This vegan taco meat is made with tofu, walnuts and spices and makes a wonderfully chewy and ‘meaty’ vegan meat substitute.
This vegan taco meat is the best thing ever to go in your tacos! Or on top of your nachos.
It’s chewy and delicious and high in protein and makes a nice big portion so you can either serve a bunch of people for taco night or just eat tacos for days in a row (highly recommended).
It’s also really easy to make! Don’t let all the process photos fool you into thinking it’s more complicated than it is, this is simple.
How To Make Vegan Taco Meat
Full instructions and measurements can be found in the recipe card at the bottom of the post. This is just a summary of the recipe to go along with the process photos below.
- The base ingredients for this vegan taco meat are tofu and walnuts.
- Add the walnuts to the food processor and process into crumbles.
- Add tofu to a bowl and mash it with a fork.
- Add the walnut crumbles and crumbled tofu to a bowl or dish.
- Add garlic powder, onion powder, cumin, smoked paprika, oregano, cayenne pepper, nutritional yeast, olive oil, soy sauce, maple syrup and tomato paste to a measuring jug and mix it into a thick sauce.
- Pour the sauce over the crumbled tofu and walnuts and mix it until everything is coated with the sauce.
- Spread it out over a parchment lined baking tray and bake until perfectly dried out and ‘meaty’ in texture.
- And there you have it!
Ingredient Notes
Walnuts – create a really great texture with the tofu. I have not tested this with other nuts but it’s possible that other nuts (pecans and almonds come to mind) could also work.
Tofu – should be extra firm and does not need to be pressed first.
Dark soy sauce – we used a dark soy sauce which is responsible for the great color of this taco meat. Dark soy sauce and tomato paste combine to create a really great color there.
We tried a batch using regular soy sauce and it was delicious but the color was not nearly so rich, so just bear it in mind that you can use any soy sauce but there might be a slight difference in color.
How To Serve Vegan Taco Meat
So of course, it’s wonderful on some vegan tacos.
Serve in tacos with shredded lettuce, salsa, guacamole and some vegan sour cream for a seriously delicious dinner!
But you’ll also love this on your fully loaded vegan nachos. Our recipe for vegan nachos features this vegan taco meat as one of the stars of the show.
This would also make a wonderful addition to other delicious vegan Mexican recipes like our vegan enchiladas, vegan quesadillas and veggie fajitas. It would be great in a vegan burrito or vegan burrito bowl too. It would also be divine sprinkled on a salad or over some vegan chili.
Storing and Freezing
Keep leftovers stored in the fridge and enjoy over the next 4-5 days. You can serve it cold or you can reheat it.
You can also freeze it if you want to. When you’re ready for it, thaw overnight in the fridge and then reheat as usual.
More Vegan Meat Substitutes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Taco Meat
Ingredients
- 2 cups Walnuts (200g)
- 16 ounces Extra Firm Tofu (450g)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Cumin
- ½ teaspoon Smoked Paprika
- 1 teaspoon Oregano
- ¼ teaspoon Cayenne Pepper
- 1 Tablespoon Nutritional Yeast
- 1 Tablespoon Olive Oil
- 2 Tablespoons Dark Soy Sauce or sub tamari for gluten-free
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Tomato Paste
Instructions
- Preheat the oven to 350°F (180°C).
- Add walnuts to the food processor and process into crumbles. Mash the tofu with a fork. Add the crushed walnuts and crumbled tofu to a dish.
- Add the garlic powder, onion powder, cumin, smoked paprika, oregano, cayenne pepper, nutritional yeast, olive oil, soy sauce, maple syrup and tomato paste to a measuring jug and whisk into a thick sauce.
- Mix the sauce in with the tofu and walnut crumbles and mix in until everything is coated in the sauce.
- Transfer to a parchment lined baking tray and spread out evenly across the tray.
- Bake in the oven for 35 minutes, bring it out at the 15 minute mark and give it a stir and then put it back in.
- Serve in tacos with shredded lettuce, salsa, guacamole and vegan sour cream.
Notes
- If you want this vegan taco meat to be entirely gluten-free then use a gluten-free soy sauce or switch for tamari. If you use a regular (not dark) soy sauce, the color of the taco meat will be much lighter.
- This makes a fairly large portion, enough for 6 people if served with tacos and other fillings.
- Nutritional information is for vegan taco meat only and not anything else you would serve it with.
- This recipe was first published in October 2018.
