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?
Share your Tofu Taco Meat creation with me on Instagram. It makes my day to see you recreate my recipes.
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.
Mark G says
This recipe is outstanding. I made a single batch the first two times but a double batch the last time. I've never actually used it for tacos, but it's great as a filling for omelettes and stuffed jalapenos, and I've used it as a meat substitute in salads. It's a very utilitarian recipe and delicious, in my book. The one suggestion I'd make would be to start with chopped walnuts instead of whole; with whole walnuts, the amount of pulsing required turns about a quarter of the walnuts into powder before the rest reaches "crumble" size. BTW, I've also used almonds instead of walnuts. It worked, but because almonds are a bit denser than walnuts, it does change the texture of the overall product somewhat. On the other hand, almonds don't turn to powder quite as easily during pulsing.
Nisha Melvani, RDN says
Great idea to chop the walnuts manually! Thanks for your thoughtful comment. So glad you are enjoying this one!
Annie says
This was delicious, I made fresh cassava tortillas with it, so good:)
Nisha Melvani, RDN says
That sounds delicious! Cassava tortillas - yum!
Dovile says
Very good and easy recipe to make. Will definitely be my families top meal. I am happy I found your site and looking forward to try more recipes.
Nisha Melvani, RDN says
Thank you so much for letting me know you enjoyed it. Happy you are here.
Bree says
Second dish I’ve made of yours (first one was 2 days ago ☺️) and it was as delicious as the first! Seems like I’ll be making a lot of your recipes! Thank you so much Nisha!
Nisha Melvani, RDN says
So happy to hear you are enjoying them. Thank you for letting me know:)
Kate says
Absolutely delicious! I've been trying to experiment more recently and came across your book in the local library. Thank you! Lots of new dishes to add to the repertoire!
Nisha Melvani, RDN says
So glad you are finding the recipes helpful. Thank you for letting me know.
Jana says
After seeing all of the tofu recipes and learning about the different textures: silken, firm, extra firm, etc, I landed on this recipe to tip my toe into the tofu world. Omigosh. The textures, spices, and ease of putting this together were fabulous. I adore you on Instagram. Thanks for a five-star recipe!
Nisha Melvani, RDN says
Your comment warmed my heart so much. Thank you.
Tamar says
Just had this for dinner, was absolutely delicious! Both my husband and I enjoyed it. Will be trying more of your recipes.
Nisha Melvani, RDN says
So happy to hear! I hope you enjoy them all:)
Colette says
This was so yummy, healthy fulfilling and quick to make! Added homemade Pico was so yummy and flavorful.
Nisha Melvani, RDN says
Thank you for commenting. I'm so glad you enjoyed the recipe.
Kate says
I just made this taco meat with tofu and walnuts for dinner and it was delicious. My husband who has agreed to eat more tofu and cut down on red meat told me he thought it was pulled pork. You are a genius at recipe development. A meal you can be proud to have eaten, satisfied yet guilt free.
Thank you,
Kate
Nisha Melvani, RDN says
Awww thank you. I appreciate your comment so much! My hubby likes this one too!
Violet Pickles says
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 says
I'm so glad you enjoyed the recipe. Thank you.
Holly says
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 says
So happy to hear that! Thank you for letting me know. Have a great weekend!
Kim Waggoner says
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 says
This is one of my favorites. I am so glad you enjoyed the recipe.
Sam Jungeblut says
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 says
So glad you enjoyed them. Thank you.
Kathy says
Can you substitute mashed lentils or beans for the tofu? I can’t have tofu.
Nisha Melvani says
I haven't tried but I believe al dente cooked green lentil would work well.
Jamie says
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 says
Yay! I'm so glad it's on your rotation. Thank you.
Amina says
This is one of my favourite recipes. Anything that uses walnuts and tofu together is a flavour winner.
Nisha Melvani says
I'm so glad you are enjoying this one!
Neena Chandiramani says
Tofu for Taco meat - great idea!
Nisha Melvani says
It's so versatile. A great way to get more plant-based protein.