These oil-free tacos come together SO quickly and taste great. It's easy to swap out ingredients depending on what you have in your fridge. I've made these two times this week, because they're so convenient and delicious.
INGREDIENTS:
1 package of extra firm tofu
1 can of black beans
1 can of kidney beans
1-2 packets of mild or spicy taco seasoning
1 package of oil-free corn tortillas (most corn tortillas are oil-free at any grocery store)
Extra Topping Ideas:
1 jar of oil-free salsa (most salsas are completely oil-free already!)
1 bunch of fresh cilantro
1 buch of lettuce chopped up
1-2 limes for squeezing
1 ripe avocado
You could also add... fresh chopped tomato, red onion, mushrooms, chopped green or red bell peppers, white or brown rice... I've even added chopped purple cabbage before!
COOKING INSTRUCTIONS:
Preheat your oven to 350°
Drain the tofu and break it up with your hands into pieces like a scramble
Add your torn-up tofu, both cans of beans, 1 packet of taco seasoning to a large pan and just heat it up! Sometimes I find that I need a little bit more taco seasoning because this is such a large portion. So add your second pack or taco seasonings depending on your taste.
Chop up your topping ingredients into bite-size pieces that will fit into your taco
Place your corn tortillas on a baking sheet and heat them up in the oven for about 3-5 minutes. Don't let them get too crispy, unless you like it like that.
Once everything is heated up and chopped up, it's time to assemble and enjoy!
Show me your taco! Tag me on instagram @EatPlantsWithHolly!
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