DTDinner Table

Vegan Tofu Taco Crumbles

Source · Prep 10 minutes · Cook 40 minutes

Per serving: 115 cal · 9 g protein · 8 g carbs · 6 g fat

servings
  • 1 tbsp light oil (≈14 g) - such as canola or vegetable
  • 1 tbsp soy sauce (≈15 g) - use gluten-free if preferred
  • 2 tsp chili powder (≈5 g)
  • 1 tsp smoked paprika (≈2 g)
  • ½ tsp cumin (≈1 g)
  • ½ tsp onion powder (≈1 g)
  • ½ tsp garlic powder (≈1 g)
  • ¼ tsp cayenne (≈1 g) - optional, for heat
  • 350 g extra-firm tofu - 1 block, drained - no need to press
  • ¾-1¼ cups salsa (≈180 g)

Instructions

  1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment.
  2. Mix the oil, soy sauce, and all the spices in a large bowl into a paste.
  3. Crumble the tofu into the bowl with your fingers and toss until coated.
  4. Spread in a single layer on the baking sheet. Bake 30-35 minutes, stirring every 10 minutes, until nicely browned. Watch them toward the end; the small bits darken first.
  5. Transfer to a skillet with ¾ cup salsa and heat through. Add more salsa if you like it saucier.
  6. Serve in taco shells or tortillas with your usual toppings.

Notes