This easy sheet pan tofu taco recipe is a quick vegan-friendly meal for any day of the week. The crispy tofu is rich in smoky and spicy flavours with fresh toppings of shredded cabbage, red pepper, guacamole and yogurt. A fun friendly family meal!
Tacos in general are a fun meal to serve a crowd, your family or even yourself. You can create flavours that appeal to you and add your own personal toppings.
This tofu taco recipe comes together very easily with warm spices of smoked paprika, cumin and garlic powder. Then mixing in tomato paste with the olive oil coats the tofu perfectly creating the most delicious crispy tofu tacos.
FEW INGREDIENTS
- Tofu: important to use extra firm tofu for this recipe so the crumbled tofu holds its shape
- Spices: smoked paprika, cumin and garlic powder
- Tomato pasta: offers a fresh and sweet flavour
- Extra virgin olive oil: if possible select a good quality evoo
- Tortillas: I used whole wheat tortillas for a healthy choice
TIPS FOR BEST TOFU
Basically tofu which is pressed soy has no flavour and the beauty of it is what you add to it takes on the flavours creating something special. For this recipe these easy steps will save you time:
- Use a extra firm tofu for the best texture and make sure you drain it well and pat it lightly with paper towel. No need to press the tofu block since the liquid will evaporate while it cooks.
- Crumble the tofu by breaking off pieces with your fingers. Keep in mind, the size of pieces you want to bite into. There will be several small pieces as you break the larger ones.
- When adding the olive oil and spices, stir gently and evenly coat the pieces as best as possible with a large spoon.
- After 30 minutes of cooking in the oven, you will see the large pieces getting golden and smaller pieces getting crispy. If the large pieces require another 5 minutes for that extra crispiness, the small shouldn’t burn. But always a good idea to keep an eye on it.
INSTRUCTIONS
Start by preheating the oven to 400℉ and line a baking sheet with parchment paper.
Using paper towel or kitchen towel, squeeze out the liquid from the tofu. Any remaining liquid will release once baked in the oven. Break apart the tofu into small bite size pieces using your hands and set aside.
In a large bowl, mix together olive oil, smoked paprika, garlic powder, cumin and tomato paste. Add the tofu and mix together until well incorporated.
Spread the tofu evenly on the prepared baking sheet. After 15 minutes of cooking, stir the tofu and cook for another 15-20 minutes until the tofu is crispy and avoid burning the tofu.
There are many options for toppings and for this recipe I included shredded cabbage, lettuce, red pepper, avocado, vegan cheese, Greek yogurt, cilantro or parsley.
STORING AND REHEATING
Store tofu taco meat in the refrigerator for up to 3 days in an air tight container.
Reheat in the microwave or skillet with a few drops of oil over medium to low heat.
If you make this Tofu Taco recipe, be sure to leave a comment and rating. I would love to hear your feedback and I know my readers would too. Thank you in advance. 
Crispy Tofu Tacos
Ingredients
Equipment
Method
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Using paper towel or kitchen towel, squeeze out the liquid from the tofu. Any remaining liquid will release once baked in the oven. Break apart the tofu into small bite size pieces using your hands and set aside.
- In a large bowl, mix together olive oil, smoked paprika, garlic powder, cumin and tomato paste. Add the tofu and mix together until well incorporated.
- Spread the crumbled tofu evenly on the prepared baking sheet. After 15 minutes of cooking, stir the tofu and cook for another 15-20 minutes until the tofu is crispy and avoid burning the tofu.
- TOPPINGS: shredded cabbage, red pepper, avocado, vegan cheese, Greek yogurt, cilantro or parsley