Tofu Tacos

Vegan Roasted Cauliflower Tofu Tacos

These ultra-satisfying, low-carb, hearty vegetable tofu tacos are loaded with perfectly roasted cauliflower, meaty mushrooms, sweet bell peppers, taco-seasoned crumbled tofu, and creamy avocado! Vegan & gluten-free.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Tofu Pressing Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 166kcal
Author Stacey Eckert



Roasted Vegetables -

Crumbled Tofu -

Taco Toppings + Wraps -


  • (Optional) Freeze the tofu for 24 hours and then let it defrost overnight in the fridge. Whether you freeze the tofu or not, the next step is mandatory. 
  • Press the tofu (in a tofu press) to remove excess liquid for one hour before cooking it.

Roasted Vegetables -

  • Preheat the oven to 400 degrees.
  • Arrange the cauliflower florets, sliced mushrooms, and sliced bell pepper on two silicone-lined trays.
  • Drizzle 1 tbsp of olive oil (or 2-3 tbsp vegetable broth), chili powder, cumin, onion powder, smoked paprika, garlic powder, sea 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 1 tbsp of olive oil (or 2-3 tbsp of vegetable broth) in a large skillet over medium heat until they're translucent (for about 10 minutes). 
  • Next, add the minced garlic, tomato paste, and vegan Worcestershire sauce, and let it cook for 2 additional minutes. 
  • Push everything to one side of the pan and add the block of pressed tofu to the other side of the pan. Use a wooden spoon to break the tofu up. The texture and size should resemble ground beef crumbles.
  • Once you've finished breaking up the tofu, 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 tofu mixture cook for 10 minutes, stirring occasionally.
  • The vegetables should be done roasting around the same time that the tofu mixture is ready. Build your tacos with low-carb wraps or lettuce cups, fresh greens, tofu crumbles, roasted vegetables, avocado, and hot sauce!


  • (Optional) If you have time, freeze the block of tofu for 24 hours and then defrost it before you press, drain, and cook it to get the best meat-like texture. 
  • Whether you freeze the tofu or not, you still have to press and drain the tofu before cooking it. Squishy or wet tofu does not taste very good. 
  • Use two pans to roast all of the vegetables so they have space to roast and not just steam if the pan is too crowded.  
  • Don't overcook the roasted vegetables. You want these tacos to have lots of texture! 
  • We like the tofu tacos drizzled with some type of sauce. You could try this homemade avocado chipotle sauce or your favorite hot sauce (we love Sprout's organic red or green sriracha sauce!)
  • Store the leftover tofu and roasted vegetables in separate containers in the fridge for up to 3-5 days. 


Serving: 1taco | Calories: 166kcal | Carbohydrates: 14g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 162mg | Potassium: 639mg | Fiber: 5g | Vitamin A: 1640IU | Vitamin C: 77.2mg | Calcium: 103mg | Iron: 2.1mg