Danelle says
This is the best!!! It’s become a staple for my mid-week office lunches. <3 <3 xoxo
Alison Andrews says
Awesome! Thanks Danielle! 🙂
Alex says
Fair play, made these for some vegan in-laws today. Pretty good and fairly easy too.
Lynn says
This looks wonderful! Would almonds or hazelnuts (or any other nut) work in this recipe? My husband has walnut and pecan allergies, but can eat (and loves) any other nut. Can you advise or recommend, please? Thank you!
Alison Andrews says
Hi Lynn, I think almonds would work! Let us know how it goes! All the best! 🙂
Sha-Lea Myers says
Have you tried cooking this on the stove top?
Alison Andrews says
Hi there! I haven’t, but I think it would also work! 🙂
Megan says
Any experience making this in advance and reheating? I’m curious if cooling and reheating would ruin the texture.
Alison Andrews says
Hi Megan, it should be fine, I don’t see it having any negative impact. 🙂
April says
It came out great. My husband, a meat-eater, gave it a 9 out 10! We served the vegan taco “meat” in burrito bowls along with rice, gucamole, zuchini, mushrooms, black and pinto beans, and your vegan sour cream made from cashews (also awesome!). This was a big hit. Thanks so much for this recipe! One small note, after mixing in the sauce, I noticed a lot of the pieces were still dry so I made up another batch of sauce. Two batches did the trick. Our “meat” is super flavorful.
Alison Andrews says
Wonderful to hear that! Thanks so much for sharing and the awesome review! xo
Michelle says
Really great recipe !!
Mindy says
Great but had to double the sauce. Omitted the oil, used regular paprika, and swapped unsweetened ketchup for tomato paste. For gluten free served in organic lettuce cups topped with mango salsa and cashew creme. Could also roll lettuce into “burritos.”
Alison Andrews says
Thanks for sharing Mindy! 🙂
Nina says
Greetings from the UK have your ever tried making this with smoked tofu? I have to keep saturated fat levels low. Is it mostly the walnuts that gives the saturated fat thanks
Alison Andrews says
No, I have not used smoked tofu, and yes it is likely from the walnuts. 🙂
Faye says
Excited to try this recipe! It looks fantastic and delicious. 🙂 Can I use extra firm silken tofu for this instead of the regular extra firm tofu?
Alison Andrews says
I’m not sure Faye, my worry is it would be too wet, but I haven’t tried this with extra firm silken so not entirely sure.
Yolande Labbe says
This recipe deserve more than 5 Stars it is Very, Very, Very, Good! Thank You! for sharing you are Awesome! Have a Great Day!
Samantha says
Looks amazing. Love tofu. Will definitely have to try this.
Alison Andrews says
It’s so delicious, I hope you try it! Let us know how it goes. 🙂
Anna Andrews says
Absolutely awsome recipe!
Alison Andrews says
Thank you! 🙂
Casey Jahn says
Omg!!! This was awesoooooooome. I was totally skeptical. Even as I put it in the oven I thought it wouldn’t have enough flavor but it did! We had round flat tostada shells which the kids can eat like Pizza. We used a bottom layer of refried beans then added the walnut tofu crumble, a few black beans on top, topped it with shredded lettuce, Pico de Gallo and avocado. Absolutely amazing. I like it because there is virtually no chopping. It’s so easy. And the sauce was too good. If you want it drenched with flavor, one could probably double the sauce recipe but it doesn’t need it with all our other toppings. Thank you!! It was a hit. Even my 2 year old ate it!!
Alison Andrews says
Awesome! That is wonderful to hear! Thanks for the fabulous comment and review! 🙂
Rhonda says
Hi there. I always find your recipes are delicious and easy to make. I really appreciate that you share them so generously. It makes being a vegan so easy. Thank you again. Rhonda Khoury. Australia
Alison Andrews says
You’re so welcome Rhonda! So glad you’re enjoying the recipes! Thanks for sharing. 🙂
Yolande Labbe says
This recipe deserve more than 5 STARS it is Very, Very, Very Good! Thank You! for sharing.
Alison Andrews says
Thanks so much Yolande! What a great review, so happy you enjoyed it. 🙂
Yolande Labbe says
Hi! Made your recipe one more time. Just a note here to save time I pulse the nuts in 3 batches then I pulse the tofu in 4 batches I have the little butler it takes a few seconds and does a great job. Thank You! Again.