This ground beef-style tofu taco meat uses classic taco seasonings, tomato sauce, and extra-firm tofu to make the most delicious tofu tacos. The tofu is grated into the perfect ground consistency, and it takes under 30 minutes to make!
Vegan tofu taco meat is the newest addition to a long list of delicious ways to cook tofu. It's cooked similarly to shredded BBQ tofu, which uses a cheese grater to turn a block of super firm tofu into shreds.
I know that some folks don't want their tofu to remind them of meat, so if that's how you feel then this recipe might not be for you. I personally love meatless alternatives, like vegan sausage patties or even tofu chorizo.
This recipe uses extra firm or firm tofu. When grated, extra firm tofu becomes crumbly and similar to ground beef consistency, which is perfect for vegetarian taco meat.
While you could just use your hands to break down the tofu, like with a tofu scramble, grating it creates a more consistent texture.
It's inspired by classic Americanized tacos (think Taco Bell!) and uses similar ingredients to my vegan tempeh tacos. It uses my low-sodium taco seasoning blend similar to taco seasoning packets, along with tofu, tomato sauce, soy sauce, and oil for sauteing.
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Recipe summary
- Time and tools: Takes 30 minutes to make using a cheese grater and a skillet. I recommend a tofu press if you plan to cook tofu regularly.
- Flavors: Inspired by Americanized/Tex-Mex tacos, the ones that feature a taco seasoning packet and ground meat.
- Versatile: This is the perfect filling for vegetarian burritos, taco salads, tacos, etc.
- Other notes: Tofu taco meat freezes and reheats well. It is relatively soft, but can easily be firmed up by sauteing for longer in the skillet.
Ingredients
- Tofu: Extra firm tofu works best to emulate the consistency of ground meat. I imagine firm tofu works well too, but I did not test it. I do not recommend soft or silken tofu.
- Taco seasonings: I use the same spices from my taco seasoning blend. Chili powder, cumin, coriander, garlic powder, onion powder, salt, paprika, and oregano.
- Tomato sauce and vegetable broth: The tofu is simmered in the sauce and broth for extra flavor.
- Soy sauce: This adds umami depth to the tofu. Choose tamari for a gluten-free option.
- Oil: Choose a neutral oil like canola for sautéing the taco meat.
Step by step instructions
Equipment note: This recipe uses a cheese grater to make ground tofu. The holes used to make thick-cut cheese shreds or hash browns work best. If you don't have a cheese grater, just squeeze the tofu through your hands to make a crumbly texture instead.
Start by pressing the drained block of tofu for at least 10 minutes. Pressing tofu removes excess water, which allows it to absorb more flavor during cooking.
It's also important when making ground tofu because it prevents the tofu from becoming over-shredded on the cheese grater and forming a mushy mess.
Use the cheese grater side of a box grater to grate the block of tofu. The goal is tiny, non-uniform pieces of tofu. It's okay if some bigger pieces remain, they can be broken up in the skillet.
Heat a large skillet over medium heat. If using a smaller skillet, the tofu will take longer to brown.
Drizzle the skillet with oil. Add the ground tofu and soy sauce and cook for 8 to 10 minutes, until it starts to brown.
Once golden, stir in the taco seasonings. Saute for 30 seconds, stirring consistently to bloom the spices.
Stir in the tomato sauce and vegetable broth. Reduce heat to medium-low. Simmer the tofu for 5 to 6 minutes. The tofu will absorb some of the sauce and some of it will evaporate off, leaving a more concentrated sauce.
The tofu is ready when it is beginning to brown in places and the sauce is reduced. For firmer tofu, continue simmering for an additional 5 minutes or increase the heat to medium.
How to use tofu filling
Because tofu freezes well, this is a great recipe to make a double batch of and freeze half to have on hand for quick weeknight meals. Here are a few ways to serve tofu taco meat:
- Tacos: As seen in the photos on this post, I made simple tacos with corn tortillas, lettuce, and salsa verde. I highly recommend adding a sauteed poblano pepper, for flavor and extra veggies.
