These hearty roasted vegetables and tofu tacos are loaded with cauliflower, mushrooms, bell peppers, taco-seasoned crumbled tofu, creamy avocado, and a drizzle of hot sauce. This low-carb and gluten-free meal is loaded with plant-based ingredients that will fill you up and keep you feeling satisfied!
Want an easy way to work more vegetables into your meal? These roasted vegetable and tofu tacos are loaded with a medley of veggies! Roasted cauliflower, mushrooms, bell peppers, seasoned tofu crumbles, butter lettuce, creamy avocado, and a drizzle of hot sauce are all tucked into a soft spinach tortilla. This is a delicious low-carb, gluten-free, and oil-free meal that’s easy to make and it will fill you up!
How to Make Roasted Vegetable Tofu Tacos
Begin by pressing the tofu in a press to drain any excess liquid (Photo 1). Next, arrange the vegetables on two large sheet pans that are lined with parchment paper or silicone mats. Season the vegetables and then bake until they’re tender (Photo 2).
While the vegetables are roasting, saute the onion in a large pan until it’s soft and translucent (Photo 3). Add garlic, tomato paste, and vegan Worcestershire sauce, stir it together, and let it cook for a few minutes (Photo 4). Push the onion mixture to one side of the pan and use your hands to break up the block of pressed tofu into the other side of the pan. Sprinkle the dried seasonings over the tofu, stir to coat, and cook until it’s warm (Photos 5 & 6).
When the veggies are done roasting, you can assemble your tacos. Add fresh greens, avocado slices, and a drizzle of hot sauce.
Serving Suggestions
I like to serve these low-carb vegan tacos with butter lettuce (spinach or spring mix can also be used), avocado slices, and a drizzle of hot sauce. Any of the following toppings would be delicious too.
If you have leftovers, you can use it to make more tacos for dinner the next night or use it to make a tofu scramble for breakfast.
How Long Does it Last in the Refrigerator?
Store the roasted vegetables and tofu in airtight containers in the fridge for 4-5 days. The tacos are best when assembled fresh, but if you want to prep them ahead of time, just wait to add the hot sauce and the avocado so it doesn’t turn brown or make the tortilla wet.
Can I Freeze It?
I haven’t tested freezing the spinach wraps to see how they defrost, but you can freeze the roasted vegetables, tofu, and avocado slices. Once frozen and defrosted, the texture of the tofu will change a little bit, it will taste a little firmer and chewier.
To defrost, take the container out of the freezer and put it in the fridge to defrost for 24 hours. Then you can reheat the filling in the microwave or in a saucepan over medium heat on the stovetop until it’s warmed through. Assemble the tacos with your tortillas of choice and fresh lettuce.
Recipe Variations
These roasted vegetable and tofu tacos are delicious just like this, but you could switch it up with any of the following variations!
- Use a Different FIlling – Instead of using crumbled tofu, you could use this savory walnut quinoa taco meat.
- Change the Seasonings – Instead of using the vegetable seasonings listed in this recipe, follow this lemon turmeric roasted cauliflower recipe for a flavorful and vibrant twist on the roasted vegetables!
- Use Crispy Tofu – Instead of crumbling the tofu, you could make seasoned crispy baked tofu cubes to use in the tacos.
- Make it a Bowl – Skip the spinach wrap and put all of the taco ingredients in a bowl with quinoa or brown rice and a drizzle of vegan ranch dressing.
Substitutions & FAQ
- Tofu Substitutions: You could substitute crumbled tempeh, green lentils, brown lentils, black beans, pinto beans, kidney beans, or chickpeas.
- What other vegetables could I use? Red cabbage, zucchini, asparagus, or artichokes would be delicious additions.
- Are these tacos vegan keto friendly? Yes, this recipe is perfect for you if you’re following a vegan keto diet. All of the vegetables used are low-carb, the tofu is your source of plant-based protein, the avocado provides a bit of healthy fat, and the raw spinach wraps are low-carb.
- Which tortillas are vegan and low-carb? I used these raw spinach wraps. They’re vegan, low-carb, they taste good, and are soft enough to roll without cracking. I also like these coconut wraps or you could use butter lettuce leaves or romaine leaves.
- Gluten-Free: The filling for the tacos is naturally gluten-free and I used these gluten-free raw spinach wraps to keep the meal low-carb.
Success Tips
- The crumbled tofu adds a meat-like texture (similar to ground beef) to the tacos. For the best texture, use firm or extra-firm tofu. Don’t use silken tofu, it’s too soft.
- Press and drain the tofu before you add it to the pan so it has a dry, firm texture.
- Try not to overcrowd the sheet pans. If the pan is too crowded, the vegetables will just steam instead of roast.
- Store the leftover roasted vegetables and tofu in airtight containers in the fridge for 4-5 days or you can freeze the filling for a future meal.
Want More Vegan Tofu Recipes?
Roasted Vegetable Tofu Tacos
Equipment
- Tofu Press
- (2) Sheet Pans
- Large Pan
Ingredients
Roasted Vegetables
- 1 medium cauliflower
- ½ lb cremini mushrooms sliced
- 2 medium bell peppers sliced (seeds and membranes removed)
- 1 tsp chili powder (use a chili blend, not chili pepper powder)
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
Crumbled Tofu
- ¼ cup vegetable broth or water (to saute)
- 1 package extra-firm tofu (pressed and drained)
- 1 medium red onion diced
- 3 medium garlic cloves minced
- 1 tbsp tomato paste
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
Taco Ingredients
- 8 spinach tortillas (or tortillas of choice)
- 1 head butter lettuce (or kale, arugula, or mixed greens)
- 1 large avocado sliced
- hot sauce
Instructions
- Press the tofu in a press to remove excess liquid for 30 minutes. If you don't have a press, you can wrap the block of tofu in paper towels or a dish towel and place a heavy pot on top of it.
Roasted Vegetables
- Preheat the oven to 400 degrees.
- Arrange the cauliflower florets, sliced mushrooms, and sliced bell peppers on two large silicone-lined trays.
- Sprinkle chili powder, cumin, onion powder, smoked paprika, garlic powder, salt, and black pepper over the vegetables and toss to coat evenly. Bake for 30 minutes, or until everything is tender and the tips of the cauliflower florets are lightly browned.
Crumbled Tofu
- While the vegetables are roasting, saute the diced red onion in vegetable broth in a large pan over medium heat until it's soft and translucent. Add more liquid if the pan gets too dry.
- Next, add the minced garlic, tomato paste, and vegan Worcestershire sauce. Stir and let it cook for 2 more minutes.
- Push everything to one side of the pan and use your hands to crumble the block of pressed tofu into the other side of the pan. Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over the tofu. Stir the tofu around to coat it in the seasonings and then mix everything in the pan together. Reduce the heat to medium-low and let the mixture cook for 10 minutes, stirring occasionally until it's warmed through.
- The roasted vegetables should be done around the same time that the tofu mixture is ready. Build your tacos with low-carb wraps, butter lettuce, a scoop of tofu crumbles, roasted vegetables, avocado slices, and a drizzle of hot sauce.
Notes
- For the best texture, use firm or extra-firm tofu. Don't use silken tofu, it's too soft.
- Press and drain the tofu before you add it to the pan so it has a dry, firm texture.
- Try not to overcrowd the sheet pans. If the pan is too crowded, the vegetables will just steam instead of roast.
- Store the leftover filling in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Nutrition
*This recipe was originally posted on 1/8/17 but I updated it with new pictures on 11/5/20.
