Beefless Vegan Tacos
Take taco night in a new direction with these healthy vegan tacos. We've swapped crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, bowls, taco salads and to top nachos.
Take taco night in a new direction with these healthy vegan tacos. We've swapped crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, bowls, taco salads and to top nachos.
Ingredients
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1 (16 ounce) package extra-firm tofu, drained, crumbled and patted dry
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2 tablespoons reduced-sodium tamari or soy sauce
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1 teaspoon chili powder
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 tablespoon extra-virgin olive oil
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1 ripe avocado
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1 tablespoon vegan mayonnaise
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1 teaspoon lime juice
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Pinch of salt
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½ cup fresh salsa or pico de gallo
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2 cups shredded iceberg lettuce
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8 corn or flour tortillas, warmed
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Pickled radishes for garnish
Method
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Combine tofu, tamari (or soy sauce), chili powder, garlic powder and onion powder in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the tofu mixture and cook, stirring occasionally, until nicely browned, 8 to 10 minutes.
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Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.
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Serve the taco "meat" with the avocado crema, salsa (or pico de gallo) and lettuce in tortillas. Serve topped with pickled radishes, if desired.
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