addictingly good. Made tacos then made nachos using your cheddar cheese recipe. Keep up the good work!
Hello, and thank you for being with me and using my recipes these years! That means a lot to me! I’m glad you love the tacos. Thank you for sharing your comments, and happy cooking!
This hit the spot! And it was so easy to assemble. Thank you!
Did you press the tofu before crumbling? I only have Firm tofu at the moment and wonder if it’ll do that job to press before bake?
No, there is really no need as the excess water will bake off in the oven. I use firm sometimes and it works well.
Delicious! First time making tofu. Thanks
You’re welcome!!
Thank you so much for the vegan tacos with tofu recipe! My guy loved it so much and he eats a lot of vegan and vegetarian dishes. He had never had tacos like this.
I am looking forward to exploring more of your recipes.
That’s so great to hear!
Oh! So 1/4 cup of the tofu taco mixture is 232 calories!?
No, not 1/4 cup, 1/4th of the entire tofu mixture. Hope that helps!
Does the tofu need to be pressed?
No, not for this recipe.
Another great recipe! My vegan husband isn’t a big fan of tofu but he loved this so much he had seconds!
That’s so great!
I was literally in heaven eating this. I made a half batch and inhaled it all. I broiled the tofu taco meat for a few minutes at the end to get it extra crispy. I cannot emphasize how satisfying the texture and flavor was. Will definitely be making this again IMMEDIATELY!
That’s so great!
I was wondering if you could use an air fryer to cook this mixture. Ideas on how to do that. I love your recipes! Thank you!
Thank you! I haven’t tried it, but it might work! I would just cook it at 350 degrees for 20-30, shaking every so often.
I was planning on making them again for taco night because it is the best recipe ever!! I forgot to get tomato paste. Can I sub anything else for it?
Oh sure! You could sub ketchup or tomato sauce if you have it.
MMM incredible! I used the tofu meat as a pantry clearing brunch with rice, frozen corn, and a cheeze sauce. You were right: the place smelled AMAZING. I kept the crumbles fairly large for softness, but I think if I were to actually make them into wraps, I’d crumbles nice and small for texture. Thank you!
You’re welcome!
Wow. Just wow. Total tofu game changer. This was absolutely delicious! Made this last night for the first time and it won’t be the last. The bit of leftovers were eaten for lunch today in a bowl with brown rice, lime wedges, cherry tomatoes and a dollop of salsa…just as good the next day.
I’m so glad you loved it! I also love this one.
What kind of side dish would go well with these tacos? Any ideas?
Rice and beans are a good choice. Maybe this Instant Pot Spanish Rice (can also be made without an IP) and Refried Beans?
Did you press the tofu before using it here?
No, I just patted it dry with a towel. It will dry out in the oven so there really is no need.
This is just what our Taco Tuesday’s we’re missing!! So simple and amazingly delicious.
Hi Nora
I’ve been enjoying your recipes. The blueberry muffins were delicious!
In regard to tofu, do you recommend freezing or boiling it Brito to baking or frying? I’ve been told & read that it helps to make it crispy.
Thanks
I’m so happy you have been enjoying the recipes! I don’t freeze it or boil it first, there really is no need in this recipe. But you certainly could and it wouldn’t hurt anything! Thank you!