A healthy helping of plant-based power for you today: Tofu Tacos. Lightly spicy, crumbly (in a good way), and packed with protein and fiber, these tasty tacos are ready in less than 30 minutes. You can use the filling in all kinds of yummy ways beyond a tortilla, and it has a moderately crispy, pleasing texture that will make these tacos a hit even amongst tofu skeptics.

Quick and easy Tofu Tacos with black beans. Crispy, lightly spicy, and delicious! A high protein vegetarian meal that's ready in less than 30 minutes.

I first started cooking with tofu after college, which was not so coincidentally when I first became fully responsible for paying my own grocery bills. Cutting out meat was a quick way to save, but as a lifetime study in hanger management, I knew I needed to ensure that my vegetarian meals were filling and protein rich.

A friend turned me on to cooking with tofu, and I’ve been a devotee ever since. Tofu saw me through many easy dinners when I was first learning to cook, helped keep Ben and me well fed while he was in law school, and is still a regular on our dinner menus.

Tofu might sound like an obvious choice for someone looking to cook more meatless meals, but since it was not something we grew up eating, cooking with it was new territory. My impressions of tofu were that it was mushy and bland.

Thank goodness I decided to try it anyway.

I could not have been more wrong! Uncooked or improperly cooked tofu is mushy and bland. Well-cooked, nicely seasoned tofu (ahem, this Tofu Taco recipe) is wildly delicious. In addition to the pro-taste potential, tofu is high in protein, incredibly versatile, and far easier on your wallet than meat too.

Easy Tofu Tacos. Made with black beans, salsa, and chipotle for a spicy kick.

I snagged the idea for Tofu Tacos from our favorite taco spot, which is dangerously located just a seven-minute walk from our new house. They make some of my favorite vegetarian tacos, so when a new tofu-based one came on the menu, I had to try it.

Honestly…I was let down. I am adamant that eating a vegetarian meal doesn’t mean you should have to sacrifice taste, texture, or satisfaction, and the restaurant’s tofu taco didn’t hit it home. The flavor was one-note and the texture uninteresting. I felt like I was skimping.

I couldn’t let it go. After all, these Asian-inspired Mushroom Tofu Tacos have been one of the latest, greatest hits to come from our kitchen. Surely I could come up with a recipe for Mexican tofu tacos worthy of the precious avocado I planned to slather all over the top!

Tofu Tacos with black beans. An easy vegan dinner ready in just 30 minutes!

How to Make the Best Tofu Tacos

Here we have it, the spicy Tofu Tacos of my dreams!

  • I took inspiration from my Vegan Enchiladas and started the filling by breaking the tofu into crumbles and sautéing it. The benefit here is that you don’t have to bother with pressing the tofu first. The liquid cooks right off.
  • To give the recipe the effect of smoked Tofu Tacos without the fuss of actually smoking the tofu (challenging particularly since I don’t own a smoker), I added a generous amount of chipotle chili powder, which has a lightly smoky, spicy taste. If you are sensitive to spice, you can reduce the amount. If you love your tofu tacos spicy, carry on as written and feel free to kick it up even further.
  • For additional protein, I added black beans, which stretch the filling further, give the tacos additional protein and fiber, and make for a pleasing textural contrast too.
  • Final flavor booster: prepared salsa. It instantly ups the tacos’ taste for almost zero additional effort.

After making the filling, although I loved the flavor, I still wasn’t 100% satisfied with the texture. I wanted the tofu taco crumbles to have the bits of the crispness that I love in meat-based tacos. Popping the skillet under the broiler a few times did the trick! The baked tofu tacos filling had the crispy bits that I’d been missing.

Looking for a recipe using tempeh instead? These Tempeh Tacos are another delicious, smoky option.

Healthy Tofu Tacos. Easy, vegan, and flavorful!

More Ways to Use Tofu Taco Filling

  • Any-Way-You-Like-Them Tofu Tacos. We love these inside flour tortillas, piled with avocado, salsa, fresh cilantro, and a squeeze of lime. As written, this recipe is for vegan tacos; if you aren’t dairy free, feel free to pile them with cheese and Greek yogurt too.
  • Tofu Nachos. Spread corn tortilla chips onto a rimmed baking sheet and sprinkle the filling over the top. Sprinkle generously with shredded cheese, then place under the broiler for a few minutes until the cheese is melted and bubbly.
  • Tofu Enchiladas. Roll inside corn tortillas and line up side by side in a pan. Top with red enchilada sauce and shredded cheese, then bake in a 350 degree F oven until hot and bubbly.
  • Mexican Tofu Hash. Top with a fried egg or mix with eggs to create a scramble.
  • Tofu Burrito Bowl. Mix with rice and serve topped with lots of avocado, Greek yogurt, and cheese.
  • Frozen Tofu Tacos. You can make the filling ahead then freeze it for up to 3 months. Thaw overnight in the refrigerator or more quickly in the microwave if you forget to pull it out before dinner.

