Get my newest recipe via email:

Traditional Tacos with Tofu “Hamburger”

These traditional tacos with tofu “hamburger” are meatless, but the filling looks, feels, and tastes much like the cooked ground beef filling of yesteryear tacos. This chile powder and paprika seasoned filling is made from tofu!

Traditional Tacos with Tofu “Hamburger” | Letty's Kitchen

Real Mexican style tacos, the ones I remember from growing up, were softly fried and folded corn tortillas, filled with crumbly ground beef, and garnished with diced tomatoes, grated cheese and shredded lettuce. That’s how my mother and Mrs. Hills, my BFF’s mother, made them anyway.


Engraved in my memory are vignettes of Mrs. Hills and Mom, in their respective kitchens, standing at the stove, frying tortillas one at a time. Before handing the soft, a little bit greasy tortillas to us, the Moms spooned in cooked ground beef.

The kids would all line up, plates in hand, waiting for their next taco. We ate our fill. While taco production was up, the mothers never sat down. Once at the table, we added the cheese, tomatoes and shredded iceberg lettuce.

seasoned tofu "meat" for Traditional Tacos with Tofu “Hamburger” | Letty's Kitchen

Hamburger meat tacos, I don’t eat them anymore. These days I munch down tacos filled with veggies—like these potato and beans tacos or like these, filled with chard and scrambled eggs.

Traditional Tacos with Tofu “Hamburger” | Letty's Kitchen

To get the “hamburger” texture, freeze the tofu, right in the package, water and all. When it is frozen solid, bring it out to thaw. After the tofu thaws, wring it out like a sponge. You just have to remember ahead of time to put the package in the freezer.

Do you ever buy tofu and never get around to cooking with it until the expiration date approaches? I do. So I pop it in the freezer. Then I just have to remember to thaw it in time for dinner!

These veggie tacos are more healthful than Mom and Mrs. Hills’, their tortillas fried in a quarter-inch of hot oil. That’s not happening for me. I spray corn tortillas with cooking spray, or brush them with olive oil, and pop them in the oven to soften–about 5 minutes. And I don’t have to stand at the stove cupping paper towels in my hand, folding each tortilla as it comes out of the pan.

I also take garnishing liberties. I put out finely shredded cabbage instead of iceberg lettuce. In the array of condiments at my table you will find sliced avocado, chopped cilantro, and green onion. Plus easy-to-make salsas, red or green. Garnishes are at the table for picking and choosing–this recipe includes grated white cheddar–skip the cheese and they will be vegan traditional tacos with tofu hamburger!

veggie taco garnishes

Do you have childhood food memories that you’ve made healthier like these tacos?

Wishing you a fabulous week–get in the kitchen and cook something delicious!

Thanks for reading. Get the latest recipe posts by email—subscribe here. Subscribers also receive my exclusive monthly newsletters with bonus recipes.

For more vegetarian recipe ideas, peruse my Pinterest boards.
Follow me on Facebook for daily vegetarian and healthy living ideas.
I just might be addicted to Instagram!
PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

