Crispy Tofu Tacos

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5 from 1 vote

No healthy dinner rotation is complete without these Crispy Tofu Tacos. Featuring savory, zesty, and meaty tofu crumbles, toasted tortillas, and all the toppings your heart desires, this 30-minute recipe is a winner any day of the week. 100% plant-based and easily made gluten-free!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: Servings

Author: Jenné Claiborne

Equipment

air fryer optional

Ingredients

1 1-16 oz block extra-firm tofu
3 tbsp tamari sauce or low-sodium soy sauce
2 tbsp nutritional yeast
1 tbsp avocado oil or other neutral oil
1 ½ tsp chili powder
1 ½ tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
¼ tsp sea salt plus more to taste
4-8 corn or flour tortillas the amount needed will depend on the size: 4 10-inch tortillas or 8 street taco-sized tortillas
taco toppings shredded romaine lettuce, diced tomato, cilantro, fresh lime juice, and guacamole, and/or vegan sour cream

Instructions

Prepare Tofu Taco Crumbles

Use your hands or a fork to crumble the tofu into a mixing bowl. The crumbles can be as large or as small as you like.
Add the tamari, nutritional yeast, oil, and spices and stir well to coat. Prepare the oven or air fryer (as directed below) to roast the tofu crumbles as preferred.

Air Fryer Instructions

Line the base of your air fryer basket with parchment paper. Pour the tofu crumbles over the parchment, and use a spatula to spread them into an even layer.
Air fry at 375°F for 15 minutes. Stir the tofu, then air fry for 5 minutes longer, or until the tofu is dried out and crispy on the edges.

Oven Instructions

Spread the tofu on a parchment paper-lined rimmed baking sheet and bake at 375°F for 20 minutes. Stir, and continue to cook for an additional 10-15 minutes, until the tofu is dried out and crispy on the edges.

Assemble and Serve

Warm the tortillas in the microwave (wrap in a damp paper towel and microwave for 1-2 minutes until hot and soft), the toaster oven (toast for 2-4 minutes at 400°F until soft and hot), or over a low gas flame (for 30-60 seconds per side until toasted).
Divide the tofu crumbles among the tortillas and top them with shredded romaine, diced tomato, and cilantro. If desired, add a dollop of guacamole or vegan sour cream. Serve hot!

Video

Notes

Storage Directions

Refrigerating — Once cooled to room temperature, the tofu crumbles can be stored separately from the tortillas and toppings in an airtight container in the refrigerator for up to 5 days.
Freezing — If needed, you can freeze the crumbles and leftover (not heated) tortillas separately in freezer-safe containers in the freezer for up to 3 months. Defrost the tofu in the refrigerator overnight and the tortillas on the counter for 30 minutes.
Reheating — Warm the tofu taco filling in a 350°F air fryer or oven for 5-10 minutes until hot and crispy. For convenience, you can also warm it in the microwave on gentle heat.

Recipe Pro-Tips

Air fry or bake in a single layer. The tofu crumbles need exposure to the hot air as they bake or air fry to crisp up. Spread them out into a single layer in the air fryer basket or on the baking sheet. If your air fryer isn't large enough to accommodate all the crumbles in one layer, cook them in multiple batches.

Line with parchment paper. This prevents the small tofu crumbles from falling through the air fryer basket holes or from sticking to the baking sheet.

Make them gluten-free. Easily adapt this tofu tacos recipe to your dietary needs by using tamari sauce and corn tortillas.

Optional variations. For more heat, add a few shakes of cayenne pepper or hot sauce to the tofu or garnish your tacos with sliced jalapeños. Make tofu and black bean tacos by mixing the seasoned tofu crumbles with 1 cup of black beans before air frying or baking. For extra-large appetites, divide the tofu crumbles between two large burritos and top with black beans, rice, and taco toppings before rolling up.

Nutrition