Vegan Taco Pizza with Tofu Taco Crumble and Cashew Cheese
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This vegan taco pizza packs about 22g of protein per serving thanks to a full block of seasoned tofu crumble. I wanted something that combined two of my favorite foods into one meal, and this recipe nails it. I’ve been making it ever since.
The combination of spiced tofu, creamy cashew cheese, and fresh toppings on a crispy crust just works. If you’ve ever stood in the kitchen trying to decide between tacos and pizza, this solves that problem entirely.
What Makes This Vegan Taco Pizza So Good?
The tofu crumble is the star here. Grating extra firm tofu on a box grater gives you a ground-meat texture that browns up nicely in a cast iron skillet. As the tofu cooks with tomato paste, cumin, smoked paprika, and soy sauce, it absorbs all that flavor and develops a slightly crispy exterior. Tofu is also why this recipe hits 22g of protein per serving, since a full block of extra firm tofu packs around 60-70g of protein, and the cashews and crust contribute the rest.
Cast iron is worth using for the crust. The skillet retains heat so well that the bottom of the pizza gets genuinely crispy, almost like a pan pizza from a restaurant. If you’ve only ever baked pizza on a sheet pan, the difference is noticeable.
The cashew cheese adds a creamy, tangy layer that ties everything together. Soaking the cashews in hot water for just 15 minutes makes them blend into a smooth, pourable sauce. If you have lactic acid powder, it pushes the flavor closer to actual dairy cheese, but the sauce tastes great without it too.
Ingredients for This Taco Pizza Recipe
For the Pizza:
- 1 pizza crust, 12-inch (store-bought or homemade)
- 1 block (14 oz) extra firm tofu
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 3 tablespoons salsa (for base sauce)
- Optional: extra oil to grease the skillet
For Homemade Taco Seasoning (or use 2-3 tablespoons store-bought):
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- Pinch of black pepper and cayenne (optional)
For the Cashew Cheese (or use store-bought vegan cheese):
- 3/4 cup raw cashews (soaked in hot water for 15 min)
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1/2 teaspoon lactic acid powder (optional, for tang)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For Toppings:
- 1/2 cup shredded romaine or cabbage
- 1/2 cup diced tomato
- 1/2 avocado, sliced
- 2 tablespoons chopped green onion
- 2 tablespoons fresh cilantro
- Optional: hot sauce, crushed tortilla chips, vegan sour cream
How to Make Vegan Taco Pizza
- Preheat Oven: Set your oven to 475 degrees F (245 degrees C).
- Make the Tofu Taco Crumble: Use a box grater to shred the 14 oz block of extra firm tofu, or crumble it well with your hands. Heat 1 tablespoon olive oil in your 12-inch cast iron skillet over medium heat. Add 1 cup chopped onion and cook for 2 to 3 minutes until it starts to soften. Then add the shredded tofu, 2 tablespoons tomato paste, and either the homemade taco seasoning or about 2 to 3 tablespoons of store-bought taco seasoning. Stir in 1 tablespoon soy sauce or tamari. Cook for 10 to 12 minutes, stirring occasionally, until the tofu is nicely browned. If you enjoy vegan tempeh tacos, you’ll recognize this same browning technique.
- Prepare the Skillet: Transfer the cooked tofu crumble to a bowl and set aside. Wipe out the hot skillet with a paper towel (use tongs or an oven mitt to avoid burns). Add 1 to 2 teaspoons of oil and swirl to coat the bottom and slightly up the sides.
- Make the Cashew Cheese: You can do this while the tofu cooks. Drain the soaked 3/4 cup cashews and add them to a blender with 1/2 cup water, 2 tablespoons nutritional yeast, 1/2 teaspoon lactic acid powder (if using), 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Blend on high for 1 to 2 minutes until completely smooth and pourable. If the mixture is too thick, blend in a little more water.
