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–+ servings
Mini tacos

Mini Tacos

Being vegan to me is all about creating tasty meals that are quick, easy, and most importantly… delicious. These mini tacos are great for dinner or for serving to friends at a party.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Servings 2

Ingredients
  

  • 1 block extra-firm tofu drained
  • Store-bought taco seasoning or make it homemade
  • Vegetarian refried beans
  • Store-bought soft taco shells preferably the bowl kind from El Paso brand
  • Vegan cheese shreds
  • 2 ripe avocados

Instructions
 

  • Crumble the tofu with your fingers into a pan with oil. Add seasoning and cook until brown and slightly crispy.
  • Microwave the can of beans to heat them slightly.
  • Cut avocado into long pieces.
  • Assemble heated beans into the taco bowl, then add cooked tofu, and cheese shreds.
  • Place taco bowl into the oven on broil for 1-2 minutes until the taco bowl is golden brown and the cheese is melted.
  • Place pieces of fresh avocado on top.
  • Enjoy!

Notes

Store leftover tofu “taco meat” in an air-tight container in the fridge for 3-4 days
Quick, easy, and delicious dinner or snack idea provided by Brooke Elysse of @gimmeveganfoodplease
Tried this recipe?Let us know how it was!