beefless vegan tacos

Dinner

Beefless Vegan Tacos

Take taco night in a new direction with these healthy vegan tacos. We've swapped 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, bowls, taco salads and to top nachos.

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

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.
Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.
Serve the taco "meat" with the avocado crema, salsa (or pico de gallo) and lettuce in tortillas. Serve topped with pickled radishes, if desired.