tofu taco meat

This vegan tofu tacos recipe is going to become your go-to taco night staple! Tofu strips are tossed in spicy chipotle-infused marinade, then cooked to perfection with fajita vegetables. Meat free, dairy free, gluten free if made with tamari instead of soy sauce.

Vegan Tofu Tacos with Fajita Vegetables

16-oz block extra firm tofu, drained and pressed

yellow onion,

red bell pepper,

green bell pepper (or

cilantro scallions

Avocado or grapeseed oil, as needed for cooking tofu and vegetables

soy sauce (use tamari

Tbsp lime juice

Tbsp agave or pure maple syrup

cornstarch

Tbsp chipotle powder

tsp cumin

oregano

water

warm taco shells

Slice a drained and pressed block of tofu...

Slice a drained and pressed block of tofu crosswise into 10-12 rectangles of about 1/2 - 1/3 inch thickness. (A tofu press like tofu press like this one is very helpful for pressing tofu).

Cook tofu rectangles in single layer batches in...

Cook tofu rectangles in single layer batches in a large heavy-bottomed saute pan with a splash of oil, about 2-3 minutes per side, until each piece becomes slightly crispy and golden in color. Set aside.

While the tofu is cooking, mix all marinade...

While the tofu is cooking, mix all marinade ingredients in a large bowl.

Slice each cooked tofu rectangle into 3 strips...

Slice each cooked tofu rectangle into 3 strips lengthwise, being careful not to break them. Gently toss in the marinade, making sure that all tofu pieces are covered in sauce. I usually let my tofu marinate until the fajita vegetables are cooked (about 5 minutes), but feel free to marinate for up to 30 minutes.

Heat 1 Tbsp oil in the same saute...

Heat 1 Tbsp oil in the same saute pan you used to cook the tofu. Add sliced onions and peppers, and cook over medium-high heat until the vegetables are still crisp but have developed a few charred spots, about 4-5 minutes. Remove, set aside.

Add marinated tofu strips and the rest of...

Add marinated tofu strips and the rest of the marinade to the same saucepan. Cook over medium heat, tossing gently, until all of the liquid evaporates, and the tofu looks dark, crisp, and slightly sticky.

Add cooked onions and peppers to the tofu,...

Add cooked onions and peppers to the tofu, and reheat gently. Remove from heat, sprinkle with chopped cilantro and/or scallions.

Serve with warmed tortillas and your favorite taco...

Serve with warmed tortillas and your favorite taco toppings - avocado slices or guacamole; vegan sour cream or shredded vegan cheese; chopped purple cabbage; lime wedges, etc. This tofu taco filling also works well in burritos, grain bowls, etc.

Sofritas is made from tofu, spices, and salsa. It&#039;s the fastest, easiest, &amp; most delicious vegan taco meat!

Sofritas - Tofu Taco Meat

13 oz block tofu (firm or extra firm)

Tbsp vegetable oil

Tbsp chili powder

onion powder

garlic powder

salsa

tomatoes

tsp salt

Crumble up the tofu in a bowl with your hands and stir in oil and spices. Mix/shake up to coat the tofu well.

Lay in a single layer on a parchment-lined baking sheet and broil 5 minutes. Toss pieces and broil another 2 minutes.

Add the tofu crumbles to a skillet with the salsa, crushed tomatoes and salt, and cook on medium heat about 5 minutes.

These vegan Tofu Tacos with Potatoes and Jalapeños are great when you want a plant-based taco that still has lots of protein.

Tofu Tacos with Potatoes and Jalapeños

extra-firm tofu (drained)

onion

garlic (minced)

olive oil

soy sauce (I like Kikkoman)

tomato paste

chili powder

smoked paprika

cumin

Olive oil spray

potato

jalapeño peppers

salt

black pepper (to taste)

Hass avocado (sliced, from 1 small)

corn tortillas

your favorite salsa (store bought or homemade)

Optional toppings: shredded cheese (diced tomatoes, onions, lettuce

Place tofu on a paper towel or tea towel lined plate.  Cover with another towel and place a heavy pan on top to press out excess water from tofu.

Preheat oven to 400 degrees F.

Cover a large sheet pan with parchment paper and spray another small sheet pan with olive oil. Set aside.

In a medium bowl, add the onions, garlic, olive oil, soy sauce, tomato paste, chili powder, smoked paprika and cumin. Whisk to combine then crumble the tofu with your hands into small pieces into the mixture. Toss gently to combine and evenly coat the tofu with the sauce.

Spread tofu in an even layer on the parchment lined sheet pan.

Place potatoes and jalapeños in an even layer on the small sheet pan.

Toss with olive oil, salt and pepper to taste.

Transfer both sheet pans to the oven and cook for 35 minutes, tossing halfway through and rotating pans to allow for even browning.

Meanwhile, warm the tortillas (over an open flame, in a pan or in the microwave).  I prefer heating mine over an open flame, covering as them as I go to keep them warm.

Place 2 tortillas each on 4 plates.  Layer each tortilla with ½ an ounce avocado, then a layer of tofu then the potatoes and peppers.

Top each taco with 1 tablespoon salsa and any additional (optional) toppings you desire and serve immediately.

To assemble tacos:

These Shredded Tofu Burrito Bowls are high in protein and veggie-packed! Crispy shredded tofu, black beans, veggies &amp; salsa verde yogurt sauce!

Shredded Tofu Burrito Bowls

block super firm tofu (see notes)

avocado oil (separated)

taco seasoning (separated)

bell pepper (sliced)

rice

black beans (drained & rinsed)

head romaine (chopped)

avocados (sliced)

onions (optional, for serving)

cilantro (for serving)

salsa verde sauce (optional, see notes)

lime wedges (for serving)

tortilla chips (optional, for serving)

Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.

Use a cheese grater to grate the tofu. Transfer to one of the baking sheets and drizzle with 1 tablespoon of oil and 1.5 tablespoons taco seasoning. Toss to coat and place in the oven for 10 minutes.

Meanwhile, add the bell pepper, onion and remaining oil &amp; taco seasoning to the other baking sheet. Toss to coat. Pull the tofu out after 10 minutes and toss. Place the tofu and the peppers/onions into the oven and bake for another 15 minutes - or until the veggies are charred and the tofu is crispy.

Meanwhile, add the salsa verde sauce ingredients (see notes) to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.

To assemble, layer each bowl with rice and top with beans, tofu, peppers/onions, romaine, avocado &amp; pickled onions. Sprinkle with cilantro and drizzle with salsa verde sauce. Have plenty of lime wedges &amp; tortilla chips on the side!

https://www.youtube.com/watch?v=PffQDd-9uTk

These Shredded Tofu Burrito Bowls are high in protein and veggie-packed! Crispy shredded tofu, black beans, veggies & salsa verde yogurt sauce!
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GET THE FULL RECIPE: https://www.thissavoryvegan.com/shredded-tofu-burrito-bowls/

▢1 block super firm tofu see notes
▢2 tablespoons avocado oil separated
▢2 tablespoons taco seasoning separated
▢1 bell pepper sliced
▢1 red onion sliced
FOR THE BOWLS
▢2 cups cooked rice
▢1 15-ounce can black beans drained & rinsed
▢1 head romaine chopped
▢2 small avocados sliced
▢pickled onions optional, for serving
▢cilantro for serving
▢salsa verde sauce optional, see notes
▢lime wedges for serving
▢tortilla chips optional, for serving

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Shredded Tofu Burrito Bowls | This Savory Vegan

These Sheet Pan Tofu Burritos are filled with crispy tofu, shredded cabbage, cilantro, onions, avocado and dairy-free chipotle mayo!

Sheet Pan Tofu Burritos

14-ounce block firm tofu (drained & pressed)

chipotle pepper in adobo (diced)

adobo sauce (from the chipotle can)

taco seasoning (about 3.5 tablespoons)

cilantro (chopped)

vegan mayo

lime

flour tortillas

cabbage

avocado (sliced,

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Add the chipotle pepper, adobo sauce, taco seasoning, onion and oil to a large bowl &amp; whisk to combine. Break apart the tofu with your hands into the bowl. Use a fork to crumble it even more and mix to combine with the sauce. Transfer to the prepared baking sheet and spread in an even layer. Place in the oven for 15 minutes. Flip and cook for another 10-15 minutes, or until crispy. Remove from the oven.

While the tofu is cooking, combine the onion and cilantro in a bowl. Set aside.

Combine the mayo, adobo sauce &amp; lime juice in a bowl and mix to combine. Set aside.

Heat the tortillas over an open flame. To one tortilla add tofu, avocado slices, cabbage, cilantro/onion and a drizzle of the chipotle mayo. Tuck the sides in and roll it up. Cut in half and repeat with the remaining ingredients.

Serve immediately with the leftover chipotle mayo on the side.

https://content.jwplatform.com/videos/uMXPR9Km.mp4

Smoky, spicy shredded tofu taco “meat”! A versatile, protein-packed filling for tacos, bowls, burritos, nachos, and beyond. Just 10 ingredients and 20 minutes required!

