#tofutacos

The red curry, coconut, and lime flavors in these Thai-style tofu tacos are out of this world. They're a tasty and filling vegan meal that's great for dinner during the week or when you have guests over.

Ingredients: 1 block extra firm tofu, pressed and cubed. 1 tablespoon red curry paste. 1 can 14 oz coconut milk. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon lime juice. 1 red bell pepper, thinly sliced. 1 small red onion, thinly sliced. 1 cup shredded cabbage. 8 small corn tortillas. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Set a big pan on medium heat and add some oil to it. It will take about 5 minutes of cooking after adding the tofu cubes until they are golden brown on all sides. Add the coconut milk, soy sauce, maple syrup, and lime juice to a different bowl and mix them together. Cover the tofu in the pan and pour the curry mix over it. Put the red onion and sliced bell pepper in the pan. Simmer for 10 minutes, until the sauce gets a little thicker. You can heat the corn tortillas up in the microwave or a dry pan. Put a small amount of the tofu mixture on each tortilla to make the tacos. Put shredded cabbage on top and fresh cilantro on top of that. Put lime wedges on the side and serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Tempeh Tacos are a delicious and healthy alternative to traditional tacos. The tempeh is seasoned with a blend of spices for a flavorful filling, while fresh toppings add crunch and brightness to each bite. Serve them up for a satisfying meal any day of the week!

Ingredients: 8 oz tempeh, crumbled. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, sliced. Lime wedges, for serving. Hot sauce, for serving.

Instructions: Heat the olive oil in a skillet over medium heat. Add the crumbled tempeh and cook, stirring occasionally, for 5 to 7 minutes, or until the tempeh is lightly browned. To the skillet, add the onion, garlic, and chili powders, cumin, paprika, salt, and pepper. After combining, cook for an additional two to three minutes. As directed on the package, warm the tortillas. Fill each tortilla with the cooked tempeh mixture, diced tomatoes, diced red onion, chopped cilantro, sliced avocado, and shredded lettuce to assemble the tacos. Lime wedges and hot sauce should be served alongside the tacos.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Tempeh Tacos are a delicious and healthy alternative to traditional tacos. The tempeh is seasoned with a blend of spices for a flavorful filling, while fresh toppings add crunch and brightness to each bite. Serve them up for a satisfying meal any day of the week!

Ingredients: 8 oz tempeh, crumbled. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, sliced. Lime wedges, for serving. Hot sauce, for serving.

Instructions: Heat the olive oil in a skillet over medium heat. Add the crumbled tempeh and cook, stirring occasionally, for 5 to 7 minutes, or until the tempeh is lightly browned. To the skillet, add the onion, garlic, and chili powders, cumin, paprika, salt, and pepper. After combining, cook for an additional two to three minutes. As directed on the package, warm the tortillas. Fill each tortilla with the cooked tempeh mixture, diced tomatoes, diced red onion, chopped cilantro, sliced avocado, and shredded lettuce to assemble the tacos. Lime wedges and hot sauce should be served alongside the tacos.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Tempeh Tacos are a delicious and healthy alternative to traditional tacos. The tempeh is seasoned with a blend of spices for a flavorful filling, while fresh toppings add crunch and brightness to each bite. Serve them up for a satisfying meal any day of the week!

Ingredients: 8 oz tempeh, crumbled. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, sliced. Lime wedges, for serving. Hot sauce, for serving.

Instructions: Heat the olive oil in a skillet over medium heat. Add the crumbled tempeh and cook, stirring occasionally, for 5 to 7 minutes, or until the tempeh is lightly browned. To the skillet, add the onion, garlic, and chili powders, cumin, paprika, salt, and pepper. After combining, cook for an additional two to three minutes. As directed on the package, warm the tortillas. Fill each tortilla with the cooked tempeh mixture, diced tomatoes, diced red onion, chopped cilantro, sliced avocado, and shredded lettuce to assemble the tacos. Lime wedges and hot sauce should be served alongside the tacos.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Crispy Beer-Battered Tofu Tacos with Vegan Baja Sauce are a delightful vegan twist on classic fish tacos. The tofu is battered and fried to perfection, creating a crispy and flavorful filling. The vegan Baja sauce adds a creamy and tangy kick, while fresh vegetables provide a refreshing contrast. Perfect for a plant-based taco night!

Ingredients: 1 block extra-firm tofu, drained and pressed. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. 1 cup cold beer use your favorite vegan brand. 2 cups vegetable oil, for frying. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. Vegan Baja Sauce:. 1/2 cup vegan mayonnaise. 1/4 cup unsweetened plant-based milk. 1 tablespoon fresh lime juice. 1 teaspoon hot sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Cut the pressed tofu into 1/2-inch thick strips. In a bowl, whisk together the flour, baking powder, salt, smoked paprika, and cayenne pepper. Gradually whisk in the cold beer until you have a smooth batter. Heat the vegetable oil in a deep pot or skillet to 350F 175C. Dip each tofu strip into the batter, allowing excess to drip off, and carefully place it into the hot oil. Fry until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels. In a separate bowl, mix together the vegan mayonnaise, plant-based milk, lime juice, hot sauce, garlic powder, smoked paprika, salt, and pepper to make the Baja sauce. Warm the corn tortillas in a dry skillet or microwave until soft and pliable. To assemble the tacos, spread a spoonful of the Baja sauce on each tortilla, top with shredded lettuce, crispy beer-battered tofu strips, diced tomatoes, diced red onion, and chopped cilantro. Serve immediately and enjoy your Crispy Beer-Battered Tofu Tacos with Vegan Baja Sauce!

Prep Time: 20 minutes

Cook Time: 15 minutes

Crispy beer-battered tofu combined with refreshing mango salsa, all wrapped in warm tortillas, make for a delicious and satisfying taco experience. Perfect for a meatless meal option or for anyone looking to explore new flavors!

Ingredients: 1 block tofu, drained and pressed. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1 cup beer. 2 cups vegetable oil for frying. 8 small tortillas. 1 ripe mango, diced. 1/2 red onion, finely chopped. 1 jalapeno, seeded and diced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt to taste.