These tacos are a nutritious vegan take on the traditional Mexican taco. If desired, serve with avocado on the side.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 tacos |
Ingredients
- 1 teaspoon coconut oil
- 1 (10 ounce) package frozen bell peppers with onions
- 4 Roma tomatoes, diced
- 1 (12 ounce) package firm tofu – drained, pat dry, and diced
- 1 (16 ounce) can low-sodium white beans, drained and rinsed
- 2 limes, juiced, divided
- 2 teaspoons adobo seasoning
- 2 teaspoons chili powder
- 2 teaspoons ground turmeric
- 2 teaspoons paprika
- 6 leaves Swiss chard
- 1 tablespoon nutritional yeast
Instructions
- Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
- Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
- Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.
Reviews
too much turmeric.
These are good. I used vegan refried beans instead of adding them whole. I also used fresh vegetables. Thank you for the recipe.
I made it! Thank you for sharing! My friend and I devoured these tacos.