Tofu Tacos



Taco Tuesday - or any day of the week deliciousness - enjoy these heathy, vegan, gluten-free tacos! Make the tortillas, tofu 'taco meat' and toppings in less than 30 minutes! This easy plant-based meal is about to become a go-to favorite! Homemake the simple 5 ingredient, gluten-free tortillas in minutes! Fill your taco with all your favorite veggies and this tofu 'taco meat' recipe! I use wholesome and fresh ingredients to optimize your health and feed your soul! These tacos are filling and satisfying.


Vegan I Gluten Free


Serves: 4 tacos

Time: 30 minutes


Tortilla

1 cup gram flour (chickpea flour)

1/2 cup tapioca flour

3/4 cup water

1 tbsp. olive oil

1/2 tsp. baking powder

1/2 tsp. salt


Tofu Taco 'Meat'

1 clove garlic, minced

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


Toppings

Salsa

Avocado

Purple cabbage

Fresh herbs

Sweet & spicy tomato chutney



To make the tortillas, add all the ingredients to a blender or food processor. Mix on medium-high speed until well combined and smooth, 30 seconds - 1 minute. Adjust the consistency for thinner or thicker tortillas with a little more liquid or flour.


Heat a large non-stick skillet over medium-high heat. When hot, add ~1/3 cup of the blended tortilla mixture to the pan. Gently move the pan in a circular motion to spread the mixture evenly in your desired shape. Cook 2 - 3 minutes per side, or until golden brown. Flip once it starts to bubble and release from the pan. Work in batches. Set aside as ready.



To prepare the 'taco meat' add the garlic, 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.



Prepare the remaining ingredients for your taco toppings! Slice avocado, cabbage, and fresh herbs. Prepare salsa for the tacos! Prepare your sweet & spicy tomato chutney.



To assemble the tacos, fill a tortilla with the 'taco meat' mixture and your desired toppings. Serve warm and enjoy!



Store leftovers separately for 1 - 2 days.



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