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
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!
About Tabatha James
Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!