Craving tacos? Whether you’re a newbie in the kitchen looking to make something easy or an expert cook, here are 5 healthy and guilt-free, plant-based taco recipes that you should definitely try!

SIMPLE VEGGIE TACOS

plant-based taco recipes

Start with a plant-based recipe that even kitchen newbies can make.

What you’ll need:

  • 2 tbsp avocado oil
  • 1 ½ tsp chili powder
  • ½ white onion sliced
  • 1 cup kale (packed) chopped
  • 2 bell peppers deseeded and sliced
  • 1 garlic clove minced
  • 1 tsp cumin powder
  • generous pinch of salt and black pepper
  • 1 cup red cabbage sliced
  • 2 tbsp fresh lime juice
  • ¼ cup cilantro coarsely chopped

To Serve:

  • tortilla wraps
  • chunky avocado salsa
  • fresh lime juice
  • Protein: refried pinto beans or, grilled shrimp, or poached egg
  • cilantro coarsely chopped

What you have to do:

  1. Heat a medium-large skillet over medium-high heat. Once hot, add avocado oil and chopped veggies: onion, peppers, red cabbage.
  2. Season, and saute for 5-minutes, stirring occasionally. Add garlic and continue sauteing and stirring for 5-10 minutes, or until onions become translucent. 
  3. Turn off the heat, add chopped kale and cilantro, fresh lime juice, and toss to combine.
  4. Serve immediately with tortilla wraps, topped with salsa, protein, extra lime juice, and cilantro.

CRUMBLED TOFU TACOS

If you think tofu is *boring*, think again! Here’s a plant-based taco recipe that packs some crunch that will leave you craving for more.

What you’ll need:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 14 ounces package extra-firm tofu, frozen and thawed
  • 1 bell pepper, any color, diced
  • ¼ cup tomato sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons hot sauce of choice, or to taste
  • 1 tablespoon paprika
  • 2 tablespoons ground cumin
  • 1 teaspoon ancho chili powder
  • ½ teaspoon ground black pepper
  • 4 taco shells or small tortillas, corn or flour
  • Lettuce, tomato, salsa, avocado, and/or your favorite taco toppings

What you have to do:

  1. Heat the oil in a large skillet over medium-high heat. Add onion and sauté until soft, about 5 minutes. 
  2. Add the garlic and sauté another minute, until very fragrant.
  3. Crumble the tofu into the skillet, keeping it as chunky as you like. Cook about 2 minutes, or until it begins to brown. Be careful, as tofu that’s been frozen tends to burn quicker. 
  4. Add the bell pepper to the skillet and cook about 2 minutes more, until it begins to get tender. 
  5. Add the tomato sauce, soy sauce, hot sauce, and spices to the skillet, and continue to cook just until everything is well mixed and the liquid dries up just a bit, about 2 minutes, adding a bit of water to the skillet if it dries too much.
  6. Divide the mixture into taco shells and top with toppings of choice.

In case you didn’t know, here’s how you work with the tofu:

  1. Grab some tofu. It doesn’t matter if it’s new, packaged, or from a leftover recipe! It can be pressed, or it doesn’t have to be. If it’s not in a package, stick it in a freezer bag. Pro tip: if it is unwrapped, cut it into single serving-sized pieces, so you can thaw just as much as you need when you need it.
  2. Stick it in the freezer. Leave it there until it’s frozen solid.
  3. When you’re ready to use the tofu, pop it out of the freezer and thaw it. You can speed up this process in the microwave or by placing the tofu, still in its package or a sealed bag, into a bath of hot water.

RAINBOW TACOS

plant-based taco recipes

Try this recipe for a colorful plant-based taco.

What you’ll need:

  • ½  cup quinoa uncooked
  • 1 cup of water
  • ½ tsp turmeric powder
  • 1 pinch salt
  • 1 cup carrot, grated
  • ⅓ cup spring onion chopped (approx. 2 onions)
  • ¾ cups cherry tomatoes halved
  • 1 cup purple cabbage thinly sliced
  • 2 avocados
  • 1 cup chickpeas
  • ½ cup cilantro chopped, to sprinkle
  • Sea salt and paper to taste
  • Cayenne pepper to taste (optional)
  • 4 corn tortilla wraps or other wraps of choice
  • Fresh lime to serve

For the garlic-tahini dressing:

  • ¼ cup tahini
  • 2 limes juiced
  • 2 cloves garlic finely chopped
  • Pinch sea salt and pepper
  • Splash water for thinning (about 2 tbsp was used for this recipe)

What you have to do:

  1. Start by cooking your quinoa. In a saucepan add ½ cup quinoa to 1 cup water. Bring to a boil then reduce heat and simmer for 12-15 minutes, or until cooked. When cooked add ½ tsp turmeric powder and a pinch salt, stir to combine. Let rest for 5 minutes.
  2. Prepare your veg: Grate carrots using a cheese grater, chop spring onion and avocado, thinly slice the purple cabbage. Toss veg into a bowl with turmeric quinoa, chickpeas, and chopped cilantro, sprinkle generously with salt and pepper.
  3. Prepare the dressing: In a jar add ¼ cup tahini, the juice of 2 limes, finely chopped garlic, and pinch salt and pepper. Seal with lid and shake to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons.
  4. Drizzle with taco mixture with garlic tahini dressing and toss to coat. Optional to add cayenne pepper to taste. Scoop mixture onto corn tortillas and serve with fresh lime.

