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Tofu Tacos

Crispy, taco-spiced tofu crumbles ready in under 30 minutes. A simple, satisfying meatless swap for taco night.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Serving
Course: Main Course
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Tofu Crumbles
  • 1 block extra-firm tofu pressed
  • 1 tbsp olive oil
  • 1 tbsp soy sauce or tamari
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • Salt to taste
  • 2-3 tbsp water or vegetable broth as needed
For Serving
  • Small tortillas
  • Shredded lettuce
  • Diced tomato
  • Diced avocado
  • Fresh cilantro
  • Lime wedges

Equipment

  • large skillet
  • tofu press (or a heavy pan and paper towels)

Method
 

  1. Press tofu for 15 minutes.
  2. Heat oil in a skillet, then crumble tofu into the pan.
  3. Add soy sauce, let sit 2-3 minutes to brown.
  4. Add spices, stir, and cook 8-10 minutes, stirring occasionally and adding water as needed.
  5. Warm tortillas and fill with crumbles and toppings.

Notes

  • Pressing the tofu is essential, skipping it leads to mushy, unbrowned crumbles.
  • Let the tofu sit undisturbed between stirs to build crispy, browned edges.
  • Leftover crumbles keep in the fridge for up to 4 days and freeze for up to 3 months.