Vegan ground tofu taco meat! This is one of my favorite ways to make tacos. It tastes similar to chipotle’s sofritas only not as wet. I love this tofu ground meat in place of other store bought vegan mock meats because it is less processed and very simple to make! You can use this tofu meat as a filling for enchiladas, quesadillas, taquitos and so much more!
Ingredients for vegan tofu taco meat
- 1 package firm tofu- pressed for about 5 minutes
- 1 tbsp soy sauce
- 4-5 dashes vegan Worcestershire sauce- Kroger brand Worcestershire sauce is vegan/ no fish!
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- 1/2 tsp black pepper
- 1 tsp cumin
- 1/2 cup tomato sauce no salt added- I used Trader Joe’s salt free marinara
- sprinkle of cayenne – optional if you want it more spicy
- You can add salt to taste but I don’t think it needs any more salt because of the Worcestereshire and soy sauce.
instructions:
- 1. Preheat oven to 400 degrees.
- 2. Take tofu out of the package and press it for 5 mins to get some of the moisture out. Crumble the block of tofu with your hands into a large mixing bowl.
- 3. To the mixing bowl add the soy sauce, worcestershire sauce, garlic powder, onion powder, chili powder, pepper, cumin tomato sauce and cayenne pepper and mix well to combine. Use the spoon to break up the tofu more as you stir.
- 4. Spread out the tofu crumbles evenly onto a baking sheet lined with parchment paper or oil. Bake in the oven for 20 minutes, then take it out and flip it over and bake for another 10 minutes. If it gets too crispy and hard then take it out sooner. Serve as filling for tacos, enchiladas, quesadillas, taquitos or on a salad. Use my easy vegan sour cream as a topping.
Tofu Ground Taco Meat
Tofu crumbled up with spices and baked in the oven to make vegan ground taco meat
Equipment
- baking sheet
Ingredients
- 1 package firm tofu
- 1 tbsp soy sauce
- 4-5 dashes vegan Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp black pepper
- 1/2 cup tomato sauce no salt added
- dash cayenne pepper optional, to tastee
Instructions
- 1. Preheat oven to 400 degrees.
- 2. Take tofu out of the package and wrap it in a dish towel or paper towels. Place a heavy object on top of the tofu to press out some of the moisture for 5 minutes. After the 5 minutes unwrap the tofu and crumble it up with your hands into a large mixing bowl.
- 3. To the mixing bowl add the soy sauce, worcestershire sauce, garlic powder, onion powder, chili powder, pepper, cumin tomato sauce and cayenne pepper and mix well to combine. Use the spoon to break up the tofu more as you stir.
- 4. Spread out the tofu crumbles evenly onto a baking sheet lined with parchment paper or oil. Bake in the oven for 20 minutes, then take it out and flip it over and bake for another 10 minutes. If it gets too crispy and hard then take it out sooner. Serve as filling for tacos, enchiladas, quesadillas, taquitos or on a salad.
Notes
I use firm tofu for this recipe and press it for about 5 minutes. If you use extra firm or super firm tofu then don’t press it, the end result might be too dry and hard.
You can add more salt to taste, but I think the soy sauce and Worcestershire add plenty of salt flavor.
Tip- I like to top these tofu crumbles off with some store bought taco sauce to add back in moisture after baking them. This taco meat works great in tacos, enchiladas, quesadillas, taquitos and more!
