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!
Ingredients
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
- 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.
Instructions
Make the Taco "Meat"
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Heat oil in a large skillet, over medium heat.
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Add the onion, and saute until translucent.
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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.
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Add the tomato paste, and cook for another minute or two, stirring continuously.
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Pour water into skillet, along with taco seasoning and apple cider vinegar. Stir to combine into a thick sauce.
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Add the crumbled tofu to the skillet, and stir to combine with sauce. Cook for another few minutes, until hot throughout.
Assemble the Tacos!
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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!