Make protein packed vegan tacos with tofu and black beans! These tofu crumble tacos are so easy to make and have a great firm texture. Perfect for vegan taco Tuesday!
When I was about 12, long before I went vegan, I tried being vegetarian for a week. And it was awful!
I made tofu tacos that were gross and mushy. And I simply could not understand how anyone actually liked tofu.
I'm kind of embarrassed to say that it's taken me 5+ years of being vegan to do a proper remake of the recipe I tried as a kid. But late is better than never.
While I have several taco recipes, I like this recipe specifically because it is high in protein and the texture is divine!
I took the concept of these particular tacos from my tofu breakfast sausage crumble recipe. Because the texture of those crumbles is PERFECT! It's mostly crispy, with a slight softness. And not at all mushy.
If this is the first vegan taco you are trying (or the hundredth) I want this recipe to have a fabulous texture, that you'll actually want to come back to!
Jump to:
Why this recipe works
While tofu is typically very moist, so the key to making a taco texture that is not sad and mushy is baking time. A longer baking time allows the liquid in the tofu to evaporate, leaving a crumble texture that's actually crisp.
Then, there's the flavor.
Vegan tacos are easy to flavor - they just need taco seasoning! I use my homemade taco seasoning, which you can make in less than 5 minutes.
Why I love these Tofu and Black Bean Tacos
- Dietary needs - these tacos are plant-based, gluten-free, dairy-free, oil-free, and refined sugar-free.
- Easy weeknight dinner - most of the time required for this recipe is hands-off. Just let that tofu get nice and crisp in the oven
- Packed with protein and fiber - tofu is a great source of vegan protein and black beans are a fabulous source of fiber. This combination will leave you full and satisfied
- Great taco texture - these tacos are NOT mushy! The tofu gets nice and crisp in the oven, so the texture is crumbly and crisp
Ingredient Notes & Substitutions
- Super Firm Tofu: I used Hodo tofu which does not require any pressing. You can also make these tacos with a regular 14-ounce block of extra firm tofu - you can press it while you heat up the oven, or simply follow the recipe as written - your tacos may be have a slightly softer texture.
- Taco Seasoning: I used my 5-minute taco seasoning recipe.
- Soy Sauce, Tamari, or Liquid Aminos: any of these three will work great to add that salty, umami flavor. If you are gluten-sensitive choose tamari or liquid aminos instead of soy sauce
- Cornstarch: cornstarch helps the crumbles get nice and crisp, especially since this recipe is oil-free. You can also use arrowroot powder
- Black Beans: look for a low/no sodium can of beans
- To Serve: Tortillas or Taco Shells, Lettuce, Tomato, Red Onion, Vegan Sour Cream, Red Pepper Flakes, etc.
How to make these Tofu Crumble Tacos
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. If using extra firm tofu instead of super firm, press the tofu using a tofu press or place it under a heavy object for at least 10 minutes.
Step 2. In a medium bowl, use your hands to crumble tofu into small pieces.
Step 3. Add the soy sauce and taco seasoning, and toss to combine.
Step 4. Sprinkle the cornstarch over the tofu and toss again.
Step 5. Spread the tofu on the prepared baking sheet and bake for 30 minutes, stirring halfway through.
Step 6. Remove from the oven and add the black beans. Return to the oven for another 10 minutes.
Step 7. Serve with your favorite taco fixings. Enjoy!
FAQ & Expert Tips
The type of tofu matters! I recommend super firm/pre-pressed tofu for the best texture.
If you can't get super firm tofu, look for extra firm tofu. And if you have time, place the tofu under a heavy object for 10-30 minutes to press out the liquid.
Don't use firm, medium firm, or silken tofu in this recipe. The softer tofus will create a mushy texture.
If you're not a huge fan of black beans, or want this dish to have a higher protein to carbohydrate ratio, feel free to skip the beans or only use half a can. Still bake the tofu for a full 40 minutes.
This is a pretty generic taco base, so you can really make these tacos your own. Add vegan cheese, tomatoes, lettuce, avocado - whatever you love!
Store this taco meat in the refrigerator in an air-tight container. It will last for 5-7 days.
For the crispiest results when reheating, place back in the oven at 350°F or an air fryer at 300°F and heat for a few minutes until warm. Otherwise, just microwave!
Recipe Prayer
Thank you God for this nutritious taco recipe. Thank you for healthy foods that are also delicious and enjoyable. Help this meal fuel our bodies. Amen.
More Vegan Taco Recipes
Tried this recipe?
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📖 Recipe
Tofu Crumble and Black Bean Tacos
Ingredients
- 2 10 Ounce Blocks Super Firm Tofu **See notes
- ¼ Cup Taco Seasoning
- 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 1 Tablespoon Cornstarch
- 1 15 ounce Can Black Beans drained & rinsed
- To Serve: Tortillas or Taco Shells, Lettuce, Tomato, Red Onion, Vegan Sour Cream, Red Pepper Flakes, etc.
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. If using extra firm tofu instead of super firm, press the tofu using a tofu press or place it under a heavy object for at least 10 minutes.
- In a medium bowl, use your hands to crumble tofu into small pieces.
- Add the soy sauce and taco seasoning, and toss to combine.
- Sprinkle the cornstarch over the tofu and toss again.
- Spread the tofu on the prepared baking sheet and bake for 30 minutes, stirring halfway through.
- Remove from the oven and add the black beans. Return to the oven for another 10 minutes.
- Serve with your favorite taco fixings. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
Joe
I think this could be a great recipe, but don't bake for 30 minutes as directed. It will be charred beyond being edible. Guessing 15 minutes total stirring halfway and then 10 minutes or less after adding the beans. Watch it closely.
Elizabeth
Hi Joe! I regularly make this recipe and always have my tofu in the oven for 40 minutes. If you're making it in an air fryer, it will likely need closer to the time you suggested.