The Vegan Taco recipe you need for Taco Tuesdays!! This tofu taco meat is one of my favorite meatless meats for tacos and burritos; it goes amazing with my creamy avocado cilantro sauce (which I literally use for everything). If you're not a big fan of tofu, then you can use the same recipe for tempeh, minced soya chunks, or even minced cauliflower.
Do I need to press the tofu?
For this particular recipe, you don't have to press the tofu. BUT, you should remove the tofu from the package and pat it dry a couple of times before you crumble it with your hands.
Can I use something other than tofu?
Absolutely, you don't only have to use tofu to enjoy this recipe. You can sub the tofu with crumbled tempeh, soya chunks, or even cauliflower.
Stove top or bake the tofu?
I've tried both baking the tofu crumble and roasting it on stove top, and to really get that slightly crispy outer layer of the tofu it's best to bake it. If you want the tofu even crispier then you can press it before crumbling or you can just broil the tofu on high for about 10 minutes after baking.
Optional toppings to add to your taco:
Dairy free Sour Cream (I use Good Karma)
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For the tofu taco meat:
1 block extra firm tofu
3 tbsp tomato puree
1 tsp garlic powder
1 tsp onion powder
1 1/2 - 2 tsp red chili powder
salt to taste
For the creamy avocado cilantro sauce:
1 ripe avocado
1/2 cup cilantro
2-3 cloves garlic
salt to taste
1/4 tsp black pepper
1/4 tsp cumin powder
1/4 cup water
juice of 1/2 a lime
Preheat the oven to 350º
Add the tomato puree and whisk until combined - if it's too dry, then add 1 tsp of water at a time until it reaches a paste consistency
Add the crumbled tofu (I just used my hands to crumble it)
Mix well to make sure the tofu is well coated
Bake for 40 minutes, flipping the tofu over halfway
While the tofu is baking, make the avocado cilantro sauce- add all the ingredients to a high speed blender and blend until smooth
Assemble your taco with the tofu taco meat, creamy avocado cilantro sauce, and some of your favorite toppings.