Vegan Taco Meat
This vegan taco meat is made with tofu, walnuts and spices and makes a wonderfully chewy and 'meaty' vegan meat substitute.
Servings: 6
Calories: 342kcal
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.
Nutrition
Serving: 1Serving | Calories: 342kcal | Carbohydrates: 10.7g | Protein: 14.7g | Fat: 28.6g | Saturated Fat: 3.2g | Sodium: 306mg | Fiber: 2.8g | Sugar: 4.9g