Beefless Vegan Tacos
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.Advertisement
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.
2 1/2 fat, 1 1/2 medium-fat protein, 1 1/2 starch, 1 vegetable