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Beefless Vegan Tacos

Beefless Vegan Tacos

Beefless Vegan Tacos

Noodles

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.

Ingredients

  • 1 (16 ounce) package extra-firm tofu, drained, crumbled and patted dry

  • 2 tablespoons reduced-sodium tamari or soy sauce

  • 1 teaspoon chili powder

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1 tablespoon extra-virgin olive oil

  • 1 ripe avocado

  • 1 tablespoon vegan mayonnaise

  • 1 teaspoon lime juice

  • Pinch of salt

  • ½ cup fresh salsa or pico de gallo

  • 2 cups shredded iceberg lettuce

  • 8 corn or flour tortillas, warmed

  • Pickled radishes for garnish

Description

  1. 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.

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

  3. Serve the taco "meat" with the avocado crema, salsa (or pico de gallo) and lettuce in tortillas. Serve topped with pickled radishes, if desired.

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