Ground Tofu Taco Meat
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 for the perfect ground consistency, and it takes under 30 minutes to make!
Servings: 4 servings
Calories: 116kcal
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.
Nutrition
Calories: 116kcal | Carbohydrates: 8g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 656mg | Potassium: 413mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1099IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg
