Tofu Tacos With Mushroom Fajitas

These aren’t just Tofu Tacos—they’ve also got meaty fajita mushrooms and lots of veggies for a vegan taco recipe that’s extra satisfying and extra delicious!

When you just can’t decide whether you should use the tortillas you bought for making Vegan Tacos or fajitas for dinner, I have an idea: make both at the same time! These tofu tacos are topped with fajita veggies, so you get the best of both worlds in one delectable handheld package. The tofu is crispy and cooked in the air fryer ( Air Fryer Tofu for the win!), the mushrooms and veggies pop thanks to those fajita seasonings, and it all comes together for an epic taco night dinner.

Why These Tacos Are Going to Be Your New Favourite

If you like your tacos jam-packed with fillings and big flavour, you’re going to flip for this recipe! Here’s what makes it so fab.

• Crispy tofu . Even tofu haters won’t be able to turn down the seasoned, crispy tofu in these tacos. The air fryer works its magic here, friends! (This Crispy Tofu Banh Mi is another recipe that uses air fryer tofu with delicious results!)
• Tex-Mex flavour bomb . The combination of garlic, chipotle, paprika, and liquid smoke adds layers of flavour to these tacos. The smokiness makes the filling taste like it was cooked on the grill! Combine that with tangy pickled onions and zippy lime and you’ve got the best tofu tacos EVER!
• Super versatile . I love making tacos because everyone can customise their own—and that means everyone’s happy! Just like my Crispy Beer-Battered Vegan Fish Tacos , whatever toppings you choose for these tofu tacos, they’re going to be a hit.

Notes on Ingredients

Here are the ingredients you’ll need to gather to make these tofu tacos. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Crispy Tofu:

• Extra firm tofu – Learn more: How To Cook Tofu + Best Tips on Making the Most Delicious Tofu
• Light soy sauce or liquid aminos – Tamari will also work as a gluten-free option.
• Seasonings – Garlic powder, onion powder, paprika, sea salt, and black pepper.
• Cornstarch – This makes the tofu crispy.
• Sesame oil or other oil

For the Mushrooms Fajitas:

• Mushrooms – I recommend either oyster mushrooms or portobello.
• Coconut oil
• Seasonings – Ground cumin, chipotle or chili powder, paprika, salt, and pepper.
• Garlic
• Liquid smoke – This delivers lots of concentrated smokiness. It’s totally worth having a bottle on hand as a vegan cook. (I love it for making Crispy Vegan Bacon too!)
• Lime juice
• Bell peppers – Yellow, red, and green.
• Onion – You can use yellow or red for these tofu tacos.

To Assemble the Tacos:

• Tortillas – Either corn or flour. Pickled red onions
• Lettuce and cilantro
• Lime wedges
• Jalapeño slices – Fresh or pickled.

How to Make Tofu Tacos

Dinner will be ready in no time! Here’s what you’ll need to do.

Season and air fry the tofu.

• Cook the tofu. Toss the tofu with the soy sauce, then toss again with the seasonings. Arrange in the air fryer basket and cook at 400ºF for 10 to 15 minutes, shaking after 5 minutes.
• Make the mushroom fajitas . Melt the oil in a skillet set over medium heat. Add the mushrooms, seasonings, garlic, and liquid smoke and cook for 5 minutes. Stir in the peppers and onions, squeeze in the lime juice, and cook for 10 to 15 minutes, or until the vegetables are softened.

Add the fajitas to the tortillas.

• Warm the tortillas. Heat the tortillas in a dry skillet until pliable.
• Assemble . Add the veggies and tofu to the tortillas, then layer on your desired toppings.

My Tips for the Best Tofu Tacos (+ A Few Variations)

• Press the tofu well . To get the most flavourful, crispy tofu, it’s essential to press it for at least 20 minutes. This squeezes out the liquid for maximum crispiness and so the tofu can soak up the flavours you add to it, like a sponge!
• Make the tofu extra crispy. If you want even crispier tofu, toss the tofu cubes with an extra teaspoon or two of cornstarch before air frying.
• Add vegan dairy . A drizzle of Vegan Sour Cream or a sprinkle of vegan cheese would be delicious! Homemade Vegan Feta Cheese would be divine, or try a melty store-bought pepper jack or cheddar.

Serving Suggestions

Pair these tofu tacos with a Mexican-inspired side dish like Elotes (Mexican Street Corn) , Black Bean and Corn Salsa with tortilla chips, or refried beans. Vegan Puerto Rican Rice and Beans would also be excellent, even if it’s not Mexican!

