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Tofu Crumble for Vegan Tacos

This tofu crumble makes the perfect vegan taco meat. It is oil-free, gluten-free, and absolutely delicious!
Prep Time40 mins
Cook Time25 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: plant-based, Vegan
Servings: 6 small tacos
Calories: 105kcal
Author: Bree Sheree


  • 350 grams extra firm tofu
  • 1 tablespoon tamari (low sodium)
  • 1 tablespoon tomato paste
  • ¼ cup water
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon cornstarch


  • Preheat oven to 350 degrees Fahrenheit.
  • Slice the tofu into slabs that are about 1 centimeter thick, then press the tofu for 30 minutes.
  • To a medium-sized bowl, add everything except for the tofu. Mix it all together evenly.
  • Once the tofu has been pressed, squeeze it into a crumble with your hands.
  • Add the crumbled tofu to the bowl and mix until it is evenly coated.
  • Spread the tofu in an even layer on a baking sheet lined with parchment paper.
  • Bake in the oven for 12 ½ minutes.
  • Remove the tofu from the oven and mix it around.
  • Spread the tofu in an even layer again and bake for another 12 ½ minutes.


This recipe makes enough tofu crumble for approximately 6 small tacos. You will get about 2.5 cups of tofu crumble from this recipe.
Nutrition information is an approximation for ⅙ of the tofu crumble.


Calories: 105kcal | Carbohydrates: 5g | Protein: 11g | Fat: 5g