Teriyaki Tofu Crumbles for Tacos or Wraps

5 from 6 votes

Quick and easy tofu crumbles for tacos or wraps, flavoured with teriyaki sauce. A simple must-try vegan tofu recipe.

Prep Time5

Cook Time10

Total Time15

Course: lunch

Cuisine: Japanese, vegan

Servings: servings

Calories: 149kcal

Get Recipe Ingredients

Once pressed and dried off with kitchen paper, crumble the tofu into a mixing bowl. If you are using extra firm tofu, which is pre-pressed, just dab it dry with kitchen paper to dry it off before crumbling it.
Add paprika, chilli powder and turmeric to the crumbled tofu.
Now the wet ingredients. Add the oil, Teriyaki sauce and maple syrup.
Season with salt and pepper and mix well until well combined.
Fry in a dry non-stick frying pan until starting to brown, some crumbles will be soft and smaller pieces will be chewy or crunchy.
To oven bake, spread in a single layer on a tray and pop in the oven or air fryer until starting to crisp.
Serve hot or cold.
Enjoy!

DO NOT use silken tofu, it is too soft and should just be used for sauces and desserts. Look for a firm or extra firm tofu. The extra firm is pre-pressed.
The smaller the crumble the more crisp it will be.
Add extra chilli powder for heat.
You can swap the Teriyaki sauce with Hoison sauce, Sriracha sauce or BBQ sauce.
Serve the tofu crumbles hot or cold.
Serve in wraps, burritos, tacos or in salads, on pizza or in quesadillas.
Tofu crumbles can be stored in the fridge for 4-5 days and used cold in wraps or reheated to add to hot dishes. Store it in an airtight container in the fridge. To prevent or catch moisture, add kitchen paper to the container, before adding the cooled crumbles.