Tacos de Tofu Sazonado con Pico de Gallo (Spiced Crumbled Tofu Tacos)
Crumbled firm tofu browned with taco spices until it looks and tastes like savoury mince, piled into corn tortillas with fresh toppings.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wrap the tofu in a clean tea towel and press under a heavy pan for 15 minutes to squeeze out the water, then crumble it into small pieces with your hands.
15 min - 2
Heat the oil in a large non stick frying pan over a medium-high heat. Cook the onion for 4 minutes, then add the garlic and cook for 30 seconds.
4 min 30 s - 3
Add the tofu and cook for 8 minutes, stirring now and then, until it is golden and starting to crisp at the edges.
8 min - 4
Stir in the taco seasoning mix, tomato purée and 60 ml water. Cook for 3 minutes until the tofu is well coated and the sauce has reduced. Squeeze in half the lime juice.
3 min - 5
Warm the corn tortillas one at a time in a dry pan for 30 seconds each side. Fill with lettuce and tofu, then top with your ready made pico de gallo (see the base recipe), avocado and a squeeze of lime.
Tips
- Pressing the tofu is essential. Wet tofu steams instead of browning and tastes bland.
- Crumble the tofu by hand into small, uneven pieces for the best mince like texture.
- Be patient and let it brown before adding the spices. Colour is flavour.
- Check the tofu label and choose a firm type, not silken.
Storing and freezing
The tofu filling keeps in the fridge for up to 3 days. Reheat until steaming hot all the way through. Freeze the cooked filling for up to 2 months.
Questions
Are these tacos vegan and gluten free?
Yes. Tofu, vegetables, spices, avocado and corn tortillas are plant based and gluten free. Use gluten free corn tortillas and check the tofu and tomato purée labels.
Can I use tempeh or lentils instead of tofu?
Yes. Crumble 400 g of tempeh, or use 250 g of cooked green lentils, and add the spices in the same way. Tempeh is not gluten free unless the label says so.
How can I make it more filling?
Add a layer of refried beans to each taco, or serve over rice with black beans. A spoonful of guacamole adds richness.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.