How to Store and Freeze Tofu Tacos

  • To Store. Store leftover filling in the refrigerator for up to 4 days .
  • To Freeze. Place filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Whether or not tofu is new territory to you, I hope these Tofu Tacos give you a reason either to try it for the first time or add a new vegetarian recipe to your dinner rotation. As always, if you do try the recipe, please leave a comment below. I love hearing what you think!

Quick and easy Tofu Tacos with black beans. Crispy, lightly spicy, and delicious! A high protein vegetarian meal that's ready in less than 30 minutes.

Tofu Tacos

5 from 32 votes
Quick and easy Tofu Tacos with black beans. Crispy, lightly spicy, and delicious! A high protein vegetarian meal that's ready in less than 30 minutes.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 4 servings


  • 2 tablespoon extra-virgin olive oil divided
  • 1 tablespoon soy sauce or use tamari to make gluten free
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle chili powder pretty hot! reduce to 1/2 teaspoon if sensitive to spice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 (14-ounce) block extra-firm tofu drained and patted dry
  • 1 (14-ounce) can black beans rinsed and drained
  • 1/2 cup prepared salsa
  • 2 tablespoons nutritional yeast

For serving:

  • Warm corn or flour tortillas
  • Sliced avocado, chopped cilantro, salsa, cheese (dairy free if needed), tomatoes, and/or any of your favorite taco fixings


  • Place a rack in the upper third of your oven and turn the broiler to high.
  • In the bottom of a large mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, chili powder, chipotle chili powder, cumin, garlic powder, and onion powder. Crumble the tofu into small pieces in the bowl. With a fork, stir to combine. The tofu should be in small bits. Toss until the tofu is evenly coated with the spices. I find it fastest and easiest to use my hands.
  • Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium high. Add the tofu crumbles. Cook, stirring occasionally, until the tofu is dry and the moisture has cooked off, about 6 minutes. Add the black beans, salsa, and nutritional yeast. Cook until warmed through and the salsa liquid has cooked off, about 1 to 2 minutes more.
  • Spread the tofu mixture into an even layer. Place under the broiler and cook until darkened on top, about 4 minutes. Remove from the oven, stir to expose new parts of the tofu to the top, then spread back into a single layer. Return to the oven and broil 4 additional minutes. Remove from the oven and repeat the stirring and broiling once more (3 times total). Pile the filling inside warm tortillas and top with all of your favorite fixings.


  • Store leftover filling in the refrigerator for up to 4 days or freeze for up to 3 months.
  • This filling is also delicious served over rice, inside burritos, or even over chips and baked up as nachos. For more ways to use it, see the blog post above.


Serving: 1of 4, about 1/2 cup fillingCalories: 268kcalCarbohydrates: 25gProtein: 17gFat: 13gSaturated Fat: 1gFiber: 7gSugar: 3g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I have been dreaming of a way to make tofu tacos for YEARS. Thank you for making my dreams a reality! Can’t wait to try it!

      1. Update: I finally got a chance to make them, and they were delish! I accidentally added too much tofu, but it was easy to correct with a little bump of all the seasonings. I also didn’t have any chipotle chili powder, so I subbed in 1/4 tsp cayenne pepper. I’m already looking forward to the leftovers at lunch :)
        My boyfriend (normally a strict tofu-belongs-in-stir-fry person) also approved.
        Thank you, Erin!5 stars

        1. Hi LeaAnn! It depends on how much you’d like to stuff them! I’d say if you have 8, you’ll be more than set.

    1. Hi J! There is certainly sodium in the recipe, but I don’t include an estimate in my nutrition info because it can vary so widely depending upon the brands of products you use. If the precise sodium amount is important for you, I’d recommend using a free online resource like MyFitnessPal to calculate!

  2. Hi Everyone, If you can find Tofu already pressed it will hold up to the grill. Publix carries it in the produce dept. It is not the same as when you do it a home. Erin it will give you the smokey flavor. You can even slice it in thick portions. For anyone wanting to change how the tofu consistancy is. Take a regular firm or extra firm block  drain the water it came in don’t press it and throw it in a ziplock in the freezer. It seems to create air pockets which is kinda like a chicken breast. I cannot take credit for that idea but I am sorry I don’t remember the source. Thank you for the great recipes.

