This post may contain affiliate links. Please read our disclosure policy.

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, and Baked Tofu 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 (aside from my own Cauliflower 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!

Tofu Tacos

4.91 from 134 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 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

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

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




234 Comments

Leave a comment

  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

      2. Going to try this. About how many tacos will this fill? Just want to make sure I make enough tortillas. TIA

        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.

      3. Thanks for the recipe. It was delicious. I added cooked califlower to the mixture before broiling. I then scooped it over corn chips, sprinkled cheese over the top and broiled it in the oven until the cheese melted. I served it with a side if homemade guacamole. It was a huge hit!5 stars

    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

    1. I’m so glad to have you as a reader, Sarah! And I’m happy to hear you enjoyed this recipe too!

  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

    1. Thank you for taking the time to share this kind review, Lisa! I’m so happy to hear that this recipe was a hit!

  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!

    1. I’m so happy to hear that you enjoyed this recipe, Marisol! Thank you for taking the time to share this kind review!

  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

    1. Thank you for taking the time to share this kind review, Jennifer! I’m so happy to hear that this recipe was a hit!

  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

    1. YAY! I’m so happy to hear that this recipe was a hit, Dana! Thank you for taking the time to share this kind review!

  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

    1. The only thing I didn’t do was the salsa, because I don’t eat spicy food but the flavor from the seasoning is great ?5 stars

    1. I’m so happy to hear that this recipe was a hit, Judith! Thank you for taking the time to share this kind review!

  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

    1. I’m so pleased to hear that this recipe was a hit, Mary! Thank you for sharing this kind review!

  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

  25. I want to make this but I have no chili powder. Any idea how much should I increase the other ingredients by?

    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!

  26. This is an amazing recipe! Thank you for posting. Definitely plan on making this a regular in our house.5 stars

  27. 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

  28. 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!

  29. 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

  30. 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

  31. It’s official: this is my go-to recipe for tacos. I have made them several times and they are so tasty. I like to add roasted corn kernels to ours, and serve with some sort of tangy slaw. I usually have left over filling, and always look forward to having those with an egg in the morning with some hatch pepper salsa. Yum! Today I’m changing it up a bit, because I happen to have corn chips and no tortillas… and trying it as a nacho-type salad. Thank you for sharing this recipe!5 stars

  32. HUUUGE Success!!!! I didn’t have black beans but it still turned out great! I threw on some thin radish slices, peppers, shredded cheese and sour cream- best taco night in a while!5 stars

  33. The taste did not come out like I wanted. I was looking for more of a spicy hit, and wasn’t there. I made my own salsa, and used soaked beans that I I just recently cooked. I had just made the salsa from sarranos but the peppers were mild. Great idea and I will try again now I’ve made it once.4 stars

    1. Thanks for sharing your feedback David! I usually err on the side of less spice because I have many readers with more sensitive palates, and because it’s easy to add spice but if you go overboard, it’s hard to fix. I hope you enjoy it even more with your tweaks.

      1. So I made this dish a second time and used prepared salsa versus my own. I let the tofu sauté a little longer in the spices, before putting the black beans on with the salsa. Turn into the oven and follow directions and the results were excellent. This is a great recipe and certainly recommend it. I put the leftovers in the fridge overnight and had for lunch. Amazing5 stars

  34. Just made these and between my husband, my 2 year old daughter and myself, we ate all of it. Everyone said they were the best vegetarian tacos we have ever made. I subbed pinto beans because that is what we had on along with the pepita salsa from Trader Joe’s. Thanks, Erin!5 stars

  35. This recipe is amazing. Super easy, affordable and clean ingredients, flavorful, filling, and doesn’t take a lot of time to prepare. I made it last night and will be definitely adding it to our meal rotation. Highly recommend!5 stars

  36. Loved this recipe so much! Super easy and yummy, I had it both in a taco and in a salad! If you have a Trader Joe’s near you, you HAVE to try using their pepita salsa: seriously a game changer!5 stars

  37. Wow, this recipe is just perfect! It’s easy to make, doesn’t create a ton of mess in the kitchen and TASTES phenomenal! I have recently greatly reduced my meat intake and I’ll be honest – sometimes I miss the old way I used to cook (with more beef, turkey, etc. for tacos). This made such a wonderful substitute. The flavor is spot on and I love that no animals were harmed to make this meal. I love your recipes, and am so grateful you have many vegetarian/vegan options on your site so that people with different diets/preferences can enjoy the fabulous recipes. I will make this again for sure! P.S. – Go Irish! – from a fellow ‘Domer, class of 20035 stars

  38. These are so freaking delicious!!! I found this recipe about 5 weeks ago, and I just made them for the 4th time! SO GOOD!5 stars

    1. Hi Lindsay! I recommend using extra firm tofu, but it should turn out fine with medium. I hope you enjoy the recipe if you try it!