- Burritos: Wrap up in a tortilla with shredded cheese, a dollop of sour cream, and refried beans for a Taco Bell-style burrito.
- Salads: Pair romaine lettuce with corn chips, salsa, chipotle ranch dressing, and pumpkin seeds.
- Bowls: Tofu taco meat is perfect with my fajita veggie bowls.
- Nachos: This is an easy way to add extra protein to my loaded veggie nachos.
- Casseroles: Add a batch of tofu taco meat to this baked chili mac to up the protein.
- Quesadillas: Simply combine with cheese and a flour tortilla to make a stove-top quesadilla, or use in place of the tofu chorizo in these baked quesadillas.
Storage notes
Leftovers: Let cool to room temperature before transferring to an airtight container. For best quality, refrigerate for up to 3 to 4 days.
Reheating: I recommend reheating tofu on the skillet over medium heat in order to re-crisp some of the tofu pieces. Microwaving works but results in soft ground tofu.
Freezing: Tofu taco meat freezes well! Let cool to room temperature before transferring to an airtight container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
Looking for similar tofu recipes?
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Ground Tofu Taco Meat
Equipment
Ingredients
- 1 (14-ounce) block extra-firm tofu drained
- 1 tablespoon canola oil or other neutral oil
- 1 tablespoon soy sauce tamari also works
- 1 tablespoon chili powder see note #1
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry oregano
- ¼ teaspoon ground coriander
- ¼ teaspoon salt adjust to taste
- 8 ounces tomato sauce
- ¼ cup vegetable broth water also works
Instructions
- Start by pressing the drained block of tofu for at least 10 minutes. I use a tofu press, but a homemade press can be made by wrapping the tofu in a clean dish-cloth or paper towels and placing a pan on top of it. Weigh the pan down with cans of beans or anything heavy.
- Use the large holes on a cheese grater to grate the pressed block of tofu into tiny pieces. It's okay if some large pieces remain. See notes if you don't have a cheese grater.
- Heat a large skillet over medium heat. Drizzle with oil. Once hot, add the ground tofu and soy sauce and cook for 8 to 10 minutes, until it starts to brown.
- Once golden, stir in the taco seasonings: chili powder, cumin, paprika, garlic powder, onion powder, oregano, coriander, salt. Saute for 30 seconds, stirring consistently to bloom the spices.
- Reduce heat to medium-low. Stir in the tomato sauce and vegetable broth. Simmer the tofu for 5 to 6 minutes. The tofu will absorb some of the sauce and some of it will evaporate off, leaving a more concentrated sauce.
- The tofu is ready when the sauce is reduced and the tofu is beginning to brown in places. For firmer tofu, continue simmering an additional 5 minutes or increase the heat to medium.
- Serve in tacos, burritos, on taco salads, on nachos, etc. Enjoy!
Video
Notes
- Chili powder: For a smokier version, try this with 1 ½ teaspoon ancho chili powder in place of standard chili powder. Or use 1 ½ teaspoons chipotle chili powder for a spicier option.
- Tofu: I tested this recipe with extra-firm tofu, but it should work with firm tofu.
- Leftovers: Let cool to room temperature before transferring to an airtight container. For best quality, refrigerate for up to 3 to 4 days.
- Reheating: I recommend reheating tofu on the skillet over medium heat in order to re-crisp some of the tofu pieces. Microwaving works, but results in soft ground tofu.
- Freezing: Tofu taco meat freezes well! Let cool to room temperature before transferring to an airtight container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
- No cheese grater? No problem! As if you were making a tofu scramble, squeeze the block of tofu through our hands to break it into tiny crumbles. Continue to break it up in the pan with a spatula, as needed.
Terri says
Delicious recipe and definitely one I will be repeating over and over again.
Cassidy Reeser says
So happy to hear that! It's a staple for me! 🙂
Cate says
This was so easy and a great jumping off point to making great taco dishes. I added leftover rice and a can of red beans so will be good all on its own. Thank you for this recipe.
Cassidy Reeser says
Sounds perfect, thanks so much for the review!