Tofu Tacos

I made this vegan taco recipe to celebrate my one year vegan anniversary this week. It was such a hit that I ended up making it twice this week. In fact, my non-vegan husband stated that this is his second favorite of my vegan meals. (My veggie burgers are his absolute favorite.) 

Besides being rich in vitamins and potassium, bell peppers also contain a specific type of antioxidant known as lycopene. It gives red bell peppers their color. Lycopene is a carotenoid that helps fight free radicals that we acquire from natural exposure to toxins in the environment. I also shared with my husband that Lycopene might help prevent certain types of cancer, especially prostate cancer in men. 

It's amazing how tofu can be transformed. This extra firm tofu was exactly what I needed to make these vegan tacos superb! From tofu scramble to tacos, it can be seasoned and used in a variety of ways. It's also an excellent source of protein.

Filling, tofutastic, protein-powerhouse, veggielicious, and only nine ingredients to make!

Author: The Sensible Vegan
Recipe Type: Main
Cuisine: Vegan
Serving: 5

Ingredients

• 1 package organic extra firm tofu
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 small red onion
• 1 can black beans
• 6 tbsps Bragg Liquid Aminos
• 3 tbsps organic cornstarch
• 2 tbsp extra virgin olive oil
• 1 5 oz package of greens. I used a mixture of baby spinach, mizuna, baby kale, and baby chard.

For Serving

• ​guacamole. My recipe can be found here.
• red pepper hummus
• sriracha sauce

Instructions   

1. Remove tofu from package and place on a stack paper towels atop a plate. Place another stack of paper towels atop the tofu and press gently releasing liquid from tofu. Sit something heavy on top of the tofu, like a skillet, to drain out all of the liquid for approx. 15-20 minutes.
2. Dice tofu into squares, coat with liquid amino, and toss in bowl to coat evenly with corn starch. In a skillet on medium heat, cook tofu until golden brown.
3. In a skillet on medium heat, add olive oil and peppers and onions. Saute until slightly caramelized. 
4. Prepare black beans and set aside.
5. Warm tortillas in skillet or for approx. 20 seconds in microwave.
6. Layer spinach, peppers, beans, and tofu on tortilla. Top with guac, hummus, and/or drizzle with sriracha sauce.

Nutrition Information

Serving size: 2 tacos  Calories: 255.4  Fat:  10.6g
Sat Fat: 1.6g  Carbohydrates: 28.8g   Sugar: 14.4g    Sodium: 721.6mg 
Fiber: 8.4g  Protein: 14.2g

​Please let me know how you like this recipe. I'd love to hear from you! Post your recipe photos #thesensiblevegan. Thank you!

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