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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.

Active Time
20 mins
Total Time
20 mins
Yield
Serves 4

How to Make It

1. Step
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.
2. Step
Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.
3. Step
Serve the taco "meat" with the avocado crema, salsa (or pico de gallo) and lettuce in tortillas. Serve topped with pickled radishes, if desired.

Ingredients

  • 1 (16 ounce) package extra-firm tofu, drained, crumbled and patted dry
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon extra-virgin olive oil
  • 1 ripe avocado
  • 1 tablespoon vegan mayonnaise
  • 1 teaspoon lime juice
  • Pinch of salt
  • ½ cup fresh salsa or pico de gallo
  • 2 cups shredded iceberg lettuce
  • 8 corn or flour tortillas, warmed
  • Pickled radishes for garnish

Tags

Bone HealthDairy-FreeEgg FreeGluten-FreeHealthy AgingHigh CalciumHigh FiberLow-CalorieNut-FreeVeganVegetarian

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