These easy tofu tacos have the BEST texture and are ready in 15 minutes. Ideal for an easy weeknight dinner, they are vegan and meal prep friendly.
We love adding in some variety for taco Tuesdays - from roasted portobello tacos, to air fryer cauliflower chickpea tacos, and these tofu tacos - you'll never catch us having a boring taco night around here!
Our latest vegan recipe obsession, these tofu tacos have the best texture (so similar to ground meat) and flavor! Not only are they delicious, but they are made with simple pantry staples.
Best of all, these easy tofu tacos take only 15 minutes to cook up, and leftovers keep well for meal prep!
reasons you'll love this recipe
- the texture and flavours are delicious, and you can customize to your liking!
- they are filling, but not heavy
- perfect for meal prep, the texture holds up well
ingredient notes
- tofu - tofu can come in different firmnesses; for this recipe, you may use firm or extra-firm tofu. Avoid soft or silken.
- taco seasoning - we are cooking our tofu with this homemade taco seasoning (or use store-bought for a shortcut)
- tomato sauce -
- coleslaw mix- you can use any bagged slaw including broccoli or kale slaw. This can be subbed for lettuce if you prefer!
- avocado - see how to cut an avocado here (+ video!)
- tortillas - or hard shell tacos would also be delicious!
Step by step directions
Prepare
Heat broiler up. Mash tofu into crumbles in a bowl, then spread on a large baking sheet.
Broil
Broil for 3-5 minutes, stirring the tofu up every 1-2 minutes, until it is golden and slightly crunchy. Some small bits might brown and that's OK. When tofu texture is where you want it, remove it from the oven.
Fry
In a frying pan, stir together the tomato sauce and taco seasoning. Heat over medium heat for 1-2 minutes, until completely combined. Toss the tofu crumbles in the sauce.
Assemble
Assemble your tacos with salsa, crunchy greens, and avocado slices, and enjoy!
FAQ
Sure, you can cook the tofu taco "meat" ahead and store in the fridge for up to 4 days. Reheat in the pan until warmed through and serve. I bet it would work great in my favorite taco salad recipe, which keeps for meal prep.
Yes. This recipe calls for my homemade taco seasoning but you can absolutely swap for store-bought in a pinch!
The best part about this recipe is you do not need to press the tofu. From start to finish, this is a fast recipe, ready in just 15 minutes!
Variations
- swap - the toppings (fresh tomatoes, cucumber, and cabbage are our faves)
- cheese - add some cheese or greek yogurt (if you are not vegan)
- salad - serve it in taco salad form
- bake - the tofu taco meat up as taquitos (find baking directions in this baked beef taquitos recipe)
- lunch bowls - enjoy it in these turkey taco lunch bowls
Storage + Meal prep
The tofu for these tofu tacos keeps really well for meal prep! We recommend slicing up the avocado when you're ready to enjoy, but the other ingredients can be portioned out for meal prep in separate containers:
- Fridge - cool tofu completely, then portion out into individual 2-cup meal prep containers. Refrigerate in air-tight containers for up to 4 days. It may be possible to freeze these but it has not been tested yet.
- Reheat - heat in the microwave until steaming hot.
- Assemble - assemble tacos as directed above
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Easy Tofu Tacos (15 Minutes!)
Ingredients
- 12 oz block extra firm tofu 350 g
- ½ cup tomato sauce not ketchup
- 2 tablespoons taco seasoning homemade or store bought
Tacos
- 8 small tortillas or taco shells
- 4 cups cole slaw mix or lettuce
- 2 avocados sliced
Instructions
- Prepare - Heat broiler up. Mash tofu into crumbles in a bowl, then spread on a large baking sheet.
- Broil - Broil for 3-5 minutes, stirring the tofu up every 1-2 minutes, until it is golden and slightly crunchy. Some small bits might brown and that's OK. When tofu texture is where you want it, remove it from the oven.
- Fry - In a frying pan, stir together the tomato sauce and taco seasoning. Heat over medium heat for 1-2 minutes, until completely combined. Toss the tofu crumbles in the sauce.
- Assemble - Assemble your tacos with salsa, crunchy greens, and avocado slices, and enjoy!
Tips:
- Fridge - cool tofu completely, then portion out into individual 2-cup meal prep containers. Refrigerate in air-tight containers for up to 4 days. It may be possible to freeze these but it has not been tested yet.
- Reheat - heat in the microwave until steaming hot.
- Assemble - assemble tacos as directed above
Nutrition Information
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Dr. J says
Exactly what I was looking for! I'll be honest, though: I was too lazy to bake the tofu in the oven, so I just dried it out in a skillet the way I do when I make a tofu scramble. Took about 10 minutes, and while it was browning I cut up my cabbage and made a nice cilantro-lime slaw, then stirred in the tomato sauce and taco seasoning. Wonderful, tasty, and really simple. I'll totally make this again!
Denise says
How was the texture in the skillet? Now I want to try. Glad you enjoyed!
Dr. J says
It was pretty good! Not super firm like, say, Gardein crumbles, but very satisfying nonetheless. I absolutely will make it again.
Marta Chastain says
Great recipe!!! So quick/easy & delicious.
Will use again & again!!!
My tofu took 8-9 min under the broiler.
I made mine Asian tonight: sautéed
small cut up red and orange peppers first
then added your prepared tofu crumbles and this sauce:
4 Tb coconut aminos
1 Tb sesame oil & 1 TB seasoned rice wine vinegar
Thanks for the tips on tofu (1st time using it for me.)
Denise says
Hi Marta! I'm so happy you enjoyed. Thanks for sharing your modifications!