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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!
Course taco
Cuisine Vegan
Keyword easy tacos, how to make vegan tacos, the best vegan tacos, tofu tacos, vegan taco meat, vegan tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Tracy Halasz


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


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


  • 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.


  • 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.


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.