“Take taco night in a new direction with these healthy vegan tacos. We’ve swapped crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, bowls, taco salads and to top nachos.”


  • 1 (16 ounce) package extra-firm tofu, drained, crumbled and patted dry
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon extra-virgin olive oil
  • 1 ripe avocado
  • 1 tablespoon vegan mayonnaise
  • 1 teaspoon lime juice
  • Pinch of salt
  • ½ cup fresh salsa or pico de gallo
  • 2 cups shredded iceberg lettuce
  • 8 corn or flour tortillas, warmed
  • Pickled radishes for garnish


  • 1Combine tofu, tamari (or soy sauce), chili powder, garlic powder and onion powder in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the tofu mixture and cook, stirring occasionally, until nicely browned, 8 to 10 minutes.
  • 2Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.
  • 3Serve the taco “meat” with the avocado crema, salsa (or pico de gallo) and lettuce in tortillas. Serve topped with pickled radishes, if desired.