      1. Thanks! I have actually been making your recipe for about a year or so. Everyone loves it! I just noticed that I accidentally bought medium firm tofu this week.5 stars

  39. This worked out really well. I used 1/4 cup of salsa and 1/4 cup of home made ‘chili sauce’ which is a bit sweet. My husband and I really liked it. I would definitely make it again.5 stars

  40. Omg how have I only discovered this recipe! I’m trying to get healthier and eating high protein veggie yum foods. This was so flavoursome. I used pinto beans instead of black beans and added skyr to mine…

    Totally make it!5 stars

  41. I am making these for my [newly] vegetarian daughter for her birthday tonight but I couldn’t find the yeast when I went to the store yesterday. Can I omit it or will it drastically change the recipe? I still plan to buy the yeast, probably from an online store, but I just won’t have it for tonight.

    1. Hi Joy! 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!

  42. Just gave these a try and changed it a bit. Added cut up carrots and potatoes to the mix! I loved it. Topped with some cheese for the tacos and enjoyed it very much. Thank you for this!4 stars

  43. Me and my hubby are looking for ways to decrease our meat consumption. This was an excellent recipe for us. I made this with Mexican rice and avocado crema. We did not miss the meat at all. Definitely making this again!5 stars

  44. This recipe was so flavorful! I really enjoyed having a tasty meat alternative for tacos. It was a delicious way to enjoy tofu! I think the broiling step was key for texture!5 stars

  45. So tasty with awesome flavor! Had these as tacos for dinner and cant wait to have them on nachos for lunch tomorrow.5 stars

  46. Omg!! This recipe was amazing!! I recently had a health issue where i can’t eat much meat anymore, but wow does this come super close!! Honestly, I’d pick this over ground beef any day! I was skeptical but i followed the recipe exactly and it came out soooo good and crispy. I’m going to make this at least once a week to substitute my beef 😂 I’ve never used nutritional yeast before but it really gave it a great flavor and texture, highly recommend using it. I crumbled everything to a little smaller than lentil sized pieces, and that’s about the perfect size.5 stars

  47. Quick question – what is the purpose of the nutritional yeast? Is it ok if I don’t have any?

    1. Hi Erinn, 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!

  48. This is in a regular rotation in our home. I have 2 young kids so instead of chili and chipotle chili powder I add smoked paprika and we love it. We make tacos or burrito bowls with it. Thanks for a delicious and easy vegetarian recipe!5 stars

  49. These are so delicious. My household is not vegetarian, but we make them regularly. They are a quick and easy, healthy replacement to tacos. Definitely worth a try!5 stars

  50. Thank you so much for this recipe! I am always on the prowl for delicious, healthy, and accessible (as in my omnivore family will enjoy it) vegan recipes. This one checks all the boxes. I am adding it into my regular “Taco Tuesday” rotation.5 stars

  51. Fantastic! I’m not vegan/vegetarian, but am always keen to try new recipes and flavours. Not only did I enjoy this more than my usual ground beef, but I found it to be much more filling. Three hours later, I still feel full! This lovely dish, plus roasted sweet potatoes, cashew queso, guacamole and salsa made an unforgettable burrito!5 stars

  52. I made it last night for dinner and it was great! This was my first time using tofu to make anything. can’t wait to try the next recipe.

    Thanks,
    Jim5 stars

  53. Wow! I never leave comments but have to say this was a total success. I didn’t have soy sauce and some of the spices but used taco mix and some fish sauce. My toddler also added shredded beets which actually gave it a nice texture as well as mushrooms. Thanks for the great recipe.5 stars

  54. Wow! Delicious!! My husband and I are in our 60’s and “newbies” cooking with tofu. My hubby was pretty skeptical about my foray into tofu cooking, but this recipe changed his mind. I can’t remember the last time I heard him say “wow” so many times while eating dinner. :) I didn’t use the yeast, and I added frozen corn before the last broil. This recipe will definitely be on our regular meal rotation – not sure I’ll ever make tacos with meat again. Thank you!!5 stars

  55. My youngest who is 16 doesn’t like meat really. Recently decided he wanted to try to not eat any meat. I have never in my life ever ate tofu or cooked it. This recipe was easy to follow and will now be our taco Tuesday tacos!!5 stars

  56. I made the tofu taco meat on the stove and it was fine but broiling the tofu the final third time made it burn . I still managed to salvage see of the tofu meat and made two tacos out of it. The taste of the tofu was very good. I will have to try again and only broil if for 2 sessions of four minutes each.2 stars

    1. I’m sorry to hear you had trouble with this recipe, Jennifer. Every oven is different so definitely adjust the temperature if it produced that kind of result. It has worked well for myself (and others), so I wished it would of been a hit for you too.

