Description
These vegan taco crumbles are the key to a meatless taco night! Crispy and built to hold up under the rest of your toppings, this crumble is made with firm tofu, walnuts and bold taco seasoning that for a satisfying texture that’s close to the real thing. It’ll make you forget why you ever used plain tofu at all!
Ingredients
- 3 tbsp vegan butter
- 1/2 large white onion, finely chopped
- 1 package (350g) extra firm tofu, crumbled
- 1 1/2 cups finely chopped walnuts
- 3 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 2 tsp oregano
- salt and pepper to taste
Instructions
- Heat a large pan with vegan butter over medium heat. Add the onion and cook until translucent, then add the walnuts and crumbled tofu.
- Let sit in pan, stirring every 2 minutes or so. Once sightly browned and crispy on most edges, add soy sauce, smoked paprika, chilli powder, cumin, garlic powder, oregano and salt and pepper. Cook, stirring occasionally, until browned and most of the moisture has evaporated from the tofu. It should look crumbly like ground beef.
- Set aside to cool and add to your favourite taco night dish!
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.