These scrambled, crumbled tofu tacos combine a spiced Southwest tofu scramble with onion and garlic, wrapped in flour or corn tortillas, and topped off with your favorite toppings like tomatoes, shredded lettuce, avocado cream, etc. Enjoy them as vegan breakfast tacos or for brunch, lunch, or dinner that's ready in under 30 minutes!
Easy 25 Minute Vegan Crumbled Tofu Tacos
If you want a taco recipe that you can enjoy for breakfast (along with these simple vegan breakfast tacos and black bean orange tacos), lunch, or dinner, then look no further! These tofu tacos are filled with a Mexican tofu scramble filling and topped off with all your favorite toppings, making them perfect for serving large groups. Personally, we love creating an entire taco spread so everyone can mix and match their toppings of choice!
Whether you want a quick and simple recipe (while not lacking in flavor!) for taco Tuesdays or to impress at potlucks and dinner parties, this tofu taco recipe is great. The filling is lightly spiced and packed with plant-based protein and fiber, naturally gluten-free and dairy-free, and ready in under 30 minutes, with no need to press the tofu. Personal experience has shown that even meat lovers are big fans!
When prepared incorrectly, tofu’s blank canvas flavor can be off-putting. However, when combined with classic Mexican spices like cumin, chili, and paprika, it makes super delicious tofu taco crumbles/scramble. And if you have any leftovers, it still makes for a delicious breakfast Mexican/Southwest tofu scramble or you can freeze it for later.
Soy sauce: To add salty, umami depth to the tofu scramble tacos. Use tamari if gluten-free and use this in place of some or all salt.
Nutritional yeast: To add a slightly 'cheesy', nutty, umami depth to the Mexican tofu scramble tacos.
How to Make Tofu Tacos?
1) First, preheat the oven to 375F/190C and lightly grease a baking sheet (or line it with parchment paper).
2) Drain the tofu, then slice it into 1-inch cubes.
3) Transfer the cubed tofu to the prepared sheet and bake for 10 minutes. Meanwhile, finely chop the red onion and bell peppers, and mince the garlic. Also, chop your tomatoes and shred the lettuce.
4) Then, add the tofu and all the remaining tofu scramble ingredients to a food processor and pulse several times to break the tofu into crumbles and combine it with all the other ingredients.
5) Meanwhile, heat a large pan over high heat and add the oil. Add the tofu scramble to the pan and cook for around 5 minutes, stirring frequently to prevent burning/sticking.
6) Finally, prepare the corn tortillas by toasting them directly over a gas burner (a few seconds on each side) or in a skillet (until they puff up). Then assemble the tofu tacos with the scrambled tofu, lettuce, tomatoes, and any of your favorite toppings!
If you want to prepare this vegan tofu tacos recipe with an oven-free method, you’re in luck. However, we find that browning the tofu BEFORE crumbling is a key to achieving the best and most tender texture, so this will vary.
Drain the tofu, then crumble it with your fingers into a bowl. Meanwhile, sauté the garlic, onion, and bell pepper for 2-3 minutes.
You can press the tofu if preferred, though it isn't necessary, as the sauteing will cook off the excess liquid.
Mix the crumbled tofu with all the seasonings.
Transfer the tofu mixture to the pan and cook for 10-12 minutes, until browned and slightly crispy.
Do I have to use a food processor?
Not necessarily. You can mash the tofu with a fork or your fingers.
Not necessarily, as the oven cooks off most of the excess liquid and the sauteing finishes it off. If you want crispier tofu, though, feel free to press (and even freeze) it in advance.
Freezing and thawing the tofu in advance can create an even chewier, ‘meatier’ texture.
Top Recipe Tips and Notes
For smokier flavor: You could lightly char the onion and red pepper under a broiler. Also, lightly char the tortillas over a gas burner (just a few seconds on each side).
To keep tortillas warm: Store them wrapped in a kitchen towel or tortilla warmer. Alternatively, you could keep them wrapped in foil in the oven at 300F/150C.
Adjust the spices: Increase or decrease the chili (and all the spices) to personal taste.
Using leftovers: The leftover Southwest tofu scramble from these vegan breakfast tacos makes for a great addition to a Mexican-inspired breakfast, over toast, in wraps/burritos, to make a burrito bowl, taco salad, and more.
How to Make Ahead and Store?
You can prepare the Southwest tofu scramble filling 2-3 days in advance and chop the tomatoes and lettuce up to a day in advance, storing them all in separate containers in the refrigerator.
Once prepared, you can store any leftovers in an airtight container in the fridge for 3-4 days. You can also store it in the freezer for up to three months. Thaw it in the refrigerator overnight before reheating.
Reheat it on the stovetop or in the microwave until heated through.
Taco Toppings and Serving Recommendations
As with all tacos, there are plenty of toppings to choose from for these crumbled tofu tacos. Some of our favorites include:
When serving a crowd, we highly recommend creating a taco station with lots of different toppings so guests can pick elements. We also recommend making one mild and one spicy tofu taco crumble mixture.
These tofu tacos combine a spiced Southwest tofu scramble with onion and garlic, wrapped in flour or corn tortillas, and topped off with your favorite toppings. Enjoy them as vegan breakfast tacos or for brunch, lunch, or dinner that's ready in under 30 minutes!
"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez