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    Home » Recipes » Mexican Inspired

    Published: Jan 7, 2019 · Modified: Apr 28, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Spicy Tofu Tacos

    Jump to Recipe Pin Video

    These healthy Spicy Tofu Tacos have a spicy crumbled tofu filling in a crunchy taco shell with all your favorite toppings.

    Two Spicy Tofu Tacos on a cutting board with salsa next to them.

    These healthy Tofu Tacos are spicy and flavorful. They are easy to make and come together pretty quickly.

    This is one of those recipes where you can customize it to your liking. The spicy tofu taco filling is the star of the show. What you add to the tacos is up to you.

    I made my vegan tacos with chopped lettuce, cherry tomatoes, sliced Kalamata olives, and salsa. I almost added guacamole, but decided against it because I wanted the crumbled tofu to shine through.

    You could use the crumbled tofu in a burrito, enchiladas, or a taco salad. I plan on using it in at least two other recipes.

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    Normally I use soft corn tortillas to make vegan tacos. Since living in Tucson, Arizona the past 19 years, I've been exposed to a lot of authentic Mexican cuisine.

    Hard shell tacos are not authentic Mexican cuisine. They're an Americanized version of a taco.

    Does that make them a bad thing? Of course not.

    What's not to love about hard shell tacos? They add a crunchy aspect that you can only get from the fillings in a soft taco. Ingredients like slaw, lettuce, or radishes.

    Jump to:
    • Can Vegans Eat Tofu?
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • Do I Need to Press the Tofu?
    • 🍽 Serving
    • 📖 Variations / Additions
    • 🌮 Other Vegan Tacos
    • 🎥  Video
    • 📋 Recipe
    • Want to save this recipe?
    • 💬 Comments

    Can Vegans Eat Tofu?

    Yes! Tofu is not only vegan, but also gluten-free unless the tofu is baked in a marinade with ingredients containing gluten. Some baked tofu is baked in soy sauce.

    🧾 Ingredients

    Filling

    • Onion: I used a yellow onion. You could also use a white onion or a red onion.
    • Olive oil: For cooking the tofu filling.
    • Garlic: Adds a pungent flavor.
    • Extra firm tofu: I used extra firm tofu packed in water found in the refrigerated section of the grocery store. You could also use firm tofu.
    • Chili powder, cumin, paprika, cayenne pepper, Mexican oregano: Adds a taco seasoning flavor. You could also use store-bought taco seasoning.
    • Tomato paste: Adds a rich concentrated tomato flavor.
    • Salsa: Use your favorite or make some homemade restaurant style blender salsa.
    • Salt and pepper: Enhances flavors and adds flavor.

    Tacos

    • Tacos shells: I used hard taco shells. You could also use tortillas.
    • Salsa: You could use a homemade chunky salsa or your favorite.
    • Lettuce: I used romaine lettuce. You could use iceberg lettuce or another crunchy variety.
    • Tomatoes: I used cherry tomatoes. Use whatever is available.
    • Kalamata olives: You could also use green olives or leave them off.
    • Cilantro: I know not everyone is a fan of cilantro. You could use green onions instead or just leave it off.

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    🔪 Instructions

    1. Heat olive oil in a hot skillet. Add chopped onion and cook until translucent.
    2. Add garlic and cook 30 seconds.
    3. Add crumbled tofu. Cook 5-10 minutes or until starting to turn golden brown.
    4. Add herbs, spices, and tomato paste. Stir to combine and cook for a few minutes.
    5. Warm taco shells and build in this order: tofu mixture, salsa, shredded lettuce, cilantro, cherry tomatoes, and Kalamata olives.
    Spicy crumbled tofu taco meat in a pan.

    🥡 Storage

    The tofu mixture lasts about 5 days in the fridge in an airtight container.

    Do I Need to Press the Tofu?

    For this recipe it isn't necessary to press the tofu. Always drain the water out when buying the refrigerated tofu.

    🍽 Serving

    The tofu taco filling can be used in so many ways.

    • Loaded Tofu Nachos
    • Vegan Taco Pizza
    • Burritos
    • Enchiladas
    • Vegan Taco Pasta
    • Tostadas
    • Vegan Taco Salad in a Homemade Tortilla Bowl
    Ingredients on a cutting board.

