Tofu Taquitos
These crispy, cheesy refried bean and tofu taquitos are packed with bold flavor thanks to our stovetop tofu beef method. Not to mention, they actually stay rolled while they cook thanks to a few time-tested tricks we’ve developed over the years. With a one-pan, no-chop filling that’s meaty, melty, and (of course) totally plant-based, this air fryer snack is about to become your new favorite!
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If you’ve been disappointed by bland bean taquitos or dry vegetarian flautas in the past, we get it…and please know this isn’t that. Our tofu beef and cheese taquitos are an exciting flavor crescendo. Ultra-savory, slightly smoky, and melty on the inside with a perfectly crisp tortilla shell air-fried to perfection.
The filling is made with our stovetop tofu beef method, which takes a humble block tofu and transforms it into a rich, chewy, meaty filling without a ton of effort. No chopping required!
We stir in refried beans and shredded vegan cheese while the tofu is still hot, which creates a sticky, scoopable mixture that not only tastes incredible, but also helps keep the taquitos rolled tightly as they cook. No toothpicks or tricky folding needed. Just roll and wedge them into the air fryer basket so they stay sealed and crisp up beautifully!
Plus, they’re completely vegan, dairy-free, and can easily be made gluten-free or oil-free with simple swaps, so they’re a snack just about everyone can enjoy.
This is the kind of recipe you’ll want in your back pocket for game day spreads, casual lunches, late-night cravings, or anytime you want a little nostalgic comfort with a modern (and meatless) twist.
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Ingredients You’ll Need for Tofu Taquitos
For the tofu beef, you’ll need:
- Extra firm tofu – Drained, but pressing is optional. I found the difference is negligible with this method, so skip the step and let your stove do the work!
- Olive oil – Can omit for oil-free. Just make sure you use a nonstick skillet!
- Vegan worcestershire – Adds a deep umami flavor and dark color. Gravy Master or low-sodium soy sauce will also work!
- Red miso paste – Our secret powerhouse ingredient for nailing that beefy flavor. Use white miso for a slightly different vibe if needed.
- Salsa – Adds tang, spice, and savory tomato flavor! Enchilada sauce or taco sauce is also a great choice.
- Mushroom powder – Optional but great for extra umami
- Taco seasoning – We used our homemade taco seasoning that tastes just like the packets we grew up eating…maybe better.
- Beet powder (optional) – For that slightly reddish “beef” look
- Ground black pepper
For the taquitos:
- Refried beans – Make sure they’re vegan (check labels for lard)
- Vegan shredded cheese – We like cheddar varieties from Daiya, Vevan, or Violife to give this a mega cheesy flavor. Mexican-style blends (from brands like Violife or Chao) or pepper jack varieties (We love Vevan and Daiya!) also work great
- Small flour tortillas – Or use corn tortillas for gluten-free
- Oil spray (optional) – For extra crisp in the air fryer
Allergy or dietary swaps:
- Use gluten-free tortillas to make this recipe gluten-free.
- If desired, sub in a vegan ground beef like Beyond or Impossible instead of tofu. You won’t need all the flavoring ingredients though. Just brown it up in a pan seasoned with taco seasoning before adding the refried beans and vegan cheese
- To make it oil-free, use a quality nonstick pan and skip the oil spray in the air fryer.
How to Make These Vegan Rolled Tacos
Start by making the tofu beef. Crumble the tofu into a hot skillet with olive oil. I like to use our potato masher or our Smood Lite from Dreamfarm to break up some of the larger chunks.
Then, add your seasonings, miso, vegan Worcestershire, and a splash of salsa. Cook it low and slow for about 30 minutes, stirring occasionally, until it becomes browned and chewy – like taco meat, but better. See the diagram below for a photo walkthrough of this process!
Finally, stir in refried beans and your favorite shredded vegan cheese until it’s thick, gooey, and totally irresistible. See the photo below for what it looks like with evrything stirred in!
Then, just fill each tortilla with a scoop of the filling, roll tightly, and place seam-down in your air fryer basket. We like to wedge them in so they don’t unroll as they cook.
