Tofu Tacos

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.

You might also enjoy these other simple tofu scramble recipes, including Nopalitas tofu scramble, holy tofu scramble, and our favorite tofu scramble!

The Ingredients

You can pull this vegan tofu tacos recipe together with just seven inexpensive ingredients and a handful of pantry-staple spices.

The Tofu Taco Crumbles

• Tofu: Use extra-firm tofu, looking out for a higher protein option when possible. High protein tofu contains less water, so it yields crispier tofu taco crumbles.
• Bell peppers: We used red bell pepper, though orange or yellow would also work.
• Red onion: Alternatively, use regular brown/yellow onions.
• Garlic: Adjust the amount to taste. Garlic powder would also work in a pinch.
• Oil: Any neutral oil will work, like olive oil or avocado oil.
• Seasonings: This dish uses classic Mexican spices such as cumin, chili powder (or cayenne pepper), smoked paprika, and salt. Alternatively, you could use homemade or store-bought taco seasoning.

The Tacos

• Corn tortillas: Use store-bought or homemade corn tortillas. We used soft tortillas, but crunchy shells or even flour tortillas (GF if necessary) will also work.
• Diced tomatoes: Use larger tomatoes during tomato season and stick to cherry/grape tomatoes for the rest of the year.
• Lettuce: Iceberg lettuce will work great for this, though other types or even spinach would also work. Save time by purchasing pre-shredded lettuce.

What Else Could I Add?

There are several simple ways to boost and adapt the flavor and nutrients in these tofu scramble tacos with the addition of:

• Beans: For extra fiber and protein, add a can of drained and rinsed beans. Pinto beans, kidney beans, chickpeas, etc.
• Other vegetables: i.e., zucchini, spinach, mushrooms (sauteed), etc.
• Lemon/Lime wedges: To serve with/garnish the crumbled tofu tacos.
• Low carb: Use lettuce wraps (like these tofu lettuce wraps)
• Nuts/Seeds: To add crunch and extra protein. Pepitas, sunflower seeds, etc.
• Fresh Herbs: Cilantro, parsley, or scallions make for a great garnish. Here a great article on how to keep your herbs fresh!
• 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!

Pan-Fried Method

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. 

1. 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.

2. Mix the crumbled tofu with all the seasonings.
3. Transfer the tofu mixture to the pan and cook for 10-12 minutes, until browned and slightly crispy.

FAQs

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:

• Simple vegan Rainbow Coleslaw with Avocado
• Avocado slices, guacamole, or avocado cream
• Sliced radishes
• Cilantro chili sauce
• Salsa—such as Pico de Gallo, roasted red salsa, 5-minute summer salsa, tomatillo salsa, etc.
• A drizzle of hot sauce
• Crumbled vegan cheese such as a feta alternative or shredded cheese
• Beans
• Mexican red rice or Arroz Verde
• Charred corn
• Pickled jalapenos or red onions
• Vegan sour cream
• Lime wedges (or lemon)

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.

You can also serve these crumbled tofu tacos with other Mexican favorite side dishes and salads, like this mixed bean salad, vegan calabacitas, summer zucchini and hominy, etc. When enjoying them as vegan breakfast tacos, we also love a side of home fries.

More Vegan Taco Recipes

• Chipotle lime street-style tacos
• Roasted veggie tacos
• Impossible meat tacos
• Cauliflower tacos
• Bite-sized taco boats
• Potato and chickpea tacos
• Lentil tacos
• Vegan chorizo and potato tacos

Photos by Alfonso Revilla