Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
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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


Recipe Summary

20 mins
20 mins


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

2 tacos
360 calories; protein 16.6g; carbohydrates 32.6g; dietary fiber 7.9g; sugars 4.1g; fat 20.9g; saturated fat 3.1g; vitamin a iu 556IU; vitamin c 7.7mg; folate 64.4mcg; calcium 375.1mg; iron 3.8mg; magnesium 93.1mg; potassium 553.4mg; sodium 609.5mg; thiamin 0.2mg.

2 1/2 fat, 1 1/2 medium-fat protein, 1 1/2 starch, 1 vegetable