Tip: If your tortillas are a little stiff, warm them up in the microwave or on the stove first, so they’re soft and easy to roll!
Lightly spray with oil if you want an extra crisp, then air fry at 370°F for 10 minutes until lightly golden and crunchy. Serve with salsa, guac, or your favorite vegan dipping sauces!
How to Store Leftover Air Fryer Bean Taquitos
These tofu taquitos keep great in the fridge for up to 5 days and can be frozen for up to 3 months. To reheat, just pop them in the air fryer or oven at 375ºF until hot and crisp again.
How to air fry frozen taquitos: No need to thaw frozen taquitos before cooking! Just air fry them taquitos at 375ºF for 10–12 minutes, flipping halfway if needed, until hot and crispy.
Tips & Variations for Vegan Rolled Tacos (healthy)
- Tortillas too stiff to roll? Warm each tortilla briefly in the oven or microwave before filling.
- Deep frying option: For special occasions, I like to deep fry taquitos in 350ºF oil for 2–3 minutes until golden. This is next-level indulgent, perfect for parties or game day.
- Oven option: Use a baking dish or tray where taquitos can be wedged against each other to avoid unrolling. Bake at 400ºF for 18–22 minutes, flipping halfway.
- Serving ideas: Pair with avocado ranch, guacamole, salsa, or vegan queso for dipping. They’re also amazing over a salad for a crunchy, flavor-packed lunch or dinner on the porch with a cold margarita.
More Crispy Vegan Snacks Like These Tofu Taquitos
And if you’re into the air fryer, check out our full list of vegan air fryer recipes!
If you try these tofu beef and cheese taquitos, we’d love to hear what you think!
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Vegan Rolled Tacos
Ingredients
For the tofu beef:
- 16 oz extra firm tofu
- 3 Tbsp extra virgin olive oil
- 1 Tbsp vegan Worcestershire sauce
- 2 Tbsp red miso paste
- 1 Tbsp salsa or enchilada sauce
- 1/2 Tbsp mushroom powder
- 2 Tbsp taco seasoning
- 1/2 tsp beet powder optional, for color
- 1/4 tsp ground black pepper
For the taquitos:
- ½ cup refried beans
- 4 oz. shredded vegan cheddar
- 12 small flour tortillas
- Oil spray optional, for extra crisp
Instructions
- Heat the olive oil in a large non-stick skillet on medium heat.
- Use clean dry hands to crumble the tofu into the skillet. Use a potato masher if needed to really break down those larger chunks.
- Add the rest of the ingredients. Stir everything together and use your spoon or rubber spatula to break up the larger chunks of tofu. You want everything to be a very ground meat texture. Continue to stir until everything is well-incorporated.
- Cook on medium heat (or medium-low if you notice the tofu becoming too crisp too fast) for 30 minutes, giving it a good stir every 5-10 minutes. You want to cook the water out of the tofu slowly so the outside doesn’t burn before the inside is nice and meaty.
- Remove from heat and stir in the refried beans and vegan cheese until everything is completely combined.
- Remove 1 tortilla from the oven and lay it flat. Spread a thin layer of the taquito filling on it, leaving about 1/2 inch of empty space around the edges. Then, roll the tortilla tightly from one end to the other. Place off to the side, seam-down, and continue until you have used all the filling.
- Spray your air fryer basket lightly with oil (skip this part if you’re oil-free) and place 5-6 taquitos, seam-down, next to each other into your air fryer basket. The number of taquitos you can air fry at one time depends on the size of your air fryer. Our holds 6. You want to almost wedge them in so they don’t flip or open while cooking. Then, lightly spray the top of the taquitos with oil (again, optional) and air fry at 370F for 10 minutes.
- Serve these vegan taquitos on a platter with guacamole and salsa for dipping! Leftover taquitos can be refrigerated for up to 5 days or frozen for up to 12 weeks. Reheat in the air fryer or oven until warmed through and slightly crisp.
