Crispy tacos with spiced tofu crumbles (vegan, gluten-free)

These tacos have become my favorite! The tofu crumbles are full of protein, flavor-packed, and perfectly spiced. This will become your go-to on Taco Tuesdays!

INGREDIENTS

Tofu taco crumbles:

• 3 tablespoons olive oil

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon cayenne

• 1 teaspoon sea salt

• 1 block (350g) extra-firm tofu, drained (no need to press it)

Toppings:

• Spinach

• Red onion, chopped

• Salsa - I love Trader’s Joe organic salsa

• Nutritional yeast

Other:

• Taco shells - I purchase the Trader Joe’s Yellow Corn or Blue Corn Taco Shells, or you could simply warm up tortillas to use as shells

DIRECTIONS

1. Preheat your oven to 350F. Line a large baking sheet with parchment paper.

2. Mix the olive oil and all the spices in a large bowl. It will make a brown paste-like texture.

3. Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Add more olive oil, if needed.

4. Spread the tofu crumbles evenly over the baking sheet.

5. Bake for 35 minutes, stopping to stir the tofu mid way through. The tofu will be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's okay because it will provide a variety of texture.

6. Remove the tofu crumbles from the oven and serve hot on taco shells with desired toppings!