Traditional Tacos with Tofu “Hamburger” | Letty's Kitchen

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

3.84 from 6 votes
Traditional Tacos with Tofu “Hamburger” | Letty's Kitchen
Traditional Tacos with Tofu “Hamburger”
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
These meatless tacos are a fun, self-serve dinner for family and friends.
Course: Main Course
Cuisine: Mexican, Vegetarian
Servings: 8 tacos
Author: Letty Flatt | Letty's Kitchen
  • 8 corn tortillas
  • Cooking spray or olive oil, as needed
For the filling:
  • 1 (14-ounce) package extra firm organic tofu, frozen solid
  • ¼ cup chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 2 pinches cayenne pepper
  • 2 tablespoons grapeseed oil
  • 1 medium onion, chopped (about 2 cups)
  • 1 clove garlic, minced
The garnishes:
  • Chopped green cabbage or shredded lettuce
  • Avocado slices
  • Grated Monterey Jack or pepper Jack cheese
  • Chopped tomatoes
  • Chopped green onion
  • Chopped cilantro
  • Green or red salsa
Make the filling:
  1. Remove the package of frozen tofu from the freezer. Without breaking the seal, let the package thaw. The fastest way is under running warm water. If you plan ahead, thaw for a day on the kitchen counter or about 3 days in the fridge.
  2. When the tofu has thawed, break the seal and remove the tofu from the water. It will be very sponge-like. Squeeze the tofu well to wring out as much water as possible. Squeeze again—more liquid will release. Place in a bowl. With your fingers or a fork, break into small pieces.
  3. Mix together the chili powder, paprika, garlic salt, black pepper and cayenne. Set aside.
  4. Heat the oil in a skillet over medium flame. Add the onion; cook and stir until the onion is translucent, 6 to 8 minutes. Add the garlic and cook another few minutes.
  5. Add the tofu pieces to the onions and garlic. Stir in the spice mixture. Cook, stirring frequently, about 10 minutes, until the spiced tofu is very hot--cooked through. Reduce the heat to low flame. Using a potato masher or a fork, mash the tofu and onions until the mixture looks like hamburger meat. Keep warm.
To serve:
  1. Place the cabbage, avocado, cheese, tomatoes and green onion in separate bowls. Or all next to each other on one big plate. Estimate a small amount for each taco. (E.g. 2 tablespoons cabbage, 1 slice avocado, 1 to 2 tablespoons cheese, 1 tablespoon tomatoes, and a bit of green onion and cilantro per taco.)
  2. Heat the oven to 350° F. Arrange the tortillas on baking sheets, next to each other but not overlapping. Spray each tortilla with cooking spray. Turn them over and spray the second side. Alternatively, brush both sides lightly with olive oil.
  3. Heat the tortillas in the oven, 3 to 4 minutes, until they are pliable and warm. (Be careful to not let them get crisp—you want to be able to fold them.) Fold the tortillas in half to make taco shells. Let them heat in the oven another minute.
  4. Spoon about 1/3 cup of the tofu “meat” in each taco shell and arrange on plate.
  5. Allow each person to garnish their taco with their choice of condiments and salsa.
Recipe Notes

Baked tofu that has been frozen and then thawed before cooking has an incredibly meaty texture. Freeze the tofu in its package. Pull from the freezer, allow to thaw, then wrap the thawed tofu in a tea towel. Place a weight on top and set aside to squeeze out some of the water. The pressed tofu will look like a sponge.
The filling can be cooked the day before. The garnishes prepped earlier in the day. Soften tortillas in the oven a few minutes before serving.


  • They look delicious! What a brilliant idea. Reply · 22 April, 2014

    • Letty

      Thanks Kalyn! Reply · 22 April, 2014

  • laurie

    I’m grateful for YOU! Reply · 23 April, 2014

    • Letty

      ¡Egualmente! Grateful for longtime girlfriends. Thanks for the comment. Reply · 23 April, 2014

  • Charlotte

    Hi Letty, please post a recipe for the corn tortillas.We live in a small town in N.Z and don’t have tortillas available. Love your blogs and recipes. Thanks Reply · 23 April, 2014

    • Letty

      I am thinking you do not have access to masa harina either. That’s a finely ground corn flour, finer than corn meal. The ratio is 2 cups masa harina to about 1 1/2 cups water. Mix and knead. Roll out walnut size balls. Bake in cast iron pan stovetop–about 90 seconds–45 on each side. This recipe helps. You can order masa harina via Amazon. Let me know how it goes. Reply · 23 April, 2014

  • I am so inspired by your pictures communicating with my eyes and your flavors communicating with my taste receptors! Thanks, Letty! Reply · 23 April, 2014

    • Letty

      Thanks Karen. Reply · 23 April, 2014

  • Dennis Halloran

    I’m thankful for family and all four of my Sisters. Bea Morales became a good friend of Mom’s when we all( First 5) went to St Joes . She taught Mom all her mexican Dishes from their restaurant in Santa Ana. I think we have GMO corn farmers in our family so we should hear from them.
    I taught my kids how to make Tacos that way and to this day Wichita knows Tacos. I skip the fried in oil part and just heat the tortillas on the open flame and flip them with tongs
    Your Photo skills are great by the way
    Bro Reply · 24 April, 2014

    • Letty

      Thanks Denny! Try my oven method of heating the tortillas–closer but definitely not as calorific as Bea Morales and Mom’s. Reply · 24 April, 2014

  • Ricardo

    Looking like some yummy tacos, but I’m not sure they have tofu at Chapitos! Reply · 24 April, 2014

    • Letty

      Tofu in Chapitos over by the cheese. Reply · 24 April, 2014

  • Ian

    Just made a batch with some avocado and pickled red onions I had laying around – super easy and well worth it! Mine came out a little on the spicy side, but that’s just how I like em 🙂 Reply · 8 February, 2018

    • Thank you Ian. So happy to learn you enjoyed this recipe. It’s one of my favorites! Reply · 9 February, 2018

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.