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Brown tofu taco meat and white rice in a grey speckled skillet with a wooden and grey silicone spatula. Garnished with parsley.
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4.93 from 14 votes

Tofu Taco Meat

This easy Tofu Taco Meat recipe is so flavorful. It's the perfect vegan meat substitute. Healthy & versatile, use it for stuffing squash too! Gluten-free and oil-free option.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 5 people
Calories: 368kcal
Author: Nisha Melvani

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.

Video

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

Calories: 368kcal | Carbohydrates: 15g | Protein: 14g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Sodium: 190mg | Potassium: 478mg | Fiber: 4g | Sugar: 6g | Vitamin A: 405IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 3mg