Smoky Shredded Tofu Taco “Meat”

Tbsp olive or avocado oil

large onion (any color), finely diced ((1/2 onion

red bell

jalapeño,

garlic, minced

Tbsp chili powder ((or store-bought))

½ tsp smoked paprika

tsp sea salt

2-3 Tbsp adobo sauce ((from a can of chipotle peppers

water ((plus more as needed))

Tortillas (for tacos

Lettuce

Tomatoes

Cilantro

Guacamole ((or Easy Vegan Avocado Crema))

Salsa

If you haven’t already shredded your tofu, do so now. Drain the tofu and pat dry. Then, using the largest side of a box grater, shred the tofu and set aside.

Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 3-5 minutes, until soft, translucent, and beginning to brown.

Add bell peppers and jalapeños and cook for another 2-3 minutes, until softened. Add the garlic and toss to combine. Then add the chili powder, smoked paprika, and salt. Mix to evenly coat the veggies in the spices, then add the adobo sauce, optional chipotle pepper, and water and mix once more.

Add the tofu to the saucy veggies and toss to evenly coat. Spread the tofu into an even layer, turn the heat up slightly, and cook for 2-3 minutes until the bottom of the tofu begins to sizzle. Stir the tofu and scrape up any browned bits. Taste and adjust as needed, adding more water if too dry, adobo sauce for more heat/smokiness (we added the full amount), or more salt to taste. If the tofu is too wet, continue to cook uncovered to evaporate any extra liquid (we didn’t find this necessary!).

Enjoy! We love serving this tofu in bowls with beans, rice, roasted sweet potatoes, and guacamole, or in tacos topped with guacamole and slaw. This tofu also makes a delicious topping for nachos!

Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).

My wife and I have just begun to add plant-based meals to our diet, this being our second entree. I made soft tacos last night with corn tortillas using this recipe for the filling. The recipe was easy to follow and the results were amazing! The only modification was adding the juice of one lime at the end after everything was combined. We were so happy with the flavor that we did not use the vegan cheese that I bought to go with the tacos.
I must admit that I had never cooked with tofu so I was a little apprehensive about how the texture would turn out. For us, the texture of the tofu was kind of like scrambled eggs - not a bad thing, just different from the beef and fish we have used in the past. When I asked my wife if I should make these again she said definitely!!! I agree. Thanks again for posting these delicious recipes!

Loved it! Came together pretty easily and super tasty. My one modification that helped a lot is that I added a little lime juice in the dish and served with lime wedges

https://www.youtube.com/watch?v=DMcV7MD5gXU

These delicious and easy vegan tofu tacos with fajita vegetables are one of my go-to vegan taco recipes. They are very easy to make using simple everyday ingredients, with or without oil.  Perfect for Taco Tuesday, Cinco De Mayo, and anytime you're craving mouthwateringly delicious meatless tacos but don't want to spend a lot of time in the kitchen. Both vegans and omnivores have raved about this easy vegan dinner recipe!

Episode 9 of Adventures in Vegan Living live-streamed vegan cooking show.

➡️ Printable recipe card: https://veganrunnereats.com/10204/vegan-tofu-tacos/
➡️ Find more recipes on my blog: https://veganrunnereats.com/

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➡️ INGREDIENTS:

For the Tacos:
1 16-oz block extra firm tofu, drained and pressed
1 large yellow onion, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/2 green bell pepper (or any color you have), sliced into thin strips
2 Tbsp chopped cilantro and/or scallions
Avocado oil OR cooking spray, as needed for cooking tofu and vegetables

For the Tofu Marinade:
4 Tbsp soy sauce (use tamari for gluten-free)
2 Tbsp freshly squeezed lime juice
1 Tbsp agave or pure maple syrup
1 tsp cornstarch
1 Tbsp chipotle powder
1/2 tsp ground cumin
1/2 tsp dried oregano
3-4 Tbsp water

To Serve:
8 warm taco shells
Your favorite taco toppings - avocado slices, chopped purple cabbage, lime wedges, etc.

➡️ Detailed instructions + printable recipe card:
https://veganrunnereats.com/10204/vegan-tofu-tacos/

#tofutacos #vegantacos #vegancookingshow #veganrecipes #veganyoutube

Easy Vegan Tofu Tacos with Fajita Vegetables | Adventures in Vegan Living Episode 9

This recipe for Copycat Chipotle Sofritas comes together quickly to create perfectly seasoned, hearty, plant-based Sofritas Meat.

