Vegan Pulled Tofu Taquitos are crispy fried tortillas full of amazingly "meat" like tofu that is spiced to perfection.

Vegan Pulled Tofu Taquitos

Vegan Pulled Tofu Taquitos are crispy fried tortillas full of amazingly “meat” like tofu that is spiced to perfection.

Recipe Contributor – The Vegan Sara (Instagram)

Vegan Pulled Tofu Taquitos

Have you heard about freezing tofu to obtain a more “meaty” texture? I learned about it recently from a fellow Instagram foodie. If you freeze the tofu prior to cooking, it transforms the texture. When I tried it, I honestly didn’t have much hope that it would make that much of a difference. But when my carnivore husband told me “I could eat this all the time!” and he was eating tofu Katsu, I knew I had a winner.

Sara uses the freeze method in this recipe. “So I’m continuing to use the freeze/thaw/press method with my tofu. This time around after pressing, I cut the tofu into narrow strips to replicate a pulled meaty texture, then baked. The result was super delicious and I hope you like it.”

Sara, we LOVE it.

And speaking of tofu, volume for volume, soy contains more protein than beef, more calcium than milk, more lecithin than eggs, and more iron than beef.

Vegan Pulled Tofu Taquitos. I seriously cannot wait until I’m through posting this so I can go make a batch. Healthy, crunchy, yummy. What’s not to love? This is definitely a must try!

Vegan Pulled Tofu Taquitos are crispy fried tortillas full of amazingly "meat" like tofu that is spiced to perfection.
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Vegan Pulled Tofu Taquitos

Course: Main Course
Cuisine: American, Mexican
Keyword: Tex-Mex, Tofu
Servings: 8 taquitos
Calories: 239kcal


  • 15 ounce block extra firm tofu
  • 1 tbsp neutral oil
  • 2 tsp maple syrup
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 1/4 tsp smoked paprika
  • 1 tsp garlic
  • 1 tsp salt
  • 1/4 tsp pepper
  • 8 6 inch soft flour tortillas
  • 1/2 cup salsa
  • 2 cups shredded vegan cheddar cheese


  • Take out tofu from packaging, cut block in half, then cut each half in 3 slabs horizontally from its depth, giving you 6 pieces total. Wrap each slice in parchment paper, place in freezer safe container to freeze overnight.
  • he Tofu will be yellow. No worries.Thaw to room temp on kitchen towel, then gently press each slab with a towel to get out water.
  • Thinly slice each slab (does not need to be uniform) so it resembles pulled meat- and place in a large bowl, there will also be some crumbles which is fine. Drizzle oil and maple syrup and gently mix.
  • n a small bowl combine all your spices, then add tofu to bowl.
  • Spread tofu on large baking sheet lined with parchment paper that has been misted with oil. Bake at 375 F for 15 minutes rotating and shaking pan every 5 minutes or so. After baking, place back in bowl & mix with salsa.
  • To make taquito, on tortilla, at the end closest to you, place 1 tablespoon cheese, next comes 1/4 cup tofu/salsa, then top with 1 tablespoon cheese. Roll tortilla tight, place seam side down, repeat.
  • On stovetop, using a non stick pan, working in batches, toast tortilla 6-7 minutes seam side down, flipping halfway on med/high heat. 
  • Enjoy!


  • Serve with additional toppings of your choice – guacamole, more salsa, vegan sour cream, etc.


Calories: 239kcal | Carbohydrates: 26g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Sodium: 934mg | Potassium: 198mg | Fiber: 2g | Sugar: 4g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

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