VEGAN TACOS 3 WAYS
It’s #TacoTuesday and I’m craving these vegan tacos 3 ways! It’s so hard to pick between avocado tofu scramble breakfast tacos, soyrizo mexican slaw, or seitan black bean mango… but honestly, the macros are so good you don’t have to! Enjoy one of each and get a hearty dose of plant-based protein with flavor party included 🙂 You might also like my Healthy Pork Carnitas & Mexican Slaw Tacos!
Did you know? Seitan is produced by kneading wheat flour and rinsing with water to leave behind only the gluten protein. So yes, seitan is almost entirely wheat gluten, but it is still a nutritious food that is high in protein and minerals while low in carbs and fat. If you tolerate gluten, it’s an excellent source of plant-based protein! (source)
Avocado Tofu Scramble Breakfast Tacos
For the avocado tofu scramble breakfast tacos, I made an easy scramble using organic extra firm tofu, nutritional yeast, garlic powder, turmeric, and sea salt. I’ve made tofu scrambles a bunch of ways but always come back to this one! It’s so simple and GOOD!!! Add some sautéed kale, peppers, fresh avocado and hot sauce, and you got yourself one bomb breakfast.
Soyrizo & Mexican Slaw Tacos
For the soyrizo mexican slaw tacos, I used MorningStar chorizo crumbles along with some fat free refried beans for extra protein. The slaw is just dry coleslaw mix, lime juice, jalapeño, calorie-free sweetener, and salt. Top it all off with fresh cilantro and green onions (YUMM).
Seitan Black Bean Mango Tacos
For the seitan mango black bean tacos, I used WestSoy seitan strips cooked with low-sodium taco seasoning and canned black beans. I topped them off with a little heat from jalapeños and sweet mango chunks. The easy vegan queso is made with nutritional yeast, avocado oil (any oil will add richness), cornstarch (can use tapioca), cashew milk (any non-dairy milk works), smoked paprika and sea salt. Seriously the best vegan “cheesy” sauce!
Here are the printable recipes for these vegan tacos 3 ways! I hope you’ll rate and comment below if you try them 🙂
This post contains affiliate links. Recipes created in collaboration with Abby Pollock and TransformNation.
Vegan Tacos 3 Ways
Sarah Wilkins
6 servings
20 minutes
10 minutes
450
Dinner
Enjoy easy vegan tacos three ways: Avocado Tofu Scramble, Soyrizo Mexican Slaw, and Seitan Black Bean Mango. Packed with plant-based protein!
Ingredients
Avocado Tofu Scramble Breakfast Tacos
- 1 cup bell pepper, chopped
- 14 oz. extra firm tofu
- 2 tbsp. nutritional yeast
- 1/4 tsp. garlic powder
- 1/4 tsp. turmeric
- 1/4 tsp. sea salt
- 1 cup kale, trimmed
- 6 corn tortillas, toasted
- 1/2 cup avocado, diced
- Hot sauce (optional)
Soyrizo & Mexican Slaw Tacos
- 10 oz. soyrizo crumbles
- 3/4 cup fat free refried beans
- 6 corn tortillas, toasted
- 1/4 cup green onion, thinly sliced
- 2 tbsp. fresh cilantro, chopped
- Mexican slaw:
- 3 cups tri-color coleslaw mix
- 1 small jalapeño, minced (optional)
- 2 tbsp. lime juice
- 1 tsp. calorie-free sweetener (or sugar)
- 1/4 tsp. sea salt
Seitan Black Bean Mango Tacos
- 10 oz. seitan strips
- 1 cup black beans
- 1 cup mango, finely diced
- 1 tsp. chipotle seasoning
- 1 jalapeño, sliced (optional)
- 2 tbsp. fresh cilantro, chopped
- Vegan queso:
- 3-4 tbsp. unsweetened cashew milk
- 1 tbsp. nutritional yeast
- 2 tsp. avocado oil
- 2 tsp. cornstarch
- 1/8 tsp. sea salt
- 1/8 tsp. smoked paprika (optional)
Directions
Avocado Tofu Scramble Breakfast Tacos
- Place block of tofu on a plate lined with paper towels and use more paper towels on top to press out all the excess water.
- Cook bell pepper and tofu in a skillet with cooking spray over medium heat for 4 minutes, seasoning with spices. Add kale and sauté another 1-2 minutes until wilted.
- If prepping for later, divide tofu and veggie scramble evenly between two separate meal prep containers; seal containers and keep in the fridge up to one week.
- When ready to eat, heat up three tortillas, fill with tofu and veggie scramble, and top with diced avocado and hot sauce (optional) when ready to eat!
Soyrizo & Mexican Slaw Tacos
- Combine ingredients for Mexican slaw and chill for a minimum of 20 minutes.
- Cook soyrizo crumbles in a skillet with cooking spray over medium heat for 8-10 minutes, until slightly browned.
- If prepping for later, divide soyrizo crumbles between two meal prep containers, seal containers, and store in the fridge up to one week.
When ready to eat, warm three tortillas, spread with six tablespoons of refried beans and fill with Mexican slaw and soyrizo crumbles. Top with green onion and cilantro.
Seitan Black Bean Mango Tacos
- Cook seitan strips in a skillet with cooking spray over medium heat for 5-6 minutes, until slightly browned.
- Add black beans and chipotle seasoning, cooking another 2-3 minutes until heated through.
- Whisk together ingredients for vegan queso in a small saucepan, simmering for 1 minute until thickened.
- If prepping for later, divide seitan and black bean mixture between two meal prep containers, seal containers, and store in the fridge up to one week.
- When ready to eat, warm three tortillas, fill with seitan and black bean mixture, and top with diced mango, jalapeno, and cilantro.
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