It's easy to make Vegan Taco Bowls with these seriously delicious chipotle tofu taco crumbles! The tofu crumbles start on the stove, then are finished under the broiler in the oven to create crispy, flavorful tofu taco meat!
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Whitney Bond
Tofu Taco Crumbles
2chipotle chilies in adobo saucechopped
2tablespoonsadobo sauce from the can of chipotle chilies
16ouncesextra firm tofudrained, patted dry and crumbled
1cupdiced yellow onion
½cupsalsasee note below
2cupscooked cilantro lime quinoa
¼cupfresh cilantro leaves
¼cupcreamy vegan chipotle sauce
Place a rack in the upper third of your oven and turn the broiler to high.
In a large mixing bowl, combine the minced garlic, cumin, black pepper, oregano, salt, chopped chipotle chilies and adobo sauce.
Drain a block of extra-firm tofu from the liquid it comes packaged with, then use a couple of paper towels to gently squeeze any more liquid out of the tofu.
Use your hands, or a potato masher, to crumble the tofu. Just make sure you don't completely mash the tofu, as you still want it to have some texture to it.
Add the crumbled tofu to the mixing bowl and toss until it’s coated in the spices.
Heat the olive oil in a large, ovenproof skillet on the stove over medium high heat.
Add the onion and saute for 3-4 minutes.
Add the tofu crumbles and cook for 6 minutes.
Add the salsa, cook for 1-2 minutes.
Spread the tofu crumbles evenly in the bottom of the skillet and place the skillet in the oven under the broiler for 4 minutes.
Remove from the oven, stir the tofu crumbles and place back in the oven for 4 minutes.
Remove from the oven and add the tofu taco meat to four separate bowls with the quinoa.
Top with the cilantro, avocado and sliced radishes.
Serve the creamy chipotle sauce on the side or drizzled over the bowls.
Salsa - feel free to use any traditional red salsa. I do not recommend using a green salsa, or flavored salsa for this recipe. I used a medium salsa, which combined with the chipotle peppers gave the tofu crumbles a slight kick of spice. If you'd like less spice, I recommend using a mild salsa. For more spice, I'd recommend a hot salsa.
Base for the bowls - quinoa is a great healthy base for these bowls. If you prefer, you can use brown rice, white rice or cauliflower rice as the base of the bowls instead.
To double or triple the batch of tofu taco crumbles - simply hover over the serving size in the recipe card and adjust the size to 8 or 12 bowls. The ingredient amounts in the recipe card will automatically update. Cooked tofu taco crumbles will stay good in the refrigerator for up to 1 week.
Nutritional information for just the taco crumbles - This recipe makes approximately 4 cups of taco crumbles. Each cup of cooked crumbles contains 161 calories, 11 carbs, 10 grams protein, 9 grams fat and 3 grams fiber.