20 Minute Oven Baked Tofu Tacos

These easy oven baked vegan tofu tacos are packed full of flavor and made in about 20 minutes for a perfect weeknight taco night! Gluten free friendly.

Lots of tofu tacos ready to eat for a quick weeknight meal.

To complete taco night, make sure you check out my mango pineapple salsa, easy plant based queso, and plant based sour cream with no nuts!


Here is a quick rundown of the ingredients you’ll need to make these tofu tacos. Make sure to check out the recipe card for the full measurements and instructions. 

Ingredients for the tofu tacos in various bowls and plates on a wood table top. Black and white labels have been added to name each ingredient.
Ingredients for the tofu tacos ready to mix together.
  • High Protein Tofu: I love to use high protein tofu for not only the protein boost, but also the texture. You don’t need to press it, just give it a little squeeze and it’s ready to go! If you can’t find high protein tofu in your local grocery store, you can substitute for super firm or extra firm tofu. 
  • Seasonings: Spices are the star of the show here with a combination of onion and garlic powder, cumin, chili powder, paprika, and Mexican oregano. The amounts listed are for a mild spiced tofu so feel free to add more if you like it spicy!
  • Soy Sauce : This adds a richness and umami flavor to the tofu, as well as helping it to brown in the oven. If you need a gluten free soy sauce, tamari works great in this as well as coconut amino acids.
  • Soft + Crunchy Shells: The use of a crunchy corn shell, wrapped in guacamole and then a soft shell, not only makes the taco sturdy enough to hold all the fillings, but makes for the best of both worlds in terms of flavor. 

How to Make Tacos in 20 Minutes

For the full instructions, complete with recipe measurements, please see the recipe card below.

Making these tofu tacos is actually pretty easy! They are a favorite for my family on the weeknights we need a quick dinner. Making the tofu takes about 20 minutes start to finish and if you can multitask a few toppings while they are baking in the oven, you’ve got dinner done!

Step One: Shred and Prep the Tofu

The crumbled tofu in a glass bowl on a wood table.
The shredded tofu.
Crumbled tofu in a glass bowl with a spatula and seasonings added.
The shredded tofu after mixing in the spices.

Start by hand ripping the tofu into bite sized pieces into a large bowl. No need to get fancy here, just use your hands to shred the tofu into little pieces. 

Drizzle over top of the tofu with the soy sauce and cornstarch. Give this a quick mix until all the little tofu pieces are evenly coated. 

Now add the spices in one go. Give this another mix making sure that all the tofu is covered. 

Step Two: Bake the Tofu

Crumbled and seasoned tofu on a parchment paper lined baking sheet before baking in the oven.
Tofu on the baking sheet before baking.

Transfer the tofu to a parchment lined baking sheet and bake at 400F/205C for 15 to 18 minutes. 

While the tofu is baking is when you can start to assemble your other ingredients like salsa, wash and chop any greens, make the queso sauce, etc.

When it’s done, the tofu will be a rich, dark color and be slightly crispy but still soft in the center. 

And that’s it! Now it’s time to assemble the tacos. 

I love to take a crunchy shell and soft shell and mash them together with some guacamole in between. This makes for the best of both worlds in terms of texture and flavor! Add some tofu, some fresh salsa, a big spoonful of coleslaw, and top it with hot sauce if you want or chipotle crema. Enjoy each bite! 

5 tofu tacos in soft shells on the countertop filled and topped with tomatoes and cilantro.
Lots of tofu tacos lined up and ready to be filled and eaten.

Tofu Taco Topping Ideas

Here are some of my other favorite topping ideas:

  • Creaminess: Avocado slices, dairy free sour cream or plain coconut or other dairy free yogurt all are delicious and add the right amount of creaminess to help mellow out any heat in the taco. 
  • Crunch: Shredded iceberg or romaine lettuce
  • Heat: Pickled jalapeno, sriracha, or your favorite taco sauce help to kick up the heat! 
  • Cheese: Pour some plant based queso sauce on top of these for the ultimate taco. Store-bought vegan cheese is also a quick and easy topping. My favorite is the vegan taco shreds from Trader Joe’s.

How to Store 

Store all ingredients in separate containers in the fridge for up to 5 days. I don’t recommend freezing this recipe. 

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Vegan Oven Baked Tofu Tacos

Easy oven baked vegan tofu tacos are packed full of flavor and made in about 20 minutes for a perfect weeknight dinner! Gluten free option.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: dinner ideas, quick meals, tofu
Servings: 6 tacos
Calories: 59kcal


  • Baking sheet
  • parchment paper
  • Mixing bowls
  • Mixing spoons
  • Measuring spoons
  • Spatula


  • 1 block tofu high protein or super firm
  • 2 tablespoons soy sauce swap for tamari or coconut aminos
  • 3 tablespoons ketchup swap for tomato free ketchup if necessary
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano


  • Prep. Preheat the oven to 400°F/205°C and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Make the tofu tacos. In a large mixing bowl, add the tofu, crumbling it between your fingers into bite sized pieces. Drizzle over the soy sauce and cornstarch. Mix to coat. Then add all spices and mix fully again. Transfer the tofu to the prepared baking sheet.
  • Bake and serve. Bake uncovered for 15 to 18 minutes or until tofu is a deep golden color. The smaller crumbles should be a little crunchy but still soft on the inside. Serve in flour or corn tortillas with your favorite taco toppings and enjoy!


Nutrition is for tofu only. Please see individual recipes for their unique nutrition facts.
  • How to Store
    • Store all ingredients in separate containers in the fridge for up to 5 days. I don’t recommend freezing this recipe.
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Calories: 59kcal | Carbohydrates: 6g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 469mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 611IU | Vitamin C: 0.5mg | Calcium: 39mg | Iron: 2mg
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