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–+ servings
homemade vegan tacos recipe

Vegan Tacos

Smoky tofu tacos piled with grilled sweet corn, a crunchy three-pepper mix, vegan mozzarella and tangy salsa verde. Ready in about 20 minutes, with all the flavour of Mexican street food.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Choose Serving Size 3

Ingredients 

  • 3 taco shells use gluten-free shells if needed
  • ¾ cup smoked tofu cubed
  • 1 Tbsp olive oil
  • ⅓ tsp cumin powder
  • ¼ chili powder
  • ⅓ tsp garlic powder
  • ⅓ tsp onion powder
  • 3 Tbsp sweet corn grilled
  • 2 tomatoes chopped
  • 1 Tbsp red bell pepper chopped
  • 1 Tbsp yellow bell pepper chopped
  • 1 Tbsp green bell pepper chopped
  • 1 Tbsp jalapeños sliced
  • 3 tsp red onion finely chopped
  • 1 Tbsp cilantro chopped
  • 1 Tbsp chives chopped
  • ¼ cup vegan mozzarella shredded
  • ½ cup salsa verde

Instructions

  • Heat the olive oil in a skillet over medium heat. Add the cubed smoked tofu together with the cumin, chili, onion and garlic powder. Cook, stirring, for about 5 minutes, until the tofu is golden. Set aside.
  • In a small bowl, combine the red, yellow and green bell pepper with the sliced jalapeños.
  • Line up the taco shells and fill them one by one, using a spoon.
  • Start with the tofu and divide it between the shells. Top each one with grilled sweet corn, 1 Tbsp chopped tomato, 1 Tbsp of the bell pepper mix, 1 tsp red onion, 1 Tbsp salsa verde and 1 Tbsp vegan mozzarella, then finish with the chopped cilantro and chives.
  • Serve them fresh, or warm them through on a dry skillet.
  • Top with more salsa verde and a few extra chopped herbs.

Notes

Use certified gluten-free taco shells to make this fully gluten-free — the filling is naturally GF. Assemble the tacos right before serving so the shells stay crisp; the tofu filling and the salsa keep in separate airtight containers in the fridge for up to 3 days.