This 30 minute plant-based meal is one that will keep you full and satisfied! This easy tofu taco 'meat' is full of flavor and spice! It goes great on a simple salad with tomato chutney or try out my gluten-free taco recipe (see below)! Turn your weekday meals into a fiesta and enjoy this healthy vegan, gluten-free tofu taco 'meat'!
Vegan I Gluten-Free
Time: 30 minutes
Tofu Taco 'Meat'
1 clove garlic, minced
1/2 yellow onion, diced
1 tbsp. olive oil
1 tbsp. tamari sauce
1 tsp. paprika
1 tsp. cumin
1/4 tsp. dried thyme
1/4 tsp. salt
10 - 12 ounces tofu, mashed
1 tbsp. olive oil
1 (15 ounce) can black beans, rinsed & drained
1 tomato, diced
2 tbsp. nutritional yeast
4 large handfuls leafy greens of choice
1 avocado, sliced
To prepare the 'taco meat' - Add the garlic, onion, olive oil, tamari and spices to a small mixing bowl. Stir to combine. Use your hands to crumble the tofu into the mixing bowl, breaking it off in small pieces and mashing slightly between your fingers. Use a spoon to mix everything, stirring until evenly coated in the spices.
Heat a large skillet over medium-high heat. Add 1 tbsp. olive oil to the pan and once hot, add the tofu mixture. Sauté 3 - 5 minutes, until the tofu is golden brown. Stir occasionally.
Add the remaining 'taco meat' ingredients into the pan - black beans, tomato, and nutritional yeast. Stir well. Cook an additional 3 - 5 minutes, or until the tomatoes have softened and the beans are heated through. Set aside when it's done cooking.
To assemble the salad - Prepare the remaining ingredients for your taco salad, divide evenly among bowls. Slice avocado, chop fresh herbs, etc.
Prepare your sweet & spicy tomato chutney for a delicious dressing.
Serve and enjoy!
Store leftovers 1 - 2 days in the fridge.
For delicious Tofu Taco 'Meat' Tacos find my RECIPES HERE with gluten-free tortillas!