  57. These tacos are AMAZING!! Even my partner who isn’t the biggest tofu fan gave them a big thumbs up – so good and easy to make!5 stars

  58. It drives me crazy when I see people post 1000 changes that they made to the dish in the comments at the bottom. I made the tacos, yum! And then I was inspired to try to make a vegetarian version of a beef dish my mom used to make. Used the same directions but used tomato soup instead of salsa. When it came out of the oven I put it back in the pan with sautéed onions, pepper, and mushrooms and another can of tomato soup. Sent my mom a photo and she said “since when did you start eating meat again.” Thank you for creating the blueprint for the Time Machine back to my childhood.5 stars

  59. What leftovers? No leftovers here. This was good, fast, and easy. My meat eating husband liked it a lot. I added lime, as suggested by another reviewer. Tasty. I am always looking for ways to use brewer’s yeast, so I was glad to find this recipe.5 stars

  60. I’m a newbie to trying tofu, so I made the recipe exactly as written, and it was VERY GOOD! I could not tell it wasn’t a regular meat taco, except for it was Better!…and will definitely make it a normal meal rotation.5 stars

  61. This is SO good. My husband is very picky about tacos, but we and our toddler devour this recipe. Thank you!5 stars

  62. I make this meal almost every week for our vegetarian family. My 3 and 6 year old kids love it too! Sometimes we do soft tacos and sometimes we make burrito bowls with rice. I also skip the chili powders and add smoked paprika so its not too hot for the kiddos. Thank you for such an quick, easy, healthy vegetarian meal!5 stars

    1. Hi Meredith! Extra-firm has just always worked well for me. If you decide to experiment with firm, let me know how it goes!

  63. Attempting to go vegetarian and from a meat lover perspective, this is pretty good. I would definitely make this again. Full of protein, tasty, and good for you. Recommend!5 stars

  64. These tacos are delicious, and filling. I made exactly as written, except for one mistake. I pressed my tofu block (with a tofu press) instead of just draining and patting dry (as written). I’m so used to pressing for other recipes that I didn’t even think about it. So I didn’t have much liquid to cook off during the six minutes in the cast iron skillet. Next time, I’ll do it as written and see if that makes a difference. Even with that error, the flavor and texture were very tasty. My meat-loving wife said they were amazing! Thanks for a very good and budget-friendly recipe.5 stars

  65. I made these for lunch today. I’ll be honest: I wasn’t expecting much from tofu tacos but found them to be absolutely delicious! And bonus points for quick and easy!! Thanks a million for this recipe — it’s definitely a keeper!!5 stars

  66. This is amazing! I made it exactly as written and I wouldn’t change a thing. I usually have these items on hand so this can be an “on demand” dish. I had mine in a burrito bowl. Love your recipes ♥️5 stars

  67. Found this recipe and my husband was hesitant but said, “I’m going to trust the process.” Needless to say, it is our go to taco Tuesday recipe!! We make it all the time now and he is amazed at not only how great it tastes, but how it fills him up.

    Thank you!!!5 stars

  68. Absolutely delicious! Found your recipe as I was searching for something besides traditional tofu for dinner. Followed recipe exactly, and it was a hit with me and my protein-loving son. Thanks so much!5 stars

  69. Just have to comment here, because this has been a family favorite for years!! I come back to this recipe over and over again because it’s a nutritious, tasty winner of a recipe (and I’m usually one to switch things up all the time) Eating it right now and thoroughly enjoining. ☺️5 stars

  70. This is my absolute favorite go to dinner, especially when I’m not sure what to cook. I always have tofu & black beans for this quick & easy recipe and then usually make burrito bowls with rice, cashew cheese sauce, hot sauce, lettuce & guac. It’s absolutely amazing and it’s a fantastic intro to tofu recipe. Thank you so much!5 stars

  71. Fantastic recipe! I’m a tofu novice and this was so easy and delicious. My tofu was slightly bitter so I substituted kecap manis (sweet soy sauce) for half of the soy sauce. Also added a splash of Worcestershire sauce. I was happy with it out of the pan, but my son said it was too soft so I did the grill step. Loved it!5 stars

  72. What can you use if you don’t have nutritional yeast? Making for my kids who are vegetarian but not vegan.

    1. Hi! So, you could experiment with real cheese (that’s label vegetarian) or just leave it out. I hope you enjoy the recipe if you give it a try!

  73. I LOVE this recipe! We are not vegan or even vegetarian but have been trying to eat less meat. This is so good you don’t even miss the meat. Our teenager not only will eat this but will pick it out the fridge when rummaging thru leftovers. It’s good in an omelette the next day too. This is now in the permanent rotation. Thank you!5 stars

  74. I made this for my family tonight, because my daughter is vegetarian. After broiling as directed, the tofu hadn’t achieved the crispy bits of yours, but still tasted great. (I must not have gotten it dry enough before broiling.) We all enjoyed it, and everyone got seconds. Thanks!5 stars

  75. I made these for dinner today and they were so ridiculously good. This is not normal…..this makes beef seem so dry, boring and mundane.
    The flavour and texture is on point! I used crispy shells too5 stars

  76. These are so good. The first week I think I made them like 3 times. They are now my go-to recipe for tacos. Thank you!5 stars