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Easy Sheet Pan Vegan Taco Meat (Nut-Free) photo

Sheet Pan Vegan Taco Meat (Nut-Free)

This Sheet Pan Vegan Taco Meat is a flavor-packed, nut-free delight that's perfect for your next taco night!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Meat:
  • 2 cups shelled raw sunflower seeds
  • 2 tablespoons avocado oil or substitute with another neutral oil
  • 1 tablespoon dark soy sauce
  • 1 teaspoon dark soy sauce
  • 3 tablespoons tomato paste
  • 14-16 ounces extra firm tofu pressed to remove excess moisture
  • 1 tablespoon ancho chili powder
  • 1 tablespoon nutritional yeast
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne optional
  • 1/2 teaspoon salt to taste

Equipment

  • Large bowl
  • Sheet Pan
  • Food processor
  • Parchment paper
  • Mixing spoon

Method
 

Instructions
  1. Start by soaking the sunflower seeds in water for at least 2 hours or overnight. Drain and rinse before using.
  2. Press the extra firm tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a weight on top for about 15-20 minutes.
  3. Preheat your oven to 400°F (200°C).
  4. In a food processor, combine the soaked sunflower seeds, pressed tofu, avocado oil, dark soy sauce, tomato paste, ancho chili powder, nutritional yeast, cumin, onion powder, garlic powder, smoked paprika, oregano, cayenne (if using), and salt. Pulse until well combined but still textured.
  5. Line your sheet pan with parchment paper. Spread the taco meat mixture evenly across the pan, pressing it down slightly.
  6. Bake for 25-30 minutes, stirring halfway through until golden brown and slightly crispy.
  7. Let it cool slightly before serving. Use in taco shells, burritos, or as a salad topping.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze taco meat for up to 3 months; thaw overnight in the refrigerator before reheating.
  • Warm in a skillet or microwave before serving.