Can I bake the tofu crumbles instead of sautéing?

No, the texture will be different. Baked tofu crumbles get crispy on the outside but unpleasantly chewy in the middle.

Can I double the recipe?

Yes, but you'll need to cook the tofu in two skillets. If you crowd too much tofu into one skillet it will never get crispy.

Is this recipe vegan?

Yes, this recipe makes tofu tacos that are both vegetarian and vegan.

Is this recipe gluten-free?

No, it is not gluten-free because soy sauce contains gluten. You can use gluten-free tamari to make this recipe gluten-free.

Crispy Flavorful Tofu Tacos

Crispy Flavorful Tofu Tacos Recipe

close-up of tofu tacos with toppings in corn tortillas

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These easy tofu tacos are made with crispy, salty, perfectly seasoned tofu crumbles. The tofu has a perfect balance of salty, sweet and smoky flavors that taste incredible with black beans, avocado and all your favorite taco fixings.

These tofu crumbles are really versatile. You can also serve the tofu in burritos, nachos or in a rice bowl.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Vegetarian
Method: Saute
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

One 14-ounce package firm or extra-firm tofu
1/4 cup sunflower/canola oil (or avocado oil)
1/2 of a yellow onion, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1 tablespoon tomato paste
1 tablespoon water
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon pure maple syrup

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Instructions

First, press the tofu to release moisture. Wrap the block of tofu in a lint-free dish towel and set it on a plate. Set another plate on top of the tofu. Weigh the plate down with two cans of food or a book. Press the tofu for 10 to 30 minutes.
Unwrap the tofu from the towel. Use your hands to crumble and squeeze the tofu over a colander so it has the texture of ground meat.
In a wide (12-inch) non-stick skillet, warm the oil over medium heat. Saute the onion for 5 minutes to soften and lightly brown.
Turn the heat up to medium-high and add the tofu. Mix well so it’s coated in oil. Spread the tofu crumbles out evenly in the skillet.
Set a timer for 3 minutes. Let the tofu cook undisturbed for 3 minutes, so it has a chance to lightly brown.
When the timer goes off, mix the tofu and use a spatula to break the pieces up even smaller if possible, so it really resembles cooked ground meat.
Season the tofu with salt, smoked paprika and chili powder. Mix well.
Set the timer for 5 minutes. This time, as the tofu cooks, mix it several times so it browns evenly.
In a small bowl, whisk together tomato paste, water, soy sauce and maple syrup.
Turn the heat down to medium. Use a spatula to scrape the tomato paste mixture out of the bowl and over the tofu. Mix really well to coat the tofu, while cooking for another 2 minutes.
Remove the tofu from the heat. Use the crumbled tofu to fill tortillas and add black beans, shredded cabbage, avocado, onion, grated cheese, sour cream, etc...whatever you like in tacos!

Notes

A 14-ounce package of tofu is ideal, but this recipe can also be made with a 12-ounce package.

Make sure to use firm or extra-firm tofu, which has less moisture.

As a substitute for the smoked paprika and chili powder, you can use 1 or 2 teaspoons of your favorite taco seasoning.

The cooked, crumbled tofu will keep for up to 5 days in the refrigerator. It can be reheated in the microwave or over medium heat in a saute pan.

Find it online: https://www.kitchenskip.com/tofu-tacos/