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. Source: EatingWell.com, March 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.

  • 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.

Learn more about how to make these vegan tacos.

Nutrition Facts

360 calories; 20.9 g total fat; 3.1 g saturated fat; 610 mg sodium. 553 mg potassium; 32.6 g carbohydrates; 7.9 g fiber; 4 g sugar; 16.6 g protein; 556 IU vitamin a iu; 8 mg vitamin c; 64 mcg folate; 375 mg calcium; 4 mg iron; 93 mg magnesium;

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Perfect recipe for meatless Monday! Read More