We haven’t made tacos in way too long – so I decided to remedy that asap! These tofu tacos were an easy and quick taco fix complete with lots of healthy protein and delicious toppings.
With the help of some frozen bell pepper strips, jarred salsa, and a packet of taco seasoning, this tofu crumble comes together in just a few minutes. A splash of soy sauce is the secret ingredient for adding umami flavor and something unexpected. Then, you just warm up the flour tortillas and chop the cilantro and avocado, and…buen provecho!
You could also top your tacos with vegan sour cream or vegan pepper jack cheese, but we decided to keep it light with these veggie-packed tacos. Keep this recipe handy for your next Taco Tuesday or Taco everyday!
1 Tbsp olive oil
1/2 yellow onion, diced
1 cup frozen mixed bell pepper strips
3 garlic cloves, minced
1 Tbsp canned green chiles
1 package extra firm tofu, drained and pressed
1 Tbsp soy sauce
1/4 cup chunky salsa of choice, plus more for topping
1 packet taco seasoning
1 heaping handful baby spinach leaves
2 Tbsp chopped cilantro, plus more for topping
8 small flour tortillas
1 avocado, sliced
Preheat large skillet over medium high heat. Heat up olive oil and add onion and garlic. Saute for a few minutes until lightly softened. Add frozen pepper strips and green chiles and saute for a few more minutes, until pepper strips are warmed through. Crumble in tofu and add soy sauce, salsa, and taco seasoning. Stir to incorporate and reduce heat to medium low, cooking for a few more minutes to allow flavors to meld. In the last minute, fold in spinach and cilantro until spinach is wilted. Wrap tortillas in a damp paper towel and microwave for 30-40 seconds. To assemble, spoon some tofu mixture into each tortilla and top with a dollop of salsa, chopped cilantro, and sliced avocado.
Makes 8 tacos