How to Store and Reheat Leftovers

• Refrigerator : Store the tofu and mushroom fajita filling separately in the fridge to keep the tofu crispy. They’ll each keep for up to 3 days.
• Freezer : You can freeze both of the fillings, either in airtight containers or freezer bags. They’ll keep for up to 2 months; thaw in the refrigerator before reheating.
• To reheat : Reheat the tofu in the air fryer at 375°F for about 5 minutes to crisp it up again. Alternatively, reheat it on a skillet over medium heat until warmed through. Warm the fajita mixture in a skillet over medium heat. You can also use the microwave for a faster option.

More Vegan Taco Recipes

• Jackfruit Tacos
• Crispy Cauliflower Tacos with Chipotle Crema
• Vegan Birria Tacos
• Sweet Potato and Black Bean Tacos

Ingredients

For the Crispy Tofu:

• 1 block extra firm tofu , 16 oz, 450 g, pressed and cut into 1-inch cubes
• ½ tablespoon light soy sauce or liquid aminos , 7.5 mL
• 1 teaspoon garlic powder , 3 g
• ½ teaspoon onion powder , 1.5 g
• 1 teaspoon paprika , 2 g
• ½ teaspoon sea salt , 3 g
• 2 teaspoons cornstarch , plus up to 2 more for extra crisp – 5 to 10 g
• 1 teaspoon sesame oil or other oil , 5 mL
• ¼ teaspoon ground black pepper , 0.5 g

For the Mushrooms Fajitas:

• 10-12 ounces oyster mushrooms or portobello , sliced – 280 – 340 g
• 1 tablespoon coconut oil , 15 mL
• ½ teaspoon ground cumin , 1 g
• 1 teaspoon chipotle or chili powder , 2 g
• 1 teaspoon paprika , 2 g
• 3 cloves garlic , minced – 9 g
• ½ tablespoon liquid smoke , 7 mL
• ½ teaspoon salt , 3 g
• ½ teaspoon ground black pepper , 1 g
• Juice of 1 lime , about 2 tablespoons / 30 mL
• ⅓ cup yellow bell pepper , sliced – 50 g
• ⅓ cup red bell pepper , sliced – 50 g
• 1 small green bell pepper , sliced – about 78 g
• 1 small onion , halved and sliced – about 100 g

To Assemble the Tacos:

• 8 small tortillas , corn or flour
• Pickled red onions
• Chopped lettuce , about 1 cup / 50 g
• Fresh cilantro , chopped – about ¼ cup / 4 g
• Lime wedges for serving
• Jalapeño slices , fresh or pickled, optional for heat

Instructions

• In a medium bowl, combine cubed tofu with soy sauce. Toss well. Add garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and black pepper. Toss to coat evenly. Place in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 10–15 minutes, shaking after 5 minutes, until golden and crisp. Set aside.
• In a large skillet over medium heat, melt coconut oil. Add sliced mushrooms, cumin, chipotle powder, paprika, garlic, liquid smoke, salt, and pepper. Cook for 5 minutes, stirring occasionally. Add the sliced peppers and onions, squeeze lime juice over, and stir. Cook for another 10–15 minutes, until softened and aromatic. Remove from heat.
• Heat tortillas on a dry skillet for about 30 seconds on each side until warm and pliable.
• Layer each tortilla with a few spoonfuls of fajita veggies, a scoop of crispy tofu, chopped lettuce, pickled onions, cilantro, and jalapeño slices. Squeeze fresh lime juice over the top.

Notes

• Refrigerator : Store the tofu and mushroom fajita filling separately in the fridge to keep the tofu crispy. They’ll each keep for up to 3 days.
• Freezer : You can freeze both of the fillings, either in airtight containers or freezer bags. They’ll keep for up to 2 months; thaw in the refrigerator before reheating.
• To reheat : Reheat the tofu in the air fryer at 375°F for about 5 minutes to crisp it up again. Alternatively, reheat it on a skillet over medium heat until warmed through. Warm the fajita mixture in a skillet over medium heat. You can also use the microwave for a faster option.

Tofu Tacos

Ingredients

For the Crispy Tofu:

• 1 block extra firm tofu 16 oz, 450 g, pressed and cut into 1-inch cubes
• ½ tablespoon light soy sauce or liquid aminos 7.5 mL
• 1 teaspoon garlic powder 3 g
• ½ teaspoon onion powder 1.5 g
• 1 teaspoon paprika 2 g
• ½ teaspoon sea salt 3 g
• 2 teaspoons cornstarch plus up to 2 more for extra crisp – 5 to 10 g
• 1 teaspoon sesame oil or other oil 5 mL
• ¼ teaspoon ground black pepper 0.5 g

For the Mushrooms Fajitas:

