Crispy Baked Vegan Tacos served with a quick Avocado Crema. This 20-minute recipe can be made with your choice of tofu taco meat, or my walnut-lentil vegan meat on this site. Both versions are healthy, easy, and taste amazing. Plus, these tacos are rich in protein, fiber, and heart healthy fats.
This is your sign to start baking your tacos! They turn out perfectly crispy every time. The best hack for the crispiest tacos is to place an extra baking sheet on top for baking! The second best hack - serve them with a delicious dipping sauce!
The 6-ingredient Avocado Crema is optional, but takes these tacos to the next level! You can make these vegan tacos with my Vegan Walnut Meat or Tofu Taco Meat. The ingredients are listed below.
This recipe was inspired by my Tofu Sandwich (Vegan Pastrami), as well as these 7-ingredient Easy Chickpea Wraps.
Jump to:
👩🏼🌾 Ingredients for Vegan Tacos
🌮 For walnut meat:
🌮 For Tofu Taco Meat:
- Soft yellow corn or flour tortillas (not shown) are the perfect shell for these vegan tacos. Tortillas are a type of thin, flatbread made from either corn or wheat flour. Corn tortillas are made from ground corn, while flour tortillas are made from wheat flour. Corn tortillas are naturally gluten-free and typically lower in calories and fat compared to flour tortillas. Additionally, corn tortillas tend to have a slightly higher fiber content, which can be beneficial for digestion and maintaining steady blood sugar levels. Whole wheat tortillas are made from whole wheat flour, providing more fiber, vitamins, and minerals compared to refined flour tortillas. You can also find keto-friendly tortillas made from alternative flours like almond or coconut flour, which are significantly lower in carbohydrates. For this recipe, tortillas are folded over vegan walnut lentil meat, baked, and then dipped into an optional Avocado Crema for serving.
- Walnut lentil meat contains high amounts of heart healthy omega-3 fatty acids from the walnuts, and protein, fiber, and iron from the lentils. This combination of lentils and walnuts helps keep you feeling fuller for longer, potentially reducing overall calorie intake. You can cook your own lentils, or use canned lentils to save time. This homemade vegan meat is the perfect combination of crunchy and chewy.
- Tofu Taco Meat is rich in protein, heart healthy fats, and vitamin B12. This recipe involves grating the tofu! It's super easy and quick to prepare. Make a big batch and freeze it for later use.
🥑 Ingredients for Avocado Crema:
- Avocados are an excellent source of healthy monounsaturated fats, which can help reduce bad cholesterol levels and lower the risk of heart disease. The majority of the fat is oleic acid, a monounsaturated fat associated with various health benefits. They are also a good source of dietary fiber, which is essential for good gut health and may contribute to weight management by promoting a feeling of fullness. In addition, they are loaded with antioxidants and vitamins C, E, K, and B-6, as well as minerals like potassium and folate.
- Jalapeños (optional) add a unique and delicious spicy flavor to the Avocado Crema. They contain capsaicin, a natural compound responsible for their spicy heat. Capsaicin is known to have various health benefits, including reducing pain and inflammation, improving metabolism, and aiding digestion.
- Use vegan yogurt to make this recipe plant-based. I used the Forager Project brand cashew yogurt. Otherwise, use Greek yogurt for more protein, or any plain unsweetened yogurt.
- Olive oil or water is added for blending. Use olive oil for a more velvety smooth avocado cream sauce.
📖 Instructions
Step 1. Make the Vegan Walnut Lentil Meat, or Tofu Taco Meat.
Step 2. Preheat the oven to 400ºF, or use a large nonstick skillet. Brush one side soft tortillas with oil. Flip them over, oil-side down onto a nonstick baking sheet.
Step 3. Place the vegan meat onto one-half side of the tortillas. Fold the other side over to cover the filling. Place a second baking sheet on top of the folded tacos for the first 5 minutes of baking. Remove the top baking sheet, and bake for about 10 minutes more, or until the desired crispiness.
Step 4. For the optional avocado crema: Blend avocado, jalapeño, cilantro, garlic, yogurt, lime juice, olive oil or water in a food processor until smooth.
Serve crispy baked Vegan Tacos with velvety Avocado Crema.
🌮 Substitutions
- Vegan walnut meat - use Tofu Taco Meat instead for a change
- Tortillas - use store-bought hard shelled tacos or make your own
- Avocado crema - serve vegan tacos with my budget-friendly Creamy Garlic Sauce, or this Easy Vegan Tzatziki Sauce instead
Visit my Vegan Sandwich Recipes page for more healthy finger-food dinners.
💡 Expert Tips
- For baked vegan tacos: Place a second baking sheet on top of the tacos to hold the tops down and prevent them from curling up in the oven. Remove the sheet after 5 to 10 minutes, and continue baking until crispy.
- For pan-frying vegan tacos: Use a large nonstick skillet. Add an optional light drizzle of olive oil for extra crispy. Cook the tacos in batches, leaving space between them so they brown evenly, and for ease of flipping them over.
- Freeze your tortillas in the original packaging to extend their shelf life. For serving, warm them in the microwave or oven until thawed before adding the walnut lentil meat filling for baking