Tofu Taco Meat
This tofu taco meat is quick, flavorful, and made in one pan with simple ingredients. It’s slightly crispy, juicy, and perfect for tacos, burritos, bowls, nachos, or taco salads.
Servings: 4
Calories: 119kcal
Ingredients
- 1 (14-ounce) block extra-firm or firm tofu
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast optional
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- ¼ cup vegetable broth or water
Instructions
- Drain the tofu and pat it dry with paper towels. You don’t need to press it, especially if you’re using extra-firm tofu, but if it feels very watery, pressing it can help it get a bit crispier. To press it, wrap the tofu in a clean kitchen towel and place something heavy on top for 10–15 minutes. You can also use a tofu press if you prefer.
- Use your hands to crumble the tofu into small, uneven pieces.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook for 10–12 minutes, stirring occasionally, until it’s browned and slightly crispy around the edges.
- Add the soy sauce, tomato paste, nutritional yeast, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper. Stir well until the tofu is evenly coated, then cook for 2–3 minutes, stirring occasionally, to let the flavors develop.
- Pour in the vegetable broth or water and stir to combine. Cook for another 3–5 minutes, until the liquid is mostly absorbed and the tofu is juicy but not watery.
- Serve immediately in tortillas for tacos, or use it for burritos, bowls, nachos, or salads. I like to serve it with lettuce, tomatoes, corn, and vegan sour cream.
Notes
- Store the tofu taco meat in an airtight container in the fridge for up to 3 to 4 days. Let it cool completely before storing for best texture.
- Freeze for up to 2 months in a freezer-safe container.
- Thaw in the fridge overnight or reheat straight from frozen.
- Reheat in a skillet over medium heat or in the microwave until heated through. Add a splash of water or vegetable broth if it looks dry when reheating.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 7g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 674mg | Potassium: 344mg | Fiber: 2g | Sugar: 2g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg
