Tofu Taco Crumbles
I originally created these tofu taco crumbles to use in chili as a vegan substitute, but they turned out so great that I started using the same recipe for taco fillings. Because it’s high in protein and fiber, this is my favorite lunch during summer days. It’s easy, light, filling and healthy. This is the best meat substitute for Taco Tuesdays or Meatless Mondays. My favorite part of this recipe is the smoked paprika; it adds a good flavor to the tofu and also complements the rest of the ingredients.
These tofu taco crumbles are super easy and take only a few minutes to make. They’ll go well with most any of your favorite toppings. I recommend pairing this with guacamole and pico de gallo. Or make a combo with lime rice or Spanish rice. And if you’re looking to spice things up, try these crumbles with my creamy chipotle dressing!
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Tofu Taco Crumbles
Ingredients
- 14 oz Tofu crumbled
- 1 tsp Garlic Powder
- ½ tsp Smoked Paprika
- 1 tsp Onion Powder
- ½ tsp Paprika
- ½ tsp Black Pepper
- ¼ tsp Mustard Powder
- 3 tbsp Soy Sauce
- ½ tsp Salt or to taste
- 2 tbsp Oil
Instructions
- Preheat oven to 350 F.
- In a mixing bowl; add all the ingredients together (except oil) and mix well.
- Brush oil on a baking sheet pan. Spread the tofu crumble mixture on the pan and bake for 30 minutes. Toss in between, if needed.
- Serve hot.
4 thoughts on “Tofu Taco Crumbles”