VEGETARIAN ROASTED CAULIFLOWER AND FAJITA VEGGIE TACOS

Here’s a level up taco recipe for you to try.

What you’ll need:

  • 1 head of cauliflower cut into ½ inch florets
  • 1 red onion divided
  • ¼ cup sherry vinegar
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp sea salt
  • 1 red bell pepper sliced
  • 1 can fire-roasted tomatoes drained and liquid discarded
  • a tsp chipotle paste {less/more depending on your spice preference}
  • 4-6 corn tortillas
  • shredded cabbage
  • feta cheese crumbled
  • cilantro leaves
  • 1 avocado cubed or sliced
  • green salsa {optional}

What you have to do:

  1. Preheat oven to 400 degrees F. Peel onion, halve and slice half thinly. Cut the other half into larger chunks and set aside. With the thinly sliced onions, add to a small bowl with vinegar and set aside to pickle.
  2. Whisk together 2 Tbsp olive oil, chili powder, smoked paprika, cumin, and sea salt. Toss with cauliflower and spread out on the pan. Roast for 20-25 minutes until lightly browned.
  3. Meanwhile, add 2 Tbsp olive oil to pan and heat until shimmering. Add bell peppers and reserved onion cut into bigger chunks. Cook until onions start to brown. Then add drained tomatoes and chipotle paste. Cook for 2-3 minutes. Season with salt and pepper.
  4. Wrap tortillas loosely in foil, leaving a little opening for steam to escape. Place them in the oven for about 5-10 minutes before serving.
  5. Remove tortilla from foil and divide among serving plates. Layer with shredded cabbage, bell pepper/tomato mixture, roasted cauliflower, feta cheese, cilantro, avocado, and pickled red onions. Add green salsa if you like!

RAW KOREAN BBQ TACOS

plant-based taco recipes

If you’re feeling fancy and have a lot of time on your hands to make a yummy plant-based taco, you might want to try this fusion taco recipe!

What you’ll need:

For the Korean BBQ mushroom marinade:

  • ¼ cup chili paste
  • ⅜ cup agave nectar, maple syrup, and honey
  • 2 Tablespoons tamari
  • 2 Tablespoon apple cider vinegar
  • 3 cloves garlic
  • 1 Tablespoon grated ginger
  • 1 portobello cap, gills removed and sliced into long strips.

For the walnut chorizo:

  • 1 cup walnuts, pieces or chips
  • ⅓ cup sun-dried tomatoes, chopped finely
  • 1 Tablespoon cilantro, chopped
  • 1¼ teaspoons cumin seed
  • 1 Tablespoon tamari
  • ⅛ teaspoon pepper, red or cayenne
  • ¾ Tablespoon olive oil
  • For the collard leaf taco shells:
  • 4-6 collard leaves

For the guacamole:

  • 1 avocado
  • ¼ onion, minced
  • Pinch salt
  • Juice of ½ lime

To assemble the tacos:

  • ½ cup red cabbage, shredded
  • 3 scallions, chopped fine
  • ¼ cup cilantro, chopped
  • ¼ cup kimchee (you can make your own, or use store-bought kimchee)
  • 1 lime cut into wedges
  • 1 teaspoon dark or light organic agave syrup
  • ¼ teaspoon of sea salt
  • 2 cloves garlic, minced

What you have to do:

For the Korean marinade:

  • Blend ingredients until smooth, and set aside until ready to use.

For the walnut chorizo:

  • Process the nuts in a food processor until crumbly. Transfer to a bowl and mix in the spices, chili paste, and olive oil. Mix by hand until all the ingredients are well incorporated.

For the taco shells:

  • With a 3″-4″ ring mold or plate, cut the collard leaves into circles.

For the guacamole:

  • Mash all ingredients together with a fork or whisk.

To assemble the tacos:

  • Using the collard greens as taco shells, build the tacos as desired with a little guacamole, walnut chorizo, kimchee pickled ginger, and Korean BBQ marinated portobellos. Garnish with scallion, cilantro, red cabbage, and lime.

 

How about you, do you have some plant-based taco recipes you wanna share? Or were you able to try at least one of these already? Let us know through the comments section below!

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