Quick Plant Based Tacos

Quick Plant Based Tacos

Everybody loves tacos! Even in my house, with two small children, tacos are always a winner. This is a completely plant-based version to add to your weeknight rotation! They are easy, fast, heart healthy, and (best of all) 100% delicious!

Course Lunch, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 people (2 Tacos each)
Calories 305 kcal


Taco "Meat"

  • 1 Tbsp Olive Oil
  • 1/2 Large Onion, chopped
  • 4 Tbsp No Added Salt Tomato Paste
  • 1/2 cup Water
  • 2 1/2 Tbsp No Salt Taco Seasoning (see notes)
  • 1 1/2 Tbsp Apple Cider Vinegar
  • 16 oz (about) Firm or Extra Firm Tofu, drained and pressed

To Assemble

  • 10 Corn Taco or Fajita Shells
  • 1 cup Guacamole (or avocado mashed with lime juice)
  • Pickled Onions
  • Fresh cilantro, sliced jalapeno, lime wedges, salsa, etc.


Make the Taco "Meat"

  1. Heat oil in a large skillet, over medium heat.

  2. Add the onion, and saute until translucent.

  3. While the onion is cooking, crumble the drained and pressed tofu. Use your hands to break it up and crumble it into a texture resembling cottage cheese.

    Crumbled Tofu
  4. Add the tomato paste, and cook for another minute or two, stirring continuously.

  5. Pour water into skillet, along with taco seasoning and apple cider vinegar. Stir to combine into a thick sauce.

  6. Add the crumbled tofu to the skillet, and stir to combine with sauce. Cook for another few minutes, until hot throughout.

Assemble the Tacos!

  1. I recommend a few scoops of taco "meat," a couple tablespoons of guacamole, a few pickled onions, a sprinkling of fresh cilantro, jalapeno slices, and a squeeze of lime. Customize as desired!

Recipe Notes

Use my recipe for Salt Free Taco Seasoning!