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.

Source: EatingWell.com, January 2020


Recipe Summary

30 mins
30 mins


Ingredient Checklist


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

  • 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

2 tacos
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.

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