Crumbled tofu tacos are here right in time for Meatless Monday! They’re easy to make, SO flavorful, and paired with a simple kale slaw to add a little fiber and greens to the meal.
This one pan dinner is sure to be a hit, and is one of those meals that comes together so quickly when you’re pressed on time.
The taco mixture goes so well with a simple kale slaw, your favorite store-bought salsa, and freshly sliced avocado. If you wanted to add a little extra something, my spicy cashew cheese sauce would be a perfect topper!
A few weeks ago I shared my Spicy Tofu Lettuce Cups, and ever since that recipe I’ve been obsessed with cooking my tofu as crumbles in some cooking oil.
The tofu crumbles come out crispy, absorb so much more flavor, and cook much quicker in my opinion. If you or someone in your family isn’t the biggest tofu fan, this method may just change that!
How to make Crumbled Tofu Tacos
For these tacos, you’ll need:
- extra firm or firm tofu, crumbled into pieces
- olive or avocado oil
- tomato sauce
- onion & garlic
- soy sauce
- a homemade spice blend- OR use your favorite store-bought taco seasoning!
Instead of cubing and baking your tofu, you crumble it and cook it on a skillet with a little oil. The tofu starts to lose its water content and become crispy, and absorbs all of the flavors in the spices and seasonings as it continues to cook.
25-20 minutes is all you need to throw together this simple dinner!
These taco tofu crumbles are delicious in a taco shell or tortilla, but would also be a good protein topper for a salad or grain bowl. Either way, you guys are going to love this recipe.
Be sure to leave a rating and review if you love it and try it- they’re SO appreciated!
Other vegan recipes you may like:
Vegan Stuffed Shells
Maple Tahini Tofu with Garlic Green Beans
Easy Red Lentil Soup
Crispy Walnut Lentil Tacos
Crumbled Tofu Tacos with Kale Slaw
Ingredients
- 14 oz firm or extra firm tofu
- 2 tbsp olive or avocado oil
- 2 tbsp soy sauce
- 1/4 cup tomato sauce or crushed tomatoes
- 1 small white onion, diced
- 1 clove garlic, crushed
Spices
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp crushed black pepper
- 1/4 tsp cayenne pepper
- 1/4-1/2 tsp salt
Kale Slaw
- 4 cups chopped kale, I used lacinato (Tuscan) kale
- 2 tbsp vegan mayo
- Juice from 1/2 a lime
- 1/2 tsp garlic powder
- Pinch of salt & pepper
Serve with
- Hard shell tortillas, I used a grain-free one
- Salsa
- Avocado
Directions
- Drain your tofu and pat dry with a napkin. Crumble it into a bowl and set aside while your oil heats.
- Heat a large skillet with the 2 tbsp of oil- non-stick pans work best! Transfer the crumbled tofu in, and let it cook over a medium/low heat for about 10 minutes, stirring occasionally.
- After about 10 minutes, add in your diced onion, garlic and soy sauce. Continue cooking on a medium heat, stirring every few minutes, until the tofu starts to brown.
- After 15 minutes, add in all of the spices and the tomato sauce. Start with 1/4 tsp of salt and add more as needed- I used closer to 1/2 tsp! Mix well, and let the mixture cook on a low heat for an additional 7-8 minutes. Taste and adjust seasoning as needed.
- While your tofu cooks, toss together your kale slaw. The fiber in the kale will breakdown as it sits in the dressing, making it easier to digest and chew.
- Once the tofu is ready, layer it into your taco shells with the kale slaw, avocado and your favorite salsa. If you want to top it with a sauce, try my vegan cashew cheese!
- Leftover tofu will stay fresh in the fridge for 1 week.
This is a delicious recipe. We made corn tortillas and had guac salad instead of the kale.
Delicious tacos! I made jicama salad, and had my husband make the guacamole with fresh cantaloupe for dessert
That sounds so good!!
Loved this! Paired with avocado and kale such a good dinner will definitely be making again thank you ❤️