Tofu Taco Meat Recipe

Tofu taco meat on tacos with vegan feta and chopped fresh herbs.

4.96 from 24 votes

A healthy plant-based alternative to ground meat, this Tofu Taco Meat recipe delivers the savory flavor and hearty texture people crave in tacos, burritos, bowls, and more. Each serving packs 25 grams of protein for 450 calories. (Gluten-free, oil-free, and nut-free options.)

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 399kcal

Author: Nisha Melvani

Equipment

Large skillet
Food processor or large knife

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
1 to 2 tablespoons olive oil or vegetable broth
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. Alternatively, you can chop them with a chef’s knife for a chunkier texture.
Grate the pressed tofu on the largest holes of a box grater or crumble it using your hands.
Combine ingredients: 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 (if using), and the maple syrup to a large bowl. Use your hands to mix the ingredients until fully incorporated.
Cook: Heat 1 tablespoon vegetable broth or 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 becomes dry, stirring frequently. Season with more tamari, salt, and pepper to taste.

Notes

For nut-free, use sunflower seeds or pumpkin seeds instead of walnuts.
For oil-free, skip the oil entirely and use vegetable broth for sautéing.
For gluten-free, use gluten-free tamari or coconut aminos.
Pulse the walnuts in a food processor, or chop them using a sharp chef's knife, just enough times for large crumbles to form. Do not overdo it, or the walnuts will turn into flour.

Nutrition