Vegan Taco Crumbles
This easy tofu taco crumbles will blow away even the carnivores! Just 8 ingredients needed! Quick vegan dinner recipe idea!
Servings: 4 people
Calories: 139kcal
Ingredients
- 14 oz extra firm tofu, pressed for at least 15 mins up to overnight
- 1 sweet onion, finely chopped
- 4 cloves garlic, minced
- ¼ cup sun dried tomatoes in oil, chopped (*See post if avoiding oil)
- 1 tablespoon oil (can use oil from sun dried tomatoes or avocado or olive)
- 1 tbsp taco seasoning (more or less to taste)
- 2 teaspoon soy sauce (*See post for soy free options)
- 1 juice of a lime
Instructions
- Press water out of tofu for at least 15 minutes up to overnight. *Note: The more water in the tofu, the longer it will take to cook.
- Chop onions, garlic, and sun dried tomatoes very fine.
- Preheat oven to 400 degrees F.
- Add oil to a skillet, and saute your onions until translucent (about 2-3 minutes).
- Add in the garlic for 1 more minute.
- Sprinkle the taco seasoning across and stir to combine.
- Add in sun-dried tomatoes. Cook for 1 more minute.
- Crumble tofu into skillet. Stir to combine well. Break up any big chunks that remain.
- Pour in the soy sauce (or substitute) and the lime juice. Stir well.
- Cook for another 4-5 minutes or until all the liquid has soaked up. .
- Pour onto a large baking sheet and spread out crumbles into a single layer.
- Bake for 15-20 minutes, flipping halfway through until colored has turned deep brown.
- Add to taco shells or make a taco salad with your favorite toppings and serve.
- Store leftovers in air tight container in the fridge up to 7 days.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*Please see notes for tips and tricks
Nutrition
Serving: 0.5cup | Calories: 139kcal | Carbohydrates: 13g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 388mg | Fiber: 2g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 62mg | Iron: 2mg