Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco.

Carolyn Casner
Source: EatingWell.com, January 2020

Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chili powder, cumin, oregano, salt, pepper and cinnamon in a medium bowl. Add tofu and toss to coat. Set aside.

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  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Increase heat to medium-high and add tofu; cook, stirring occasionally, until starting to brown, about 10 minutes. Add beans; cook, stirring, until heated through, 2 to 3 minutes. Remove from heat; stir in vinegar and cilantro.

  • To serve, fill each tortilla with about 1/3 cup tofu filling. Top with cabbage, pico de gallo and/or guacamole, if desired.

Nutrition Facts

394 calories; protein 18.8g; carbohydrates 41.5g; dietary fiber 10.1g; sugars 1.9g; fat 17.9g; saturated fat 2.4g; vitamin a iu 783.4IU; vitamin c 2.5mg; folate 8.4mcg; calcium 184.4mg; iron 4.5mg; magnesium 88.2mg; potassium 399.6mg; sodium 388.8mg; thiamin 0.1mg.
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2020
I topped these off with sour cream guacamole and hot sauce and they were excellent. Read More
Rating: 3 stars
01/15/2021
I haven't made these tacos, I'm making them tonight. Why does the recipe call for 3 tablespoons of olive oil, but there are only 2 tablespoons listed within the recipe? Where's the other tablespoon??? Read More