These delicious tofu tacos are filled with spicy vegan tofu crumbles and homemade fresh salsa. They are super easy to make and are ready in just 30 minutes. They’re perfect for weekend breakfasts or brunch but also make a great vegan dinner option any day of the week!
This easy vegan taco filling recipe is perfect to make ahead for quick meals. The spicy vegan tofu taco crumbles are not just for tacos – use them for burritos, enchiladas or skip the tortillas and make vegan burrito bowls. This tofu tacos recipe is perfect for meatless Mondays and is a meal that the whole family will love.
Table of contents
Tofu Taco Meat Ingredients
Tofu – Use the type of extra firm tofu that is super firm and comes vacuum sealed instead of in a carton with water to avoid having to press it. It’s sometimes called high-protein tofu and already has the drier texture of pressed tofu, so it’s one less step to worry about. Otherwise use extra-firm tofu and press it beforehand to reduce its water content. There is also pre-pressed tofu available now.
Swiss Chard – Adding greens like Swiss chard to the vegan taco meat is completely optional, but is a great way to incorporate more veggies into the meal. Substitutions: Swap chard with other hearty greens like kale or collard greens or mix in baby spinach add the end of cooking the filling.
Onion – Use sweet onion such as vidalia onion to add flavor to the tofu taco crumbles.
Garlic – Fresh garlic adds a savory flavor to the tofu tacos.
Olive Oil – Use extra-virgin olive oil to sauté the tofu crumbles mixture.
Tamari – Use low sodium tamari or soy sauce to add umami flavor and color to the vegan taco filling. Substitutions: Use coconut aminos as an alternative to tamari. To make a gluten free version of this recipe make sure that the tamari is certified gluten-free.
Spices – Add classic Mexican spices to flavor the tofu tacos. Use a pinch of ground annatto and paprika for color and flavor. Dried oregano adds a herbal note. Cumin and coriander add a savory flavor to the filling. A pinch of cayenne powder adds a touch of warming heat.
Fresh tomato Salsa Ingredients
Tomatoes – Use summer tomatoes when they are in season and opt for campari or cocktail tomatoes or plum tomatoes to make fresh tomato salsa ay time of the year.
Red Onion – Add a chunk of red onion to the salsa for a sweet and mild onion flavor.
Red Pepper – Sweet bell pepper adds color and a touch of sweetness to the fresh salsa.
Jalapeño Pepper – Green jalapeño pepper adds a mild heat to the salsa. For more heat, leave in some of the seeds and membrane.
Garlic – A touch of garlic adds flavor tot he salsa. One clove is enough to add flavor without overpowering the salsa. Add more garlic if you prefer.
Fresh Cilantro – Fresh green cilantro adds a green herby flavor to the salsa and is an important ingredient in Mexican cuisine. If you can’t tolerate cilantro, simple omit it or swap it with parsley or basil.
Lime – Fresh lime juice adds a bright acidity to the salsa and helps to keep it fresh longer.
Salt – Add kosher salt to taste to bring out the flavor of all of the salsa ingredients.
How to Make Plant Based Tacos
Step 1: Make the Tofu Taco Meat
Start by preheating a cast iron skillet over medium to medium-high heat on the stovetop.
If you are adding Swiss chard or greens, chop the chard leaves into thin strips by stacking them and rolling them up first. Then set them aside.
Slice the half of onion into thin strips and mince the garlic clove.
Break the super firm or pressed tofu into bite-sized crumbles or chunks with your hands and add them to a large bowl.
Add the other tofu taco filling ingredients tot he mixing bowl aside from the chopped card.
Mix everything together to evenly cost the tofu crumbles and onion slices in the seasonings.
Cook the tofu mixture in the hot skillet, stirring it often to avoid burning it. Adjust the burner temperature as needed.
Add the chopped chard once the tofu starts to brown then continue cooking the mixture until the chard is wilted and the tofu is nicely browned.
Transfer the cooked plant based taco meat to a serving platter or bowl.
Step 2: Prepare the Fresh Tomato Salsa
Remove the seeds from the red pepper and jalapeño pepper. Peel the the red onion and garlic and trim the ends off the scallions.