• 10-12 ounces oyster mushrooms or portobello sliced – 280 – 340 g
• 1 tablespoon coconut oil 15 mL
• ½ teaspoon ground cumin 1 g
• 1 teaspoon chipotle or chili powder 2 g
• 1 teaspoon paprika 2 g
• 3 cloves garlic minced – 9 g
• ½ tablespoon liquid smoke 7 mL
• ½ teaspoon salt 3 g
• ½ teaspoon ground black pepper 1 g
• Juice of 1 lime about 2 tablespoons / 30 mL
• ⅓ cup yellow bell pepper sliced – 50 g
• ⅓ cup red bell pepper sliced – 50 g
• 1 small green bell pepper sliced – about 78 g
• 1 small onion halved and sliced – about 100 g

To Assemble the Tacos:

• 8 small tortillas corn or flour
• Pickled red onions
• Chopped lettuce about 1 cup / 50 g
• Fresh cilantro chopped – about ¼ cup / 4 g
• Lime wedges for serving
• Jalapeño slices fresh or pickled, optional for heat

Instructions

• In a medium bowl, combine cubed tofu with soy sauce. Toss well. Add garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and black pepper. Toss to coat evenly. Place in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 10–15 minutes, shaking after 5 minutes, until golden and crisp. Set aside.
• In a large skillet over medium heat, melt coconut oil. Add sliced mushrooms, cumin, chipotle powder, paprika, garlic, liquid smoke, salt, and pepper. Cook for 5 minutes, stirring occasionally. Add the sliced peppers and onions, squeeze lime juice over, and stir. Cook for another 10–15 minutes, until softened and aromatic. Remove from heat.
• Heat tortillas on a dry skillet for about 30 seconds on each side until warm and pliable.
• Layer each tortilla with a few spoonfuls of fajita veggies, a scoop of crispy tofu, chopped lettuce, pickled onions, cilantro, and jalapeño slices. Squeeze fresh lime juice over the top.

Notes

• Refrigerator : Store the tofu and mushroom fajita filling separately in the fridge to keep the tofu crispy. They’ll each keep for up to 3 days.
• Freezer : You can freeze both of the fillings, either in airtight containers or freezer bags. They’ll keep for up to 2 months; thaw in the refrigerator before reheating.
• To reheat : Reheat the tofu in the air fryer at 375°F for about 5 minutes to crisp it up again. Alternatively, reheat it on a skillet over medium heat until warmed through. Warm the fajita mixture in a skillet over medium heat. You can also use the microwave for a faster option.

Nutrition

Tofu Tacos https://jessicainthekitchen.com/tofu-tacos/ September 19, 2025

Work some veggies into your breakfast with this vegan Breakfast Hash recipe! Potatoes are paired with lots of vegetables, black beans, and a smoky seasoning blend for a savoury hash that works as a side or as a main dish.

This breakfast hash isn’t the same as Hash Browns , and it isn’t Breakfast Potatoes either. It’s more of a meal than a side dish—although you can definitely make it a side too! But with potatoes, onion, bell pepper, zucchini, mushrooms, and spinach, it’s absolutely packed with veggies, while black beans add a protein boost. The spice blend gives it a slightly Tex-Mex spin, especially in combination with the beans. We’ve been eating this as a meal prep breakfast with sliced avocado on top, or sometimes a spoonful of Vegan Sour Cream . If you don’t like to start your mornings with an overly sweet meal, you will love this recipe!

Why This Breakfast Hash Will Start Your Day Off Right

I don’t know about you, but my mornings start off so much better when I have a satisfying breakfast! Here’s what makes this recipe the ideal AM meal.

• Awesome for making ahead . This breakfast hash recipe makes 4 servings and it lasts 4 days, which means you can make it on a Sunday evening and have breakfast ready to go for most of the work week. It stores well in the fridge and reheats easily!
• Customisable . You can switch up the veggies in this recipe to tailor it to the season or what you happen to have in your fridge. And the topping options are endless too!
• Savoury, satisfying breakfast . Some breakfast recipes taste like dessert. Not that I’m complaining (I love Vegan Cinnamon Rolls !), but I don’t want a sweet breakfast everyday and this breakfast hash is perfect when I want something savoury. And with all those veggies and beans, it’s quite filling.

Notes on Ingredients

Here are some notes on the ingredients you’ll need for this breakfast hash. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil – Or another oil you like to cook with, like avocado oil.
• Potatoes – Either Yukon Gold or red potatoes.
• Vegetables – Yellow onion, red bell pepper, zucchini, and cremini or white mushrooms.
• Garlic
• Seasonings – Smoked paprika, ground cumin, chili powder, salt, and pepper.
• Black beans
• Baby spinach
• Optional toppings – Avocado slices, hot sauce, and/or chopped fresh cilantro.

How to Make Breakfast Hash

Here’s a step-by-step guide to making this breakfast hash recipe.

Cook the potatoes.

