The Best Vegan Taco Meat (No Nuts or Mushrooms!)

This is the most incredible Vegan Taco Meat, perfectly spiced, loaded with flavor and hearty and chewy like traditional taco meat. Made with tofu. It is easy to make and is totally oil-free! Plant-based and high protein!

VEGAN TACO MEAT

This vegan taco meat turned out so amazing, it blew my mind. All I want to do is eat tacos now, haha. This is the best vegan tofu taco meat for all your Mexican recipes!

It seems like nearly all vegan taco meat recipes I’ve seen are made with cauliflower, walnuts and/or mushrooms. That is perfect for those who can’t do soy or tofu, but I have tried the walnut and cauliflower taco meat and I’m just not a huge fan of the nuts in my taco meat.

I love tofu because when cooked properly, it is so meaty, just like traditional ground beef. Since tofu can get too soft and mushy over the stove when liquid is added, I prebake my tofu to make it nice and chewy and dry it out first. This improves the texture of the tofu.

Then it is cooked over the stove with red onions and my homemade taco seasoning, as well as some tomato sauce and sriracha. This makes the vegan taco meat juicy and moist, just like traditional. I don’t want dry taco meat.

This taco meat turned out tasting so much like the sofritas from Chipotle! That wasn’t my original intention, but boy was it a nice surprise. I have eaten the sofritas on many occasions and love it, except for all the oil and sodium they add. It is so salty.

My version is amazing, healthy, oil-free, meaty, moist and the perfect blend of taco seasonings. The tacos are even more amazing with my best ever vegan queso!

INGREDIENTS NEEDED

(Full details and measurements on the recipe card below.)

• Extra firm tofu: This make the heartiest, meatiest texture.
• Pure maple syrup: Just a touch of sweetness balances out the tomato sauce and spices.
• Tomato sauce/passata
• Lime juice
• Sriracha
• Red onion
• Garlic powder
• Onion powder
• Smoked paprika
• American chili powder: You can use store-bought (without salt) OR make my homemade recipe. My homemade recipe can be used for a ton of recipes calling for chili powder on my blog.
• Ground cumin
• Dried oregano
• Salt and pepper

HOW TO MAKE VEGAN TACOS

Step 1. Preheat the oven to 425°F and line a pan with parchment paper.

Step 2. Drain the tofu and pat it dry. If it has excess water, press it with a tofu press or several layers of paper towels to get the excess water out. It is important it is dry for the best flavor and texture.

Step 3. Crumble the tofu into tiny pieces like ground beef and spread out into an even layer onto the lined pan. Bake for 20 minutes. It should be firm and browned a bit on the edges.

Step 4. Cook the red onion in water until translucent, about 5-8 minutes.

Step 5. Add all of the spices and stir into the onions and cook for about 30 seconds until fragrant. Add a splash of water if needed.

Step 6. Add the tomato sauce, syrup, and sriracha. Stir and cook for 5 minutes or so until thickened and well mixed. Taste and add any more salt, if needed. Add a splash of lime juice and serve with desired toppings to build your tacos.

MORE VEGAN MEXICAN RECIPES

• Vegan Cheesy Mexican Casserole
• Mexican Tortilla Soup
• Mexican Cheese Sauce
• 30 Minute Mexican Chili
• Mexican Sweet Potato Fries

Vegan Taco Meat (No Nuts or Mushrooms!)

Brandi Doming

This is the most incredible Vegan Taco Meat, perfectly spiced, loaded with flavor and hearty and chewy like traditional taco meat. It is easy to make and is totally oil-free! Plant-based and high protein!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main

Cuisine Mexican

Yields 6 tacos

Ingredients

• 14 ounces extra firm tofu
• 3/4 cup cup (120g) finely diced red onion
• 1/2 cup (120g) water
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons American chili powder (store-bought without salt or my homemade blend)
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup (120g) tomato sauce/passata (not tomato paste)
• 1/2 tablespoon (10g) pure maple syrup or agave
• 1 tablespoon (15g) sriracha
• fresh lime juice for squeezing

Instructions

 

• Preheat the oven to 425°F and line a pan with parchment paper.
• Have all the spices measured and ready to go.
• Drain the tofu and pat it dry. If it has excess water, press it with a tofu press or several layers of paper towels to get the excess water out. It is important it is dry for the best flavor and texture.
• Crumble the tofu into tiny pieces like ground beef and spread out into an even layer onto the lined pan. I just used my hands and it was very easy to do.
• Bake for 20 minutes. It should be firm and browned a bit on the edges.
• To a large pot, add the red onion over medium heat with 1/2 cup of water. Cook, stirring occasionally until translucent, 5 to 8 minutes.
• Add all of the spices and stir into the onions and cook for about 30 seconds until fragrant. Add a splash of water if needed, to prevent sticking.
• Add the tomato sauce, syrup, sriracha, and baked tofu. Stir until everything is well combined. Cook for 5 minutes or so until thickened and well mixed and heated through. Taste and add any more salt, if needed.
• Add a splash of lime juice and serve. For building my tacos, I like to use corn tortillas and add red onion, lettuce, vegan cheese, cilantro, sriracha, and lime juice. So good!!
• This taco meat would also be excellent in anywhere you desired a "ground beef". Like lasagna, soups, stews, chili, etc.

Nutrition

Serving: 1 taco shell filledCalories: 93.1kcalCarbohydrates: 7.3gProtein: 7.7gFat: 3.8gSodium: 408.8mgFiber: 2.1gSugar: 3.2g

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Keyword plant based taco meat, tacos, tofu, vegan Mexican recipe, vegan taco meat

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