Beefless Vegan Tacos
Friday night tacos are always “finger-licking good” in our hope. We replace crumbled tofu with ground beef, adding the same spice and flavors. You’ll never know it is not beef. And you can use the no-beef for taco salads and burritos too!
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 (16-ounce) package of extra-firm tofu, drained, crumbled, and patted dry
- 2 cups shredded iceberg lettuce
- 8 corn or flour tortillas, warmed
- 2 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon butter
- 1 ripe avocado
- 1 tablespoon vegan mayonnaise
- 1 teaspoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of salt
- 1/2 cup fresh salsa or pico de Gallo
- Radish microgreens for garnish
Instructions
- Unpack the tofu and drain.
- Pat with paper towels to remove most of the moisture
- Break the tofu into chunks in a medium bowl
- Use a fork to mince
- Add the tamari (or soy sauce), chili powder, garlic powder, and onion powder to the tofu
- Mix thoroughly
- Heat the butter in a large nonstick skillet over medium-high heat
- Add the tofu mixture and cook
- Stir occasionally, for 8 to 10 minutes or until the tofu is brown
- Put aside
- Warm the tortillas in the oven for about 3-4 minutes
- While the tortillas are heating, crush avocado in a small bowl
- Add the mayonnaise, lime juice, and salt and mix until smooth
- Serve the taco “meat” with the avocado mix, salsa (or pico de Gallo), and lettuce in tortillas.
- Serve topped with radish microgreens
Notes
To make ahead: Prepare through Step 1 and refrigerate for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Sauteed
- Cuisine: Mexican
- Diet: Vegetarian