  3. I made these last night, they were fabulous! I put the tofu together with the spices but did not have time to cook it that night so it sort of marinated overnight. I did not do the broil step because the color didn’t matter to me. When I told my husband what I was making, he said “tofu? tofu? T-O-F-U?” I think he was confused because we’ve only had it in asian dishes. Afterwards he said “you know, that didn’t even taste like tofu. That was really good!” so thank you for a delicious recipe!5 stars

  4. Wow! This looks so yummilicious (lol) I’ll get it on my list of to-dos this weekend. I’ve heard about tofu tacos but wasn’t willing to dig too deep into getting the ingredients correct.5 stars

  5. This us such a delicious taco recipe and very inexpensive to make. My husband, my very picky 16 month old and I all love the seasoning, and I’ve started making it in mass amounts so we have it on hand. I generally use lemon rather than lime for the recipe because that’s what we have on hand. We also buy plain extra firm tofu, so I season it with italian seasoning so it’s close to the garden herb.5 stars

  6. My husband and I love these tacos. I’ve been wanting to eat more vegetarian  meals and he has been resisting. Thanks so much for such a delicious recipe. We also love the Curry Lentils and Mexican Casserole. Everything that we’ve tried from you is really great. Yum!!!5 stars

  7. Thanks for the awesome recipe Erin, these tacos were delicious! I came across your site a few months ago and have been able to try some of your recipes. My husband and I have enjoyed them all! 5 stars

  8. Amazing recipe, i didn’t have all the ingredients but improvised and it was super tasty! thanks so much!! now i’m a fan of tofu tacos!!5 stars

  9. Is it ok to not bake it? Would that require pan frying for longer? Sorry to ask but our oven heats up the whole place and we don’t use/have AC to help cool down. Haven’t tried it yet but looking forward to it!

    1. Hi Alyssa! The broiling step is for browning, texture, and flavor, so it’s not necessary but I do think it’s worth it! If you want to give it a try to avoid heating up your whole house, you can certainly go for it. Enjoy!

  10. I have to say that this is our weekly dinner item, I have made for my friends as well, who can’t believe its tofu. This recipe has been a life changer and we love it.5 stars

    1. Shanna, I am so so soooo happy to hear this. Thank you for sharing your feedback and taking time to leave this wonderful review!

  11. This looks really great and I plan to make it tomorrow. One question though, what could I substitute for the nutritional yeast? I don’t have any and won’t be making a grocery run before I make this. Thanks!

    1. Hi Kiersten! The nutritional yeast offers a bit of cheesy flavor without actually adding cheese. So, you could experiment with real cheese or just leave it out. I hope you enjoy the recipe if you give it a try!

  12. Made these and they are amazing!!! Don’t forget a squeeze of lime and I added chopped red onions. Also added my homemade jalapeno cucumber sauce.

  13. I’ve been vegetarian for 20+ but this was my first time making tofu tacos-they exceeded expectations! Thank you! I’ll make them again and again! 5 stars

  14. This looks delicious! I was wondering if it’s ok to leave out the salsa and beans and just serve them on the side. Would I need to adjust cook times or anything? I have a picky 10 year old who refuses to eat either. 

    1. Hi Stephanie! Unfortunately, the salsa is important in the recipe for both flavor and moisture, so I would not recommend omitting it. The black beans can be left out, if needed. I hope this helps and that you enjoy the recipe!

      1. Thanks for getting back to me. Maybe I can find some salsa without visible onions and she will never know lol… I can’t wait to try this!

  15. Absolutely delicious! Newer to the vegitarian scene (thanks to the nudging of my 16 year old son) and this recipe came out JUST like the recipe! Broiling is surely the secret. Finished our tacos with a drizzle of my homemade chipotle crema!! Thanks for sharing this great recipe!5 stars

  16. First ever tofu dish I’ve tried or made! It was fantastic, my husband literally couldn’t stop saying how good it was! So easy to make as well. While the tofu was broiling, I sautéed some peppers and got tortillas ready. Hands down would make again. Definitely would try nachos, and loaded fries/potatoes. The recipe is so easy to follow, and pretty true to cook time! 5 stars

  17. GUYS 😍

    If you are looking for a simple, tasty tofu recipe, look no further! Tacos are literally my favorite food, and with transitioning from vegetarian to full vegan this year, I was looking for something I could do at home to save some money! (Those frozen substitutes work well but can get pricey, and the brand I liked used egg 😕)

    I don’t like to work too hard making my food, but I want it to enjoy the heck out of it. This fit the bill! Loved that you didn’t have to spend a bunch of time trying to get all the water out of the tofu, and the flavor from the spices is absolutely amazing. Even my husband to be was a fan!!

    Tofu pro? You’ll love this. New to tofu?? Don’t be scared, you’ll also love this 😍 thanks for the recipe, Erin! It’s definitely gonna be a made again in our household 💖5 stars

    1. This MADE my day, Hannah! Thank you so much for taking the time to leave this kind review! I’m so happy you enjoyed this recipe!

