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