• Cook the potatoes . Warm a tablespoon of oil in a large skillet set over medium heat, then add the potatoes and season them with salt. Cover and cook for 10 to 12 minutes, flipping once or twice, until they’re tender and lightly browned on the outside. Transfer to a plate.
• Soften the onion . Add the remaining oil to the skillet and cook the onion for 3 to 4 minutes, or until it’s translucent.

Cook the vegetables.

• Cook the remaining vegetables . Stir in the pepper, zucchini, and mushrooms and cook for 6 to 8 minutes, or until tender and just starting to brown.
• Add the garlic and seasonings . Stir in the garlic and seasonings; cook for a minute.
• Finish . Add the potatoes to the skillet with the black beans. Once heated through, add the spinach and cook until it’s wilted. Season to taste and serve with your favourite toppings.

Tips for Perfect Vegan Hash

• Cut the potatoes to the same size . This ensures that they’re all tender and cooked through at the same time. No one likes hard potatoes!
• Make sure you use a large skillet . You’ll be adding a LOT to the skillet and you’ll not only need enough room to fit it all, you’ll also need sufficient room to be able to stir without things falling out onto your stove.
• Cook off the liquid from the mushrooms . Mushrooms will release liquid as they cook. Let that cook off and then wait for the mushrooms to be nicely browned before moving onto the next step. This helps them get super flavourful!

Variation Ideas

There’s lots of room for variation with this vegan breakfast hash recipe! Here are some of my favourite ways to tweak it.

• Use sweet potatoes . If sweet potatoes are your fave, feel free to use those instead of Yukon gold or red potatoes.
• Swap the spinach for kale . It’ll take a bit longer to wilt, but it adds a heartier texture than spinach since it retains more of its texture.
• Try another bean . I think pinto or red beans would work well! Black-eyed peas would be fun too.
• Swap the beans for tofu . It’ll give this breakfast hash Southwestern Tofu Scramble vibes.

What to Serve With This Recipe

If I’m having this breakfast hash as a breakfast main dish, I’ll eat it with a side of fresh fruit. Simple! But if you want to serve it as more of a side, pair it with Tofu Scramble , Tofu Bacon , or my favourite Vegan Pancakes .

How to Store and Reheat Leftovers

• Refrigerator : Transfer the breakfast hash to an airtight container and refrigerate for up to 4 days.
• Freezer : Potatoes can get a mealy texture when frozen, so I don’t recommend freezing this recipe. But if that doesn’t bother you, store the hash in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
• To reheat : Warm leftovers in the microwave or in a nonstick skillet coated with cooking spray and set over medium heat.

More Vegan Potato Recipes

• Loaded Potato Salad
• Duchess Potatoes
• Garlic Roasted Potatoes
• Mashed Potato Casserole

Ingredients

• 2 tablespoons olive oil , 30 mL
• 3 medium Yukon Gold or red potatoes , diced small (no need to peel) – 3 cups / 450 g
• 1 small yellow onion , diced – 1 cup / 130 g
• 1 red bell pepper , diced – 1 cup / 120 g
• 1 small zucchini , diced – 1 cup / 130 g
• 1 cup cremini or white mushrooms , sliced – 90 g
• 2 cloves garlic , minced – 1 tablespoon / 9 g
• 1 teaspoon smoked paprika , 2 g
• ½ teaspoon ground cumin , 1 g
• ½ teaspoon chili powder , 1 g
• Salt and black pepper to taste , about ½ teaspoon each
• 1 15-ounce can black beans , drained and rinsed – 1 ½ cups / 255 g
• 2 cups baby spinach , 60 g
• Optional toppings: avocado slices, hot sauce, chopped fresh cilantro

Instructions

• Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat. Add the diced potatoes in a single layer. Sprinkle with a pinch of salt. Cover with a lid and cook for 10–12 minutes, flipping once or twice, until golden brown and tender. Remove from the skillet and set aside.
• In the same skillet, add the remaining 1 tablespoon of olive oil. Add diced onion and cook for 3–4 minutes until translucent.
• Stir in the bell pepper, zucchini, and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and beginning to brown.
• Stir in minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
• Return the cooked potatoes to the skillet along with the black beans. Stir well and cook for 2–3 minutes to heat everything through.
• Add baby spinach and cook for 1–2 minutes, just until wilted.
• Taste and adjust seasoning if needed. Serve hot with your favorite toppings like avocado, hot sauce, and cilantro.

Notes

• Refrigerator : Transfer the breakfast hash to an airtight container and refrigerate for up to 4 days.
• Freezer : Potatoes can get a mealy texture when frozen, so I don’t recommend freezing this recipe. But if that doesn’t bother you, store the hash in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
• To reheat : Warm leftovers in the microwave or in a nonstick skillet coated with cooking spray and set over medium heat.