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!