Recipe of Vegan Tofu Ricotta Lasagna

Vegan Tofu Tacos

I don't say this lightly.

Recipe Summary Vegan Tofu Tacos

These tacos are a healthy vegan version of the classic Mexican taco. Serve with avocado on the side, if you wish!

Ingredients | Vegan Tofu Ricotta Lasagna

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

Directions

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.

Info | Vegan Tofu Ricotta Lasagna

prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 tacos

TAG : Vegan Tofu Tacos

World Cuisine Recipes, Latin American, Mexican,