  18. This recipe is outstanding!  My husband and I are not vegetarians )much less vegans!) and we both LOVED it. I don’t regularly cook tofu but this was a breeze and the instructions (and seasonings!) were spot on. Thanks so much, Erin – you’ve expanded our culinary horizons :)5 stars

  19. This is my go-to recipe for tofu tacos and my son loves this recipe!! I’ve tried making several types of cooking methods and seasonings and this is the one!5 stars

  20. Can I make double the batch and keep warm in a crockpot for a potluck party? I’m wondering if it’ll get too dry or if it’ll be okay as is. Thanks in advance!

    1. Bett, I’ve never tried this before! I think it could work. If it seems to be getting dry, add a bit more salsa to moisten it up. I hope you enjoy it!

    2. May I just say this was such a bomb recipe, it was soooo Good.
      Had some tofu on my fridge, had no idea what to do with it so I Googled tofu recipe and this was one of the top 4 I saw with good ratings. And even though it did not have many ratings I went with my gut feeling and decided to pick this one. It is so good and addictive. I might just stop eating beef, really I’m considering it.
      You won’t be disappointed, may I add that if you make some Mexican red rice on the side and add this recipe to the top of the rice (kind of like a vegan bowl is so good too. Thank you for sharing this recipe I loved it! I will definitely be making it many times again.5 stars

  21. These tacos look great and I can’t wait to try them. One thing I wanted to ask about the nutrition information: Would it be possible to include the sodium content, not just for this recipe, but for others moving forward? I only ask because I have two family members who are on sodium-restricted diets, and that’s one of the nutrition facts I look at. Thanks, Erin! I love sharing your recipes with my family!

    1. Hi Nena! Since sodium content can vary so much based on the brands of ingredients used, I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I hope this help and that you enjoy the recipe!

  22. I’m in the process of making this tofu taco recipe. So far I LOVE it! I didn’t have any chipotle powder, and I didn’t want to buy any, so I used the smoked paprika I already had in my spice rack. Right now I’m toasting the tofu and black bean mixture under the broiler for the second time, and I slurped a finger into the bowl that held the tofu mixture before I washed the bowl, and BOY is it delicious! I am starving!!! I can’t wait to eat!

  23. This was the first crispy tofu taco recipe I ever tried for my family. We are plant-based (mostly vegetarian) and wanted to incorporate more tofu into our lives. It was delicious and everyone loved it. When I wanted to make the recipe again, I checked out a bunch of other crispy tofu taco recipes to compare. I’m realizing this one really is the best for us: a lot of other recipes dredge tofu in corn starch, bread crumbs, or corn meal. I prefer this one because it adds nutritional yeast and beans, is one of the most flavorful, and satiates all the former chicken-lovers among us. So tasty and chock full of healthy nutrients! We didn’t have onion powder or the chipotle seasoning, to no apparent detriment to flavor. Outstanding recipe. Thank you!5 stars

  24. Simple and tasty recipe. Great way to use tofu. I’m not sure it’s necessary to do the broiling part though as it dries out the black beans a little too much. I think you could cook it longer in the pan on the stove top and it’d be just as good. I will make it again. Thank you Erin!5 stars

    1. Hi Victoria! The flavor of chili powder is really unique and can’t be directly substituted. You can still give the tacos plenty of flavor though! I’d suggest using a small pinch of cayenne, an extra 1/2 teaspoon of cumin, and 1 teaspoon of smoked paprika. You can taste and adjust as you go. I hope you love the recipe!

  25. I make this recipe every week for the protein part of my macro bowls. It’s delicious!! I’m only recently vegetarian and this recipe is a staple for me. My husband even loves it, and he’s not plant based. 5 stars

  26. These tofu tacos were another excellent hit. I served them with extra diced tomatoes, lime, Greek yogurt, and extra salsa. I didn’t yet have nutritional yeast, but now I have it on hand and will add it next time. Delicious!5 stars

    1. Hi Megan! The nutritional yeast adds a bit of cheesy flavor without actually using cheese. So, you could experiment with real cheese or just leave it out. I hope you enjoy the recipe if you try it!

  27. I love this recipe, and make it at least once a week. I make a double batch and keep it on hand for quick lunches. Thank you!5 stars

  28. Holy frijoles this is delicious! I found super firm cilantro tofu in the store today and I googled recipes for it when I found this recipe. I made tofu tacos with corn tortillas, and topped them with cilantro lime slaw, pico de gallo and avocado and a few crumbles of queso blanco on top.  I will be making this my go to taco recipe from now on. Thank you!5 stars