    📖 Variations / Additions

    • Instead of tomato paste you could use salsa, but it isn't as flavorful in my opinion.
    • Use salsa verde in place of tomato based salsa.
    • Add vegan sour cream, sliced avocado or guacamole.
    • Use soft tortillas in place of hard taco shells.

    🌮 Other Vegan Tacos

    • Refried Bean Tacos on a cutting board with a ramekin of salsa.
      Refried Bean Tacos
    • Black Bean and Corn Tacos
      Black Bean and Corn Tacos
    • Cornmeal Baked Avocado Tacos
      Cornmeal Baked Avocado Tacos
    • Soy Chorizo and Tofu Breakfast Tacos
      Soy Chorizo and Tofu Breakfast Tacos
    Spicy Tofu Tacos on a cutting board with a ramekin of salsa next to them.

    🎥  Video

    Tofu tacos with taco seasoning, what's not to love! These vegan tacos are full of flavor.

    *Don't forget to come back and leave your feedback and star rating.

    📋 Recipe

    Spicy Tofu Tacos on a cutting board with a ramekin of salsa next to them.
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    5 from 3 votes

    Spicy Tofu Tacos

    These healthy Spicy Tofu Tacos have a spicy crumbled tofu filling in a crunchy taco shell with all your favorite toppings.
    Course Main Course
    Cuisine Mexican inspired
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    Servings 10
    Calories 115kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    Spicy Tofu Taco Filling

    • 1 cup chopped onion
    • 1 tablespoon olive oil
    • 1 clove garlic minced
    • 14 ounces extra firm tofu drained and crumbled into small pieces
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • ½ teaspoon paprika
    • ½ teaspoon cayenne pepper
    • ½ teaspoon Mexican oregano crushed in your hands
    • 6 ounces tomato paste
    • ¼ cup salsa
    • Salt and pepper

    Tacos

    • 10 taco shells
    • Salsa
    • Chopped lettuce
    • Chopped cherry tomatoes
    • Sliced Kalamata olives
    • Cilantro
    US Customary - Metric

    Instructions

    Spicy Tofu Taco Filling

    • Add olive oil to a hot pan. Add chopped onion and cook until translucent.
    • Add garlic. Cook 30 seconds.
    • Add crumbled tofu. Cook for about 5-10 minutes, or until starting to turn golden brown in areas.
    • Add herbs and spices, tomato paste, and salsa. Mix thoroughly and cook for a few minutes.

    Tacos

    • Warm taco shells according to instructions on pack. Build tacos in this order: tofu taco filling, salsa, lettuce, cilantro, cherry tomatoes, and Kalamata olives.
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    Nutrition

    Calories: 115kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 238mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 5.1mg | Calcium: 39mg | Iron: 1.5mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Mexican Inspired

    • Mango Habanero Salsa on a plate with tortilla chips.
      Mango Habanero Salsa
    • Vegan Black Bean Jicama Tacos
      Vegan Black Bean Jicama Tacos
    • Tofu Nacho Cheese
      Tofu Nacho Cheese Sauce
    • Vegan Chilaquiles
      Vegan Chilaquiles

    Reader Interactions

    Comments

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      Recipe Rating




    1. Lori says

      June 30, 2021 at 4:24 pm

      Hi! Do you press the water from the tofu before you crumble or is it not necessary? Looking forward to trying!

      Reply
      • Willow Moon says

        July 01, 2021 at 6:01 am

        Pressing isn’t necessary. Drain the water only. I hope you like it!

        Reply
    2. Alocasia says

      September 21, 2019 at 10:48 am

      These sound fantastic. Dinner tonight.

      Reply
    3. Nicole says

      March 31, 2019 at 1:40 pm

      Hi. Quick question! Do you think this would be ok to Cook ahead and heat up for quick weeknight meals ?

      Reply
      • Willow Moon says

        April 01, 2019 at 7:57 am

        Absolutely! I always have leftovers. I ate this for about 4-5 days in a row!

        Reply
    4. Missy says

      January 12, 2019 at 10:49 am

      These are AMAZING! Even my meat eating husband didn't miss the meat. He thought it was meat at first actually.5 stars

      Reply
      • Willow Moon says

        January 12, 2019 at 11:19 am

        Thanks Missy!

        Reply

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