This easy Tofu Taco Meat recipe is the perfect vegan meat substitute. Healthy & versatile, use it for tacos, stuffing squash and bell peppers, or add it to veggie bowls for extra protein. Gluten-free and an option for oil-free.
Once you try it, I guarantee this will be your go-to vegan meat recipe! Not only does it taste amazing, but it's also rich in protein, heart-healthy fats, and vitamin B12. Plus, it takes less than 30 minutes to prepare. Make a big batch and freeze it for later use.
This was inspired by my Easy Tofu Ground Beef on this site and makes an excellent filling for this Stuffed Kabocha Squash recipe with creamy tahini dressing.
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👩🏼🌾 Ingredients
- Extra-firm tofu or super-firm tofu works best for this recipe. If you can find pre-pressed tofu, it will save time. Otherwise, give it a quick press before using it.
- Walnuts are arguably the healthiest nut! Loaded with heart-healthy fats, walnut crumbles give this tofu taco meat an incredible texture.
- Nutritional yeast is an optional ingredient, but a great addition as it adds vitamin B12 and even more protein to this vegan meat recipe.
- Use gluten-free tamari for a gluten-free recipe.
See the recipe card for quantities.
🍅 Substitutions
- Nutritional yeast - omit as needed
- Walnuts - Use pecans instead for a similar texture. For a nut-free tofu meat recipe, try my Easy Tofu Ground Beef recipe.
- Tamari - use tamari, gluten-free tamari, or soy sauce
- Tomato paste - substitute with Thai Red Curry paste or ketchup as needed
- Olive oil - For oil-free, omit the olive oil and use a nonstick skillet to cook the tofu, adding more low-sodium tamari or soy sauce as needed.
Try my Best Vegan Meatloaf for another high-protein meal. For more easy and high-protein tofu dinner ideas, visit my Vegan Tofu Recipes page.
📖 How to Make Tofu Taco Meat
Use pre-pressed tofu to save time. Otherwise, press the tofu for 15 minutes and drain before using.
Step 1. In a food processor, pulse the walnuts until large crumbles form. Grate the pressed tofu on the largest holes of a box grater or crumble it using your hands.
Step 2. Add the walnut crumbles, grated tofu, nutritional yeast, oregano, smoked paprika, garlic powder, onion powder, cumin, chili powder, cayenne, tamari, tomato paste, 1 tablespoon olive oil, and the maple syrup to a large bowl. Use your hands to mix the ingredients together until fully incorporated.
Step 3. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook for about 3 minutes, or until translucent. Mix in the garlic and cook for 1 minute more. Add the vegan meat mixture.
Step 4. Cook for 5 to 7 minutes, until the mixture just becomes dry, stirring frequently. Season with salt and pepper to taste.
💡 Expert Tips
- Pulse the walnuts in a food processor enough times for large crumbles to form. Do not overdo it or the walnuts will turn into flour.
- Use the largest holes on a box grater to grate the tofu. This gives the meatiest texture.
- Storage: Refrigerate leftover Tofu Taco Meat for up to 4 days. Or freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before using.
🙋🏽♀️ Recipe FAQs
This protein-rich recipe is versatile. Use it in tacos, burritos, nachos, veggie bowls, or mix it with a grain of your choice and use it to stuff roasted peppers or squash. It's a convenient and delicious way to add protein to almost any vegan meal.
This is a very healthy recipe. Walnuts add omega 3s, fortified nutritional yeast adds vitamin B12, and tofu is rich in protein and heart-healthy fats. This 'meat' is good for your heart!
Yes! The texture becomes even more meaty upon freezing. Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator and use within 4 days.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
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I would love it if you would rate ⭐️ this recipe and leave a comment. Thank you in advance.
Try this Crispy Tofu Buddha Bowl for another easy and delicious protein-packed tofu recipe.
📖 Recipe
Tofu Taco Meat
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Ingredients
- 1 ½ cups raw walnuts
- 1 (14 or 16-ounce) block extra firm tofu pressed and drained
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano
- ¾ teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- 2 tablespoons tamari or soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons olive oil (optional)
- 1 tablespoon maple syrup
- 1 small yellow onion
- 2 large garlic cloves minced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare walnut crumbles: In a food processor, pulse the walnuts until large crumbles form.
- Grate the pressed tofu on the largest holes of a box grater or crumble it using your hands.
- Combine ingrediemts: Add the walnut crumbles, grated tofu, nutritional yeast, oregano, smoked paprika, garlic powder, onion powder, cumin, chili powder, cayenne, tamari, tomato paste, 1 tablespoon olive oil, and the maple syrup to a large bowl. Use your hands to mix the ingredients together until fully incorporated.
- Cook: Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook for about 3 minutes, or until translucent. Add the garlic and cook for 1 minute more. Add the vegan meat mixture and cook for 5 to 7 minutes, until the mixture just becomes dry, stirring frequently. Season with salt and pepper to taste.
Notes
- Pulse the walnuts in a food processor enough times for large crumbles to form. Do not overdo it or the walnuts will turn into flour.
- Use the largest holes on a box grater to grate the tofu. this gives the meatiest texture.
- Storage: Refrigerate leftover Tofu Taco Meat for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Violet Pickles
This is great! I used the tofu from Costco so not as firm as I’d like, but it didn’t matter because this tastes amazing! The spices are perfect for this dish. I made some sriracha mayo to drizzle on top.
So far, I’ve made a couple of recipes which have been easy to follow yet packed with flavor. This newbie cook thanks you. Good stuff!
Nisha Melvani, RDN
I'm so glad you enjoyed the recipe. Thank you.
Holly
I really love this vegan option for a meat substitution. All the flavors of the spices blend perfectly and the walnuts add such a yummy hearty crunch and really complete the recipe. Getting ready to make for my second time since I loved it so much when I made tacos. Def going to become a staple recipe I use. Thank you for sharing it!
Nisha Melvani, RDN
So happy to hear that! Thank you for letting me know. Have a great weekend!
Kim Waggoner
I made this last night. It was delicious.
Made tacos with it and tonight will serve it on top of brown rice.
Thanks for a great recipe that is high in protein.
Nisha Melvani, RDN
This is one of my favorites. I am so glad you enjoyed the recipe.
Sam Jungeblut
I made this last week. It was my first time making tofu into tacos and they were delicious! Thank you for this recipe that was quick to put together and very easy to eat!
Nisha Melvani
So glad you enjoyed them. Thank you.
Kathy
Can you substitute mashed lentils or beans for the tofu? I can’t have tofu.
Nisha Melvani
I haven't tried but I believe al dente cooked green lentil would work well.
Jamie
So good!!! My husband loved it! Tacos tonight. He wants me to use it for nachos for watching football this Sunday. This recipe is so versatile. Going to be in our weekly rotation!
Nisha Melvani
Yay! I'm so glad it's on your rotation. Thank you.
Amina
This is one of my favourite recipes. Anything that uses walnuts and tofu together is a flavour winner.
Nisha Melvani
I'm so glad you are enjoying this one!
Neena Chandiramani
Tofu for Taco meat - great idea!
Nisha Melvani
It's so versatile. A great way to get more plant-based protein.