Copycat Chipotle Sofritas

extra-firm tofu

neutral oil (I recommend avocado oil)

poblano pepper

chipotle pepper

adobo sauce

maple syrup (honey)

garlic

water (divided)

Cumin

Press Tofu

Wrap the block of tofu in paper towels. Place a heavy skillet on top of the wrapped tofu. Let the tofu press for at least 20 minutes. Alternatively, you can do this the night before preparing sofritas and leave the tofu pressing in the refrigerator.

Cut Tofu

Once the tofu is pressed crumble or tear each slice into small pieces, about ½ inch each.

Prepare Tofu

Char Poblano Pepper

While the tofu is pressing, char the poblano pepper. On a gas stove or grill, turn the heat to high. Place the poblano pepper directly over the flame. Allow the skin to blacken and bubble up, flipping to char each side. Alternatively, you can char the pepper under your oven broiler, turning it every few minutes.  Place the charred pepper in a plastic bag and seal. In about 5-10 minutes, take the pepper out of the bag and the skin will peel right off. Discard the skin and roughly chop the pepper.

Blend Sauce

Place the pepper, salsa, chipotle peppers, adobo sauce, cumin, salt, paprika, garlic, maple syrup, and ¼ cup of water into a food processor or blender and blend until smooth.

Prepare Sauce

Heat Oil

Heat a cast-iron skillet or heavy-bottomed skillet over medium-high heat. Add in the oil and let heat until shimmering. Add the tofu to the skillet and saute until browned, stirring often.

Saute Tofu

Add in the sauce and bring to a low boil. Reduce heat to medium-low and simmer for 10 minutes, adding up to an additional ¼ cup of water if needed. Finish with the juice of the lime and taste to adjust seasonings as needed.

Serve

Serve in burrito bowls, burritos, tacos, or as desired.

Prepare Sofritas Meat

https://content.jwplatform.com/videos/xSTftv2l.mp4

A recipe for perfectly seasoned, hearty, healthy, plant-based taco meat made with tofu.

These Crispy Tofu Street Tacos are ready in 30 minutes, perfect for a vegan weeknight dinner. Packed with protein and taste AMAZING!

Crispy Tofu Street Tacos

chipotle pepper in adobo (chopped)

taco seasoning (about 2 tablespoons)

cilantro (minced)

green cabbage

lime wedges

corn tortillas (or 8 regular corn tortillas)

Heat the oil in a skillet over medium heat. Add the onion and cook for 2 minutes. Add in the chipotle pepper &amp; adobo sauce and stir to combine. Add the tofu to the skillet and use a wooden spoon (or potato masher) to crumble the tofu. Sprinkle in the taco seasoning and mix to combine.

Spread the tofu in an even layer and allow to sit untouched for 2 minutes. Flip and spread in an even layer for another 2 minutes. Continue this process of flipping every 2 minutes until the tofu is your desired crispiness. I cooked the tofu for about 10 minutes.

Meanwhile, combine the other 1/2 of the yellow onion and 2 tablespoons of minced cilantro in a bowl. Set aside.

Combine the mayo, adobo sauce and lime juice (to taste) in a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.

Heat the tortillas over an open flame or in a skillet.

To assemble, layer 2 tortillas on top of each other. Add some avocado, tofu, cabbage, onions/cilantro, chipotle mayo and more cilantro.

This was my first time ever trying tofu. I was concerned it would have an off putting taste or texture. Happy to report that it was neither of those things and just tasted like a super spicy taco! Would recommend for others who are looking to try tofu for the first time!

So delicious! Definitely getting added into the regular rotation!

This was a delicious and easy weeknight dinner! Adding it into the rotation. 

https://content.jwplatform.com/videos/l7FOVPlN.mp4

Top 9 tofu taco meat recipes from across the web

The most viewed tofu taco meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Sofritas - Tofu Taco Meat

Tofu Tacos with Potatoes and Jalape...

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Sheet Pan Tofu Burritos

Smoky Shredded Tofu Taco “Meat”

Vegan Tofu Tacos with Fajita Vegeta...

Copycat Chipotle Sofritas

Crispy Tofu Street Tacos

Top 9 tofu taco meat recipes from across the web

The most viewed tofu taco meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Tofu Tacos with Fajita Vegeta...

Sofritas - Tofu Taco Meat

Tofu Tacos with Potatoes and Jalape...

Shredded Tofu Burrito Bowls

Sheet Pan Tofu Burritos

Smoky Shredded Tofu Taco “Meat”

Vegan Tofu Tacos with Fajita Vegeta...

Copycat Chipotle Sofritas

Crispy Tofu Street Tacos

The most viewed tofu taco meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine