Vegan Tofu Tacos by Sarah Baker | Mealz

Vegan Tofu Tacos

2 Servings

10 min Prep, 15 min Cook


Allergy Friendly


There is no doubt that I love my Mexican recipes: lentil tacos, Mexican quinoa bowl, Mexican stew, and vegan enchiladas to name a few. Today I've made some nutrient dense vegan tofu tacos with Swiss chard wraps, and I can't stop eating 'em!

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Cooking Stages

    • In a sauteing pan, heat up the coconut oil and cook the bell pepper mix until cooked through.

    • Add the tomatoes and cook for another three minutes.

    • Drain and pat dry the firm tofu, dice, and cook with the mix for another 4 minutes.

    • Rinse and drain the beans, add to the mix and cook for another 3-4 minutes.

    • Add the seasonings, and juice from 1 lime, and let the entire mix cook for another 3 minutes.

    • Rinse your Swiss chard leaves, set on plates, and serve the taco mix on the leaves.

    • Top with nutritional yeast, juice from the second lime, and avocado on the side if you wish!

Nutrition Facts

Serving Size 560.5 g

Amount Per Serving
Calories 412.5 cals21%
% Daily Value*
Kilojoules 1734.5 kJ21%
Fat 11.2 g17%
Sodium 996.7 mg43%
Carbohydrate 58.7 g20%
Protein 23.7 g47%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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