Vegan Tamales

A tamale or tamal is a traditional family favorite in the Mexican food cuisine. Individual corn husks are filled with a corn masa breading and usually filled with meat, although other fruit and veggie fillings are common.

These vegan tamales rojas are the best! Tofu is used instead of pulled pork and healthy avocado or olive oil takes the place of lard or shortening.

Another special feature of my tamales is that both the filling and masa exterior are moist and full of irresistible flavor.

If tamales were always a Christmas time staple for you, then you will find these to be on point! Some of my fondest memories include making tamales with my grandparents and I am so happy to be able to enjoy them again.

All the flavors in this recipe are spot on. The process is a little easier since there is no meat to cook for several hours. In fact, these traditional tamales are ready in mere minutes!

These tasty bites can be enjoyed year-round, not just during the winter holidays. It’s helpful to have some more hands when filling the corn husks, but that is certainly not necessary.

There are multiple steps, but they can be done simultaneously. Or, you can prepare the red chile and vegan filling the day before to make things easier. Either way works!

These tamales would go so well with my Queso Fundido, Pozole Rojo or Fideo, and Tres Leches for dessert. Drizzle your favorite salsa over top such as my Roasted Ranchero Sauce or Avocado Crema.

Reasons To Make These Tamales

• They are hearty and comforting
• The masa is so moist and flavorful
• Use a healthier oil such as avocado or olive
• Higher in protein with the tofu red chili filling
• They are great as a make-ahead meal and freezer-friendly

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Ingredients And Substitutions

• Corn Husks – These tend to sell out at local stores leading up to Christmas. If you don’t see any corn husks in the international food aisle, you can order them online.
• Chilies – Use dried guajillo, pasilla, and for a spicier sauce one arbol chile. These dried chilies can be found in the international food aisle or online. Alternatives can work just as well such as ancho or New Mexico chilies. The flavor difference will only be subtle.
• Onion – I like sweet onion in my red chile sauce but any kind you have on hand is just fine.
• Garlic – Use a few cloves of fresh garlic for the best flavor.
• Broth – We boil the vegetables in broth and also add it to the masa for increased savory flavor. In place of broth, you can use bouillon mixed into water.
• Seasoning – Just a few simple seasonings are needed: salt, cumin, dried oregano, and black pepper.
• Tofu – Super firm holds together nicely during the shredding process, but firm or extra firm can be used if needed.
• Masa – Use the kind of masa that says “for tamales” on the label. This is another ingredient from the international or Mexican food section at the store. It is finely ground corn and naturally gluten-free. I usually buy the Maseca brand.
• Baking powder – This helps contribute to the light and airy texture of the masa.
• Oil – I like to use avocado oil or a light-tasting olive oil here. Refined coconut oil can work as well. They are delicious and a much healthier fat. Traditionally, animal-derived lard is used in tamales so we definitely don’t want that. Many other recipes will use shortening but it is an overly processed product.

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Press the tofu for 20 minutes and soak the corn husks until you’re ready for them.

Meanwhile, add the deseeded chilies, onions, garlic, seasoning, and broth to a large pot. Bring this to a boil and let it cook on a simmer for 20 minutes.

Blend it into a chile sauce with an immersion blender. If you don’t have one, you can remove the softened veggies with a skimmer or slotted spoon and pulse them in a blender before adding it back to the pot.

Take out 1 cup of the chile sauce and set it aside for the masa. 

Shred the tofu and add it to the pot. Cook on medium-low for 20 minutes, stirring occasionally. Leave it uncovered so the sauce cooks down. 

Combine the dry masa, baking powder, oil, broth, chile sauce, and seasoning. I tend to add the broth a little at a time here for easier mixing.

Pat the husks dry and then spread masa onto it in a thin layer.

Add about 1.5 tablespoons of filling to the center. Fold one side over this then the other. Fold the triangle end over it all and set the tamal aside.

Repeat these steps until all the tamales have been assembled. 

Fill the bottom of a large pot with water. Place a steamer basket inside and then line it with a few corn husks.

Arrange the tamales in the pot. They should be leaning on each other in an upright position with the openings facing upwards. Cover them with a clean kitchen towel and then a fitted lid for the pot.

Steam them for about one hour. Add more water to the bottom of the pot every 10-15 minutes.

The tamales are ready when they feel firm from the outside and one of them easily comes off the husk. 

Helpful Tips

• Place something heavy on the husks to keep them submerged in the water.
• It’s easiest to cut the tops of the chilies with scissors when deseeding them.
• An immersion blender makes blending the sauce much easier if you have one.
• Spread the masa on the smooth side of the corn husk.
• Use two husks, slightly layered, if they are too narrow or torn. 
• Try to make a thin spread of masa. A metal spoon or spatula works well for this.
• Cover the tamales with a towel to keep the steam water from dripping into them.
• Super important: make sure the steaming pot always has water!

Storage & Reheat

Keep uneaten tamales in their corn husks and refrigerate them for 5 days. Alternatively, place them in a freezer-safe container or bag for 3 months. When reheating, you can keep them in the husks as you warm them up in the microwave. Heat them at 30-second intervals until heated through.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.