Delicious Gluten-Free Vegan Tacos

These vegan and gluten-free tacos are filled with roasted quinoa and tofu, and of course, all the toppings that will make them more flavorful and fun to eat. 

Even meat lovers will love these tacos, and chances are this easy recipe will become one of your staples if you enjoy a regular taco night with your family or friends, but also if you are trying to eat healthier to keep your cholesterol and blood pressure in check, or if you are working on increasing your intake of nutritious plant-based foods.

Bon appétit !

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Ingredients

For approximately 6 people:
  • 1/2 cup Quinoa (uncooked)
  • 1 lb Tofu (extra firm, crumbled)
  • 2 TBSPs Extra Virgin Olive Oil
  • 2 1/2 tsps Chili Powder
  • 1 1/2 tsps Cumin
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1 1/2 cups Salsa (divided)
  • 1 TBSP Lime Juice
  • 1 tsp Nutritional Yeast
  • 12 Corn Tortilla (small, no added sugar)
  • 3 Avocado (mashed or sliced)
  • 1/2 head Romaine Hearts (chopped)
  • 2 stalks Green Onion (chopped)

Preparation

  1. Cook the quinoa according to the directions on the package.
  2. Meanwhile, in a dry non-stick skillet over medium heat add the crumbled tofu. Cook, stirring often, for 8 to 10 minutes or until golden brown. Transfer the tofu to a dish and set aside.
  3. Once your quinoa is cooked, add oil to the pan followed by the cooked quinoa, chili powder, cumin, oregano, garlic powder and salt. Stir to combine then add a third of the salsa, the lime, nutritional yeast and browned tofu.
  4. Spread the quinoa and tofu mixture into a flat even layer in the pan and let it caramelize for 3 to 4 minutes before stirring and flattening again until quinoa is slightly crispy. Season with additional salt or lime juice if needed. Transfer the quinoa mixture to a dish and set aside.
  5. Warm the tortillas in a skillet over medium-low heat turning occasionally until soft.
  6. To assemble the tacos, layer the mashed avocado, remaining salsa and quinoa tofu taco meat on top of a warm tortilla followed by the romaine lettuce and green onion. Enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to five days. Wait to mash the avocado and assemble tacos until just before serving.
  • No corn tortilla: Use whole wheat tortillas, brown rice tortillas, or lettuce wraps instead. This recipe won't be gluten-free anymore if you use wheat tortillas.
  • Additional toppings: Add cilantro, sliced jalapeños, grated cheese, sour cream, yogurt, diced tomatoes and/or lime wedges.

Print the recipe

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None of my services or recommendations are intended to diagnose, treat, prevent, or cure any illness or disease. The information I provide should not take the place of advice from your medical professional, licensed dietitian or nutritionist. You are solely responsible for your health care and activity choices. I cannot guarantee the outcome of my services or suggestions. My comments are expressions of my personal opinion only. 

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