Vegan Tofu Tacos



Makes 16 tacos

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 14 ounce package extra firm tofu, drained
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can black beans, rinsed and drained
  • 1 small yellow onion, diced
  • 1 packet of taco seasoning OR make your own:
    • 1 1/2 tsp chili powder
    • 1 tsp dried oregano
    • 1 tsp cumin
    • 1 tsp ground coriander
    • 1 tsp sea salt
  • 1 1/2 cup leftover roasted veggies, diced (optional, I used roasted sweet potato and broccoli from the night before)
  • 1 cup shredded lettuce
  • 1 cup shredded vegan (or regular) mexican cheese blend
  • 16 hard or soft taco shells, warmed


  1. Heat olive oil in a skillet over medium heat and add minced garlic
  2. Drain tofu and press with a towel to absorb extra moisture, finely dice and add to skillet, cook for 3 minutes
  3. Add diced to tomatoes and black beans, stir
  4. Add taco seasoning or your own mix of spices, stir, simmer
  5. While the tofu mixture is simmering, chop left over roasted veggies and re-heat in a small skillet
  6. Heat taco shells in the microwave or oven
  7. Place tofu filling and roasted veggies in a taco shell, cover with lettuce, cheese, and hot sauce
  8. Enjoy


*This recipe is safe for gluten free, vegan, vegetarian, and candida diets.

Each taco is about 150 calories


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