- Assemble the Pizza: Press your pizza crust into the warm, oiled skillet, pushing it slightly up the sides. Spread 3 tablespoons of salsa evenly over the crust. Sprinkle the tofu taco crumble over the salsa (you may have extra, which is great in a Mexican rice bowl the next day). Drizzle about 1/2 cup of cashew cheese over the tofu, or use store-bought vegan cheese shreds instead.
- Bake: Place the skillet in the preheated oven and bake for 12 to 15 minutes. The crust should be golden brown and crisp, and the toppings should be bubbling.
- Add Fresh Toppings: Let the pizza cool for a minute or two, then top with 1/2 cup shredded lettuce or cabbage, 1/2 cup diced tomato, sliced avocado, 2 tablespoons green onion, and 2 tablespoons cilantro. Add hot sauce, crushed tortilla chips, or vegan sour cream if you want.
Tips for the Best Tofu Taco Pizza
- Grate, don’t just crumble. A box grater gives you a finer, more uniform texture that mimics ground meat better than hand-crumbling. The smaller pieces also brown more evenly.
- Don’t skip the tomato paste. It adds depth and helps the tofu develop a darker color as it cooks. Combined with the soy sauce, it creates a savory base that plain taco seasoning alone can’t match.
- Press your crust thin. In a cast iron skillet, a thinner crust crisps up better. You want the edges pushed slightly up the sides of the pan to hold everything in.
- Preheat the skillet with the oven. If you want an even crispier bottom, put the oiled skillet in the oven while it preheats, then carefully press the dough into the hot pan. This gives you a result similar to pan pizza.
- Store-bought shortcuts work. Both the taco seasoning and the cashew cheese can be swapped for store-bought versions. The homemade versions taste better, but the store-bought route still makes a solid pizza.
How to Store Leftover Taco Pizza
Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375 degrees F or in an air fryer for about 5 minutes to get the crust crispy again. The microwave works in a pinch, but the crust will soften. Also, this pizza tastes surprisingly good cold straight from the fridge.
Add the fresh toppings (lettuce, tomato, avocado) after reheating rather than storing them on the pizza. They’ll wilt and get soggy otherwise.
Variations on This Plant Based Taco Pizza
- Add black beans: Stir 1/2 cup rinsed black beans into the tofu crumble during the last few minutes of cooking. This adds fiber and bumps the protein up even more.
- Swap in tempeh: Grate tempeh instead of tofu for a nuttier flavor and even higher protein content per serving.
- Use corn: Mix 1/2 cup of corn (frozen works fine) into the tofu mixture for a touch of sweetness.
- Try a different base: Swap the salsa for a thin layer of refried beans or mild enchilada sauce. Refried beans as a base is closer to a Taco Bell Mexican pizza style, which is its own kind of great.
- Make it a quesadilla hybrid: Use a large flour tortilla instead of pizza dough for a thinner, crispier base.
Dairy Free Taco Pizza FAQ
Can I make this without a cast iron skillet?
Yes. Use a preheated pizza stone or a regular baking sheet. The crust won’t get quite as crispy on the bottom, but the pizza will still turn out well. You can also cook the tofu crumble in any regular skillet first.
How much protein does this taco pizza have?
Each serving has about 22g of protein, mostly from the extra firm tofu. Tofu is one of the most protein-dense plant foods available, and a full block spread across 4 servings gives you a solid amount per slice. Adding black beans or swapping in tempeh increases the protein further.
Can I make this gluten-free?
Use a gluten-free pizza crust and swap the soy sauce for tamari (which is naturally gluten-free). Everything else in the recipe is already gluten-free.
Is the cashew cheese necessary?
Not at all. It adds a creamy, tangy element, but store-bought vegan cheese shreds work fine as a substitute. You could also skip cheese entirely and just add vegan sour cream or guacamole after baking. If you like vegan breakfast tacos, you already know taco flavors work great with or without a cheese component.
If you try this vegan taco pizza, I’d love to hear how it turns out. Follow me on Instagram for more delicious vegan recipes. Share your creation on Pinterest and Facebook!
