Name: Vegan Tofu Tacos with Bell Pepper, Lettuce, Avocado & Salsa
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 18 hard taco shells; 3 red bell peppers; 1 ½ medium red onions; 3 hearts romaine hearts; ¾ cup salsa; 67 ½ ml taco seasoning; black pepper; extra virgin olive oil; salt

Vegan Tofu Tacos with Bell Pepper, Lettuce, Avocado & SalsaVegan Tofu Tacos with Bell Pepper, Lettuce, Avocado & Salsa — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 avocados

3 (340 g) pkgs extra firm tofu

3 cloves garlic

18 hard taco shells

3 red bell peppers

1 ½ medium red onions

3 hearts romaine hearts

¾ cup salsa

67 ½ ml taco seasoning

black pepper

extra virgin olive oil

salt

Instructions

Cut the tofu in half along the long side. Sandwich between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Trim, seed, and small dice bell peppers. Transfer to a platter.

Peel, halve, and small dice onions. Peel and mince garlic. Add both to the platter with the bell pepper.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add bell pepper, onion, and garlic. Cook, stirring often, until softened, 5-6 minutes. (Reserve platter for the next step.)

Meanwhile, halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips. Transfer to the reserved platter.

Halve and pit avocados; using a spoon, scoop out the flesh and small dice. Add to the platter with the lettuce.

Crumble tofu into small pieces with your fingers and add to the skillet along with spices. Cook, stirring occasionally, until tofu is golden brown, 5-6 minutes. Remove from heat.

Warm taco shells in the microwave if desired.

To serve, divide taco shells between plates. Fill with tofu mixture, salsa, lettuce, and avocado. Enjoy!

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