Seasoned and baked tofu crumbles stand in for meat in these quick and easy, Mediterranean-inspired vegan tacos. Top your crumbled tofu tacos with your favorite veggies, herbs, and garlicky vegan yogurt sauce for a unique, flavorful meal.
I like mine with tomatoes, cucumbers, red onions, and cilantro, or other fresh herbs like parsley or mint. They also taste great with shredded cabbage and cherry tomato and red onion salad.
And if you're not in the mood for Mediterranean flavors, the tofu crumbles work with more traditional taco toppings, too, like hot sauce and guacamole.
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I used street taco sized tortillas and put Trader Joe's vegan tzatziki, the tofu crumble, sliced cucumber, red onion, tomatoes, mint & chili garlic sauce. A definite keeper !
- Laurie
Ingredients
- Tofu: For this recipe, I recommend using super firm tofu, as shown in the image above, which does not require pressing. Or use extra firm and remove the excess liquid with a tofu press.
- Cayenne: Adjust the amount of cayenne pepper depending on how spicy you like your food.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make crumbled tofu tacos
- Using your hands, crumble the tofu into a mixing bowl. Add the olive oil, coriander, cumin, garlic powder, oregano, cayenne, salt, and pepper, and mix with a fork until well combined.
- Spread the tofu mixture on a baking sheet in an even layer.
- Bake until lightly browned and crispy.
- Assemble your tacos with your favorite toppings and enjoy.
Looking for more creative ways to use tofu? Don't miss my vegan tofu recipes that aren't stir fry roundup.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Mediterranean Crumbled Tofu Tacos
Ingredients
- 14-16 ounces extra-firm or super-firm tofu, (pressed if packed in water)
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- salt and pepper, to taste
For serving:
- 8 small tortillas, warmed
- vegetables, herbs, and sauce, for serving
Instructions
- Heat the oven to 400°F/200°C.
- Using your hands, crumble the tofu in a mixing bowl. Add the olive oil and spices and mix with a fork to combine.14-16 ounces extra-firm or super-firm tofu, 2 Tablespoons extra virgin olive oil, ½ teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon ground coriander, 1 teaspoon garlic powder, ¼ teaspoon cayenne pepper, salt and pepper
- Spread out the tofu mixture in an even layer on a baking sheet.
- Bake on the center rack until lightly browned and slightly crispy on the outside, mixing after about 15 minutes. Bake for 30 minutes total for crunchier crumbles and less time for softer crumbles.
- Assemble your tacos by adding the tofu filling to the warm tortillas along with your favorite toppings.8 small tortillas, vegetables, herbs, and sauce
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Notes
Nutrition
Nutritional information is an estimation only.
Laurie says
I used street taco sized tortillas and put Trader Joe’s vegan tzatziki, the tofu crumble, sliced cucumber, red onion, tomatoes, mint & chili garlic sauce. A definite keeper !
Amy Katz says
Sounds fantastic, Laurie! I love your choice of toppings.
Whack says
Hi Amy!
This is simply BRILLIANT!
And who'da ever thunk t'a use mint as a garnish in a taco?
This will become one of my surprise dinners when I entertain. Next time, for a bit more meaty texture, I'm gonna add some small chunk walnuts about the last 15 minutes of the tofu roasting process!
Thank you Amy!
Amy Katz says
Great idea to add walnuts!