Beefless Vegan Tacos

Beefless Vegan Tacos

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From: EatingWell.com, March 2019

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 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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. Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.
  3. Serve the taco "meat" with the avocado crema, salsa (or pico de gallo) and lettuce in tortillas. Serve topped with pickled radishes, if desired.
  • To make ahead: Prepare through Step 1 and refrigerate for up to 3 days.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 360 calories; 21 g fat(3 g sat); 8 g fiber; 33 g carbohydrates; 17 g protein; 64 mcg folate; 0 cholesterol; 4 g sugars; 0 g added sugars; 556 IU vitamin A; 8 mg vitamin C; 375 mg calcium; 4 mg iron; 610 mg sodium; 553 mg potassium
  • Nutrition Bonus: Calcium (38% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ fat, 1½ medium-fat protein, 1½ starch, 1 vegetable

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