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).

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.

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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

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Sheet Pan Tofu Tacos