Vegan Tofu Tacos recipe

All Recipes World Cuisine Recipes Latin American Mexican

Ingredients

1 teaspoon coconut oil
1 (10 ounce) package frozen bell peppers with onions
4 Roma tomatoes, diced
1 (12 ounce) package firm tofu - drained, pat dry, and diced
1 (16 ounce) can low-sodium white beans, drained and rinsed
2 limes, juiced, divided
2 teaspoons adobo seasoning
2 teaspoons chili powder
2 teaspoons ground turmeric
2 teaspoons paprika
6 leaves Swiss chard
1 tablespoon nutritional yeast

Nutrition Info

195.9 calories
carbohydrate: 28.6 g
cholesterol: : -
fat: 4.4 g
fiber: 8.2 g
protein: 14.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 125.5 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat coconut oil in a skillet over medium heat, cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.

  2. Stir tofu into bell peppers mixture, cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture, cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika, cook and stir for 3 minutes more.

  3. Arrange Swiss chard on serving plates and fill each with tofu mixture, top each with nutritional yeast and remaining lime juice.

Recipe Yield

6 tacos

Recipe Note

These tacos are a healthy vegan version of the classic Mexican taco. Serve with avocado on the side, if you wish!

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