These sheet pan tofu tacos are my go-to when I want something fast, flavorful, and totally stress-free. Everything happens on one pan: no frying, no mess! They're crispy, smoky, and perfect for taco night. Even non-vegans will love them (true story, I've tested this on my family).
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Ingredients
- Tofu - I always use firm tofu for this recipe because it holds its shape when crumbled and gets perfectly golden in the oven. Tofu is an excellent meat alternative that even non-vegans appreciate.,
- Smoked paprika - Gives that deep, smoky taco flavor. If you don't have it, regular paprika plus a pinch of chili powder works too.
- Tomato paste - Adds richness and a little tang. I like the kind in a tube-it lasts longer and is easy to use.
- Soy sauce or tamari - Gives that savory umami hit. Tamari keeps it gluten-free.
- Chipotle or cayenne powder - For a little kick! You can use less or skip it if you're cooking for kids or prefer mild spice.
- If you like more tofu recipes, try my tofu Thai basil, tofu bowls, or garlic tofu stir-fry.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Vegan Tofu Tacos
- Preheat the oven to 400°F and line a sheet pan with foil or parchment for easy cleanup.
- Press and drain the tofu (this step makes all the difference in crispiness).
- In a small bowl, whisk together the tomato paste, olive oil, soy sauce, salsa, and all the seasonings until smooth.
- Crumble the tofu into small chunks directly onto the baking sheet. Pour the seasoning mixture over and toss well to coat.
- Bake for 30 minutes, stirring halfway through to make sure it browns evenly. Check at the 20-minute mark-you're looking for golden, slightly dry crumbles.
- Meanwhile warm your tortillas, and keep them warm in foil or oven at
- Once done, let it cool a few minutes; it'll crisp up even more as it sits.
- Assemble your tacos with your favorite toppings-mine are chopped white onion, radish slices, cilantro, and a drizzle of mild salsa or my garlic-lime yogurt dressing.
Don't Rush the Baking
Let the tofu get that golden-brown edge. That's where all the flavor lives.
Tips
- Avoid common tofu mistakes - I like to press my tofu first, it makes such a difference! You'll get those golden, crispy bits that make the tacos so good.
- I like to crumble my tofu pretty small. The smaller the pieces, the crispier they get in the oven.
- Don't skip the oil! A drizzle helps everything brown up beautifully. I've tried going oil-free here and it just doesn't hit the same.
- Sometimes I swap the salsa for BBQ sauce when I want a smoky, slightly sweet twist. It's so good!
- For that final crunch, I like to broil the tofu for a couple of minutes at the end, watch it closely so it doesn't burn.
- These crumbles are meal-prep gold. I keep extras in the fridge and toss them over rice bowls or salads for quick lunches.
- I usually line my pan with parchment instead of foil-it's easier cleanup and nothing sticks.
- When I'm extra hungry, I throw in some black beans or corn right on the same sheet pan. It makes it a full meal.
- And honestly, these are still delicious cold. I've packed them for lunch the next day and they hold up perfectly.
My Favorite Tools
- Sheet pan - I like to use a large or medium, both work excellently to fit 1-½ blocks of tofu.
- Taco holder stands - If you make tacos often, these holders make serving way easier.
- Citrus juicer - for squeezing lime juice.
- Chef's knife or mini chopper - for cutting onions and radish like a pro.
- Wooden cutting board
- For a perfect Taco Board: Colorful taco plates or boards and cute ramekins for sauces/salsa.
Serving Suggestions
- Chips and salsa or corn salad
- Fresh guacamole or avocado slices
- Mexican rice or quinoa
- Roasted veggies
Storing Instructions
- To Store. Keep cooled tofu crumbles in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge.
- To Make Ahead. You can crumble and season the tofu a day in advance-just bake when ready to eat.
- To Reheat. Warm in a skillet or oven at 350°F for 10 minutes to bring back the crispiness.
More Vegan Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Sheet Pan Tofu Tacos
Crispy Sheet Pan Tofu Tacos are a quick and easy vegan dinner made with smoky crumbled tofu and your favorite toppings-perfect for busy nights!
Ingredients
Method
- Preheat the oven to 400°F and line a baking sheet with foil or parchment for easy cleanup.
- Press and drain the tofu (this step makes all the difference in crispiness).14 ounces firm tofu
- In a small bowl, whisk together the tomato paste, olive oil, soy sauce, salsa, and all the seasonings until smooth.1 tablespoon tomato paste, 2 tablespoon olive oil, 2 tablespoon soy sauce, 1 tablespoon salsa, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, salt + black pepper to taste, ½ teaspoon chipotle powder/cayenne
- Crumble the tofu into small chunks directly onto the baking sheet. Pour the seasoning mixture over and toss well to coat.
- Bake for 30 minutes, stirring halfway through to make sure it browns evenly. Check at the 20-minute mark-you're looking for golden, slightly dry crumbles.
- Once done, let it cool a few minutes; it'll crisp up even more as it sits.
- Assemble your tacos with your favorite toppings-mine are chopped white onion, radish slices, cilantro, and a drizzle of mild salsa or my garlic-lime yogurt dressing.
Nutrition
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Full Nutrition Disclaimer can be found here.
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