• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
simply ceecee
  • home
  • recipes
  • About
    • Contact
  • Subscribe
  • START HERE!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • START HERE!
  • ABOUT
  • SUBSCRIBE
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Tacos

    Simply Delicious Vegan Tacos

    Jun 25, 2019 · Modified: Mar 13, 2022 by Tracy Halasz · 6 Comments · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

    Jump to Recipe - Print Recipe

    Crunchy, warm, tangy, creamy, dripping down your arm juiciness, this vegan taco combination is super delicious. There's two incredible plant-based options for the filling - both are sensational.

    Lots of fresh, juicy, crunchy toppings to choose from as well as several mouth-wateringly delicious sauces like sweet and spicy tahini, firecracker dilly drizzle or creamy cilantro jalapeno cashew sauce. I mean what's a taco without sauce?

    vegan tacos on a plate

    In our family we've been serving tacos on Halloween night for three generations. This simply delicious vegan tacos recipe is my version of our family favourite. It's oil-free friendly, gluten free, nut free friendly, plant-based and super yummy!

    Why You'll love these Vegan Tacos

    • two choices for the filling: cauliflower-walnut which is 100% whole food plant based or the express tofu version which is nut-free. Both are yummy, gluten-free, and oil-free friendly.
    • easy and fast to make
    • very filling and satisfying: crunchy, creamy, warm, juicy, toothsome
    • inexpensive
    • healthy
    • addictive drizzle
    • yummy leftovers
    • sauce!!! Check out my sauce page for more dairy-free, oil-free, gluten-free sauces!

    What are Vegan Tacos Made of?

    There are loads of ideas for vegan taco meat alternative. You can use tofu, mushrooms, lentils, jackfruit, TVP (textured vegetable protein), quinoa or a rice-bean combination.

    Cauliflower-Walnut Crumbles

    Our favourite is the easy and incredible cauliflower-walnut crumble combination in this recipe. It's super fast and healthy. This crumble resembles the texture, mouthfeel, and seasoning of a more traditional taco filling so it's super satisfying for all eaters. EVERYONE loves these tacos!

    Cauliflower, walnuts and spice in the bowl of a food processor.
    Cauliflower and walnuts being chopped in food processor.

    How to make Cauliflower-Walnut Filling for Vegan Tacos

    1. Place cauliflower, walnuts and spice in the bowl of a food processor.
    2. Pulse a few times until crumbly - not too much!
    3. Bake the crumble.
    4. Add taco sauce mix and bake again.
    5. Ready!
    A sheet pan of chopped cauliflower and bowl of taco sauce.
    Sheet pan of cauliflower crumble with taco sauce dumped on.
    Sheet pan of spicy baked cauliflower crumble for vegan tacos.

    Express Tofu Taco Crumbles

    When I'm in a real hurry or just for a change, I grab a block of extra firm tofu and crumble it into a hot skillet. Once the sauce and spices are mixed in, it only take a few minutes of frying over medium to high heat until it's ready.

    Frying pan with crumbled tofu and spices on top.
    Broth being poured into a frying pan of crumbled tofu.
    A tablespoonful of oregano being add to a frying pan of spicy tofu crumbles.
    1. Cook crumbled tofu and spice in a hot frying pan.
    2. Add some broth to keep the sauce loose.
    3. Mix in all taco sauce ingredients and spices.

    While the tofu crumbles are cooking, chop up the toppings and warm the taco shells. Voila - done in no time flat!

    How to Make Healthy Vegan Tacos

    Tacos are a wonderful meal to 'sneak' in some additional nutrients without changing the flavour or texture of the food. Plus making your own taco seasoning blend is easy and way better than store bought.

    I add oregano (which is optional, but has incredible health benefits). It's easy to add fresh or dried turmeric, ground flaxseeds or other spices for more health benefits.

    Ingredients for tofu taco crumbles on a baking sheet.
    Spicy Taco Seasoning

    Additionally, you can choose any toppings your family enjoys, it's not necessary to stick to the traditional toppings.

    Stir corn into the crumbles when you're warming it in the skillet, add onion slices or pickled onions, kimchi, beans, slaw, leafy greens or sprouts. Lately, we've been adding a sprinkle of cooked brown or red lentils which brings a wonderful texture and are very healthy.

    I've seen some pretty creative concoctions at our family dinner table over the years!

    More Vegan Taco Recipes

    My family loves tacos, and I make them A LOT! Here are a few more taco recipes:

    Sweet Summer Corn Tacos
    Sloppy Slaw Tacos
    Loaded Mushroom Tacos
    Vegan Shawarma with Spicy Tahini Drizzle (favorite!!!)

    Did you make this recipe? I'd love to see it!
    Please leave a star rating and comment at the bottom of the page.
    Thank you so much for sharing! Tag me on Instagram 
    For more Vegan Recipes: Sign up for my email NEWSLETTER!

    Spicy vegan tofu meat tacos topped with tomatoes avocado and tangy sauce.