More Vegan Recipes to Try
- The Best Vegan Tempeh Tacos
- Vegan Crunch Quesadillas with Queso
- Easy Mexican Rice Bowl with Avocado Ranch
- Crispy Tofu Stir Fry with Broccoli
Vegan Taco Pizza
Equipment
- 12-inch cast iron skillet
- Box grater (optional)
- Blender (optional)
Ingredients
FOR THE CASHEW CHEESE (OR USE STORE-BOUGHT VEGAN CHEESE):
- 1 pizza crust, 12-inch (store-bought or homemade)
- 1 block (14 oz) extra firm tofu (approx. 392g)
- 1 tablespoon olive oil
- 1 cup chopped onion (approx. 240ml)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 3 tablespoons salsa (for base sauce)
- extra oil to grease the skillet (Optional)
FOR HOMEMADE TACO SEASONING (OPTIONAL - SEE SIMPLIFY SECTION):
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Pinch black pepper and cayenne (optional)
FOR THE CASHEW CHEESE (OPTIONAL - SEE SIMPLIFY SECTION):
- ¾ cup raw cashews (soaked in hot water for 15 min) (approx. 180ml)
- ½ cup water (approx. 120ml)
- 2 tablespoons nutritional yeast
- ½ teaspoon lactic acid powder (optional, for tang)
- ½ teaspoon garlic powder
- ½ teaspoon salt
FOR TOPPINGS (CUSTOMIZE AS YOU LIKE):
- ½ cup shredded lettuce or cabbage (approx. 120ml)
- ½ cup diced tomato (approx. 120ml)
- ½ avocado, sliced
- 2 tablespoons chopped green onion
- 2 tablespoons fresh cilantro
- hot sauce, crushed tortilla chips, vegan sour cream (Optional)
Instructions
- Preheat Oven: Set your oven to 475°F (245°C).
Make the Taco Tofu Crumble (in Cast Iron)
- Use a box grater to shred the block of extra firm tofu, or just crumble it well with your hands. Heat 1 tablespoon olive oil in your 12" cast iron skillet over medium heat. Add 1 cup chopped onion and sauté for 2–3 minutes until it starts to soften.
- Add the shredded tofu, 2 tablespoons tomato paste, and either the homemade taco seasoning or about 2-3 tablespoons of store-bought taco seasoning (check salt levels). Stir in 1 tablespoon soy sauce/tamari. Cook this mixture for about 10–12 minutes, stirring now and then, until the tofu looks nicely browned.
Prepare Skillet for Crust
- Transfer the cooked tofu crumble to a bowl and set aside. Wipe out the hot cast iron skillet with a paper towel, taking care not to burn yourself (use tongs or an oven mitt if needed). Add a small amount of oil (about 1-2 teaspoons) and swirl to coat the bottom and slightly up the sides.
Make the Cashew Cheese (if using)
- You can do this while the tofu is cooking. Drain the water from your soaked cashews. Put the drained cashews in a blender along with ½ cup water, 2 tablespoons nutritional yeast, ½ teaspoon lactic acid powder (if using), ½ teaspoon garlic powder, and ½ teaspoon salt. Blend on high for 1–2 minutes until it's completely smooth and creamy. You want the texture to be pourable, so if it’s too thick, just blend in a little more water until it flows easily. Set aside.
Assemble the Pizza
- Press your pizza crust into the warm, oiled skillet, pushing it slightly up the sides. Spread 3 tablespoons of salsa evenly over the crust like a sauce. Sprinkle the tofu taco crumble over the salsa. You may have more than you need, so feel free to save the rest for another meal. Add about ½ cup of cashew cheese (spooned on or drizzled straight from the blender, if using) or toss on some store-bought vegan cheese over the tofu crumble.
Bake
- Carefully place the skillet into the preheated oven. Bake for 12–15 minutes. You'll know it's ready when the crust is looking golden brown and crisp, and the toppings are hot.
Top It Off
- Once it's out of the oven, let it cool just slightly, then load it up with your fresh toppings: shredded lettuce or cabbage, diced tomato, avocado slices, green onion, and cilantro. Add a drizzle of hot sauce, some crushed tortilla chips, or vegan sour cream if you like!