Meatless Monday has been making a comeback in my kitchen! It has been great for my grocery budget and my stomach has appreciated the break as well! When I first started swapping out an animal based protein with a plant based source, I found that all I was making was pasta dishes and noodle bowls. It was great for the first month and then snoooooorre! Why I didn’t think about making a meatless taco sooner is beyond me. Vegan tacos are quite possibly the most delicious way to give Meatless Monday a try! Peppers, onions, refried beans, rice and seasoned tofu are topped off with endless combinations of crunchy toppings! Tofu is the perfect protein to pair with tacos as it soaks up all the yummy taco seasoning.
Give this vegan taco a try for Meatless Monday or really any day of the week you want a delish taco!!
Makes 8 tacos
- 1 box crunchy taco shells
- 1 can (14.5oz)low fat refried beans
- 1 cup basmati rice, rinsed
- 2 cups water
- 1 green pepper, cut into strips
- 1 yellow onion, thinly sliced
- 1 package extra firm tofu, cut into strips and blotted dry
- 1 packet low sodium taco seasoning
- salt and pepper to taste
- Toppings: Shredded red cabbage, salsa, avocado, cilantro and tomato
For the rice: Place rice and water in a pot and bring to a boil. Reduce heat to a simmer and cook until the water drops below the surface of the rice. Cover and remove from heat.
For the tofu, pepper and onion: Heat a large skillet and add tofu strips.Cook until brown and hot. Add in taco seasoning as well as pepper and onion.Stir and cook until pepper is soft.
To assemble: Heat taco shells according to package directions. Microwave beans in a bowl until hot. Assemble tacos as desired and top with your favorite toppings!