Add all of the salsa ingredients to a food processor and pulse them together until they are finely minced or to your desired salsa texture. Stop halfway though and scrape down the sides of the food processor cup.
Transfer the tomato salsa to a bowl with a rubber spatula.
Step 3: Assemble the Vegetarian Breakfast Tacos
Warm corn tortillas over an open flame on the stovetop or in a dry cast iron or non-stick skillet. Transfer them to a plate and keep the covered with a kitchen towel so they don’t dry out and stay warm.
Layer the taco filling, salsa and any other toppings into the warm corn torillas and serve the tofu tacos right away with lime wedges on the side.
More Vegan Taco Toppings Ideas
- sliced avocado
- chopped green onions
- fresh cilantro leaves
- pea shoots
- crumbled vegan soft cheese like vegan cashew cheese or almond cheese
- soy labneh
- fresh corn salsa
- mango salsa
More Delicious Brunch Recipes
- Vegan Tofu Quiche Recipe (Gluten Free)
- Green Chile Tangerine Blissini
- Rösti with Smoked Salmon and Beetroot Salad
- Fried Sweet Plantains
- Blueberry Lemon Scones
- Vegan Baked Citrus Sesame Donuts Recipe
- Gluten-Free Buckwheat Pancakes
More Vegetarian Tex-Mex Recipes to Try
- Loaded Tex-Mex Sweet Potato Fries
- Black Bean Enchiladas with Green Chile Sauce
- Layered Taco Cake
- Vegan Squash Blossom Tacos
- Vegan Sweet Potato Nachos
- Spicy Guacamole
- Easy Vegan Queso – Nut Free
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Tofu Taco Filling
- 4 stalks large Swiss chard leaves optional
- 1/2 large onion
- 1 clove garlic
- 16 oz super firm tofu
- 2 tablespoon extra virgin olive oil
- 2 tablespoons tamari or soy sauce or coconut aminos
- 1/2 teaspoon kosher salt
- 1/2 teaspoon anatto powder
- 1/2 teaspoon paprika powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper powder or chili powder
Fresh Tomato Salsa
- 1/2 large red bell pepper
- 1 medium jalapeño pepper
- 1/2 small red onion
- 1 clove garlic
- 3 stalks green onions
- 8 oz fresh campari tomatoes or plum tomatoes
- 1 cup fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 8 soft corn tortillas
- 1 avocado optional
- 1 cup fresh cilantro leaves optional
- 1 lime cut in wedges, optional
- 1/2 cup vegan soft cheese crumbles optional
Make the Tofu Filling
- Heat a cast iron skillet over medium-high heat.
- If adding chard, stack the chard leaves one on top of the other and roll them up into a tight bundle. Slice through the rolled up chard to create thin strips. Set chard aside from other ingredients for now.
- Slice the half of onion into thin strips. Smash and mince garlic.
- Break up tofu into crumbles and chunks in a mixing bowl. Add other ingredients except for chard and toss together until everything is coated with the oil, tamari and seasonings.
- Cook the tofu mixture in the skillet for about 5 minutes, turning and stirring it periodically with a wooden spoon or spatula to keep it from burning. Lower heat a bit if it seems too high.
- When the tofu starts to brown add the chopped chard. Continue stirring until mixture is thoroughly cooked and has nice browned bits. Serve the vegan taco filling hot or at room temperature.
Make the Salsa
- De-seed peppers, peel onion and garlic, and trim ends of scallions.
- Place all of the salsa ingredients into a food processor. Pulse the ingredients together until they are finely minced or to your desired texture for salsa.
Assemble the Tacos
- Warm the corn tortillas up in a dry skillet or over an open stovetop flame then transfer them to a plate and cover it with a kitchen towel to keep them warm.
- Cut open the avocado and remove the seed and peel then cut it into thin slices.
- Layer the taco filling, salsa, avocado and cilantro into the warm tortillas and serve them immediately with lime wedges on the side. Optionally crumble soft vegan cheese as a topping to serve on the side.
- Store tofu taco filling and salsa in separate airtight containers in the refrigerator for up to 3-4 days.