Tofu Taco Meat

Elevate your vegan tacos with the most delicious tofu taco meat filling from scratch. Brimming with Latin flavor the ground tofu is deeply seasoned then roasted in the oven on a large sheet pan until perfectly tender, crispy and chewy before being tossed in a savory pan sauce with smoky adobo chile, peppers and tomatoes.

Course Main Course

Cuisine Latin

Keyword tofu taco meat, tofu tacos

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 159kcal

Author Florentina

Ingredients

Tofu Meat

14 oz block extra firm tofu do not press
2 Tbsp Shoyu
1 Tbsp olive oil
2 tsp sweet smoked paprika
2 tsp onion powder
1.5 Tbsp nutritional yeast
1 tsp granulated garlic
1-2 tsp ancho chili powder
1/2 tsp cumin
1/2 tsp coriander
1 tsp oregano
1 tsp maple syrup

The Sauce

1/2 yellow onion diced small
1/2 red bell pepper diced small
1/2 green bell pepper diced small
1 Chile in adobo sauce finely chopped (you can use 2 for more heat)
2 cups fresh diced tomatoes juicy ones
1 lime + extra wedges for serving
1/4 cup fresh cilantro leaves roughly chopped (or basil if preferred)
salt + pepper to taste

Instructions

Preheat Oven to 400”F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl combine the olive oil, shoyu and all the tofu spice mix. Remove the tofu from the package, drain the water and then crumble it up into small bite size pieces (DO NOT PRESS THE TOFU). Toss to coat well in the spice mix and transfer to the baking sheet.
2 Tbsp Shoyu, 1 Tbsp olive oil, 2 tsp sweet smoked paprika, 2 tsp onion powder, 1.5 Tbsp nutritional yeast, 1 tsp granulated garlic, 1-2 tsp ancho chili powder, 1/2 tsp cumin, 1/2 tsp coriander, 1 tsp oregano, 1 tsp maple syrup, 14 oz block extra firm tofu
Roast the seasoned tofu bits for 25 to 30 minutes giving it a toss half way. You want nice golden brown bits that resemble ground meat.
Meanwhile preheat a heavy bottom skillet (the enameled cast iron is great) over medium heat and sauté the onion in a light drizzle of olive oil until translucent. Stir in the adobo Chile, bell peppers and a pinch of salt. Toss to coat, turn up the heat and sauté a few more minutes until the veggies start together a little color.
1/2 yellow onion, 1/2 red bell pepper, 1 Chile in adobo sauce, 1/2 green bell pepper
Add the diced tomatoes, stir and simmer for a few extra minutes until the tomatoes release their juices and you can see a nice sauce forming. Squeeze in the juice from half a lime and season to taste with salt and pepper. Add more lime juice and desired. Stir in the cilantro and basil reserving a few leaves for garnish.
2 cups fresh diced tomatoes, 1 lime, 1/4 cup fresh cilantro leaves, salt + pepper
Transfer the taco meat from the oven to the sauce, mix to coat and serve inside mini tortillas wit extra lime wedges and lots of the juices from the sauce to show.

Video

Nutrition