Vegans can enjoy Taco Night too! Here’s a recipe that vegetarians can easily make by swapping 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, on top of rice, and in salads.
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
Directions
Step 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.
Step 2
Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.
Step 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.