Vegan Tofu Tacos
10 min Prep, 15 min Cook
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!
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!
Serving Size 560.5 g
|Amount Per Serving|
|Calories 412.5 cals||21%|
|% Daily Value*|
|Kilojoules 1734.5 kJ||21%|
|Fat 11.2 g||17%|
|Sodium 996.7 mg||43%|
|Carbohydrate 58.7 g||20%|
|Protein 23.7 g||47%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|