    Simply Delicious Vegan Tacos

    The most incredible vegan tacos made 2 ways! Super delicious and healthy, choose cauliflower-walnut crumble or the super fast tofu crumble filling. Either way, EVERYONE is going to fall in love with these meat-free tacos!
    Author : Tracy Halasz
    Servings:4 people

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins

    INGREDIENTS

    Cauliflower-Walnut Crumble Option

    • 2 cups cauliflower, florets
    • 1 ½ cups walnuts
    • 2-3 tbsp taco seasoning (to taste)
    • 1 clove garlic

    Tofu Crumble Option

    • 1 block tofu, extra firm (if making tofu option)
    • 2-3 tbsp taco seasoning* (to taste)
    • 1 tsp garlic powder

    Taco Sauce

    • 1 tbsp oregano, dry (optional)
    • 1 cup salsa
    • 2-4 tbsp tomato paste
    • 1-2 tsp chipotle pepper sauce (I use Tabasco brand)
    • ¼ + ¼ cup water (or veggie broth) - divided

    Firecracker Dilly Drizzle

    • 3 tbsp vegenaise
    • 1-2 tbsp jalapeno juice (or vinegar)
    • 3-4 pickled jalapenos, chopped
    • 1 clove garlic, minced
    • 1 tsp cracked black pepper (to taste)
    • ½ tsp+ hot pepper flakes (optional)
    • 1 ½ tbsp fresh dill, chopped

    Toppings

    • 1-2 cups lettuce, shredded
    • 1 cup tomatoes, chopped
    • 1 avocado, chopped
    • pickled jalapenos or onions
    • 4-6 taco shells, hard or soft (warmed)

    INSTRUCTIONS
     

    • Preheat oven to 375º F. Cover baking sheet with parchment paper.

    Cauliflower-Walnut Crumble Option

    • Break cauliflower into medium florets.
    • Place cauliflower florets, walnuts, taco seasoning mix (homemade taco seasoning recipe) and garlic clove into the bowl of a food processor - pulse until coarsely ground - don't over process. I leave a few chunks in my crumble.
    • Tip the crumble onto a prepared baking sheet and place in oven. Cook for 15 minutes stirring half way through.
    • While the cauliflower crumble is baking, combine the taco sauce ingredients in a large bowl (oregano, salsa, tomato paste, chipotle sauce, ¼ cup water/broth).
    • At the 15 minute mark, pour the sauce over the crumbles and stir to incorporate. Spread crumble evenly and put back in the oven for 8-10 minutes until a bit crispy. Remove from oven.

    Tofu Crumble Option

    • Heat 1 tbsp of oil over medium-high heat until shimmery. Crumble a block of extra firm tofu into the skillet.
    • Add 2-3 tbsp taco seasoning, garlic powder, oregano, salsa, tomato paste, ¼ cup of water or broth then fry over medium to high heat for 5 - 8 minutes.
    • Add up to ¼ a cup more water or broth (if needed) and the chipotle tabasco then simmer over medium-low until evaporated. Remove from heat.

    Firecracker Dilly Drizzle

    • In a small mixing bowl, whisk together the ingredients for the drizzle starting at vegenaise up to and including dill.
    • Add more or less hot pepper flakes (or skip) depending on how HOT you want the drizzle.

    Toppings

    • Chop and prepare lettuce, tomatoes, and avocado.

    Assembling the Tacos

    • Warm hard taco shells.
    • Fill with taco crumbles (cauliflower-walnut OR tofu), chopped tomatoes, avocado chunks, shredded lettuce, and jalapeño pepper rings.
    • Drizzle with firecracker dilly drizzle.

    NOTES

    CAULIFLOWER-WALNUT CRUMBLE: Don't over process the cauliflower and walnuts. Leave some texture. Pulse a few times to achieve a coarse grind.
    Add any spice mixture you prefer. I make my own taco seasoning but you can easily swap for your favourite store-bought brand or any seasoning your family prefers.
    TOFU CRUMBLE OPTION: The tofu option is a bit less fuss and an easy, delicious option. Everything cooks in one pan on the stove while you are chopping your taco toppings.
    STORAGE: Both crumbles store well in the refrigerator for 3 or 4 days and are delicious warmed as leftovers. Try the crumbles in a baked potato bar, a buddha bowl or as a pizza topping.

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks



    More Vegan Taco Ideas

    • Easy Vegan Tzatziki (3 ways!)
    • Easy Cauliflower Chickpea Tacos
    • Best Succulent Vegan Shawarma Wrap
    • Easy Vegan Taco Bowl
    97 shares

    Reader Interactions

    Comments

    1. Maddog

      July 01, 2019 at 7:33 am

      5 stars
      These tacos are amazing! Family favourite at our house!

      Reply
      • simplyceecee

        July 04, 2019 at 2:18 pm

        Yes! They are the BEST! We love them too.

        Reply
    2. katie

      September 27, 2019 at 8:17 pm

      5 stars
      Made these tonight. Hit with whole family!

      Reply
      • simplyceecee

        September 28, 2019 at 8:19 pm

        Thank you, Katie. I'm so happy you enjoyed them!

        Reply
    3. katie meyer

      April 10, 2020 at 5:52 pm

      5 stars
      This recipe was a hit with my family even my meat eaters. It is a quick and tasty recipe. My daughter used left over in breakfast wrap. It goes a long way and taste great leftover.

      Reply
      • simplyceecee

        April 11, 2020 at 1:36 pm

        That's wonderful, Katie! I'm so happy you enjoy this recipe!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of Ceecee Cooks.

    Hi, I’m Tracy, welcome! I’ve been creating and cooking vegetarian/vegan food for decades, and love helping others on their journey to eat more plants. Here you’ll find super flavorful vegan recipes you and your family will love – vegan or not!

    More about me →

    Subscribe
    Sign up with your email address to receive new vegan recipes!
    Thank you for subscribing!

    Top Posts

    • Easy Lentil Bolognese (vegan + gf)
    • All Purpose Refrigerator Dough (vegan)
    • Easy Potsticker Sauce
    • Epic California Veggie Sandwich
    • Easy Vegan Tofu Scramble (soft + fluffy)
    • Thai Crunch Salad with Spicy Peanut Dressing

    The Holiday Table

    • 25 Vegan Christmas Dinner Ideas
    • Easy Vegan Monkey Bread
    • Sage Seasoning with Onion and Garlic
    • Easy Vegan Shepherd's Pie
    • Easy Vegan Apple Crumble
    • Vegan Turkey

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for our Sunday morning Newsletter!

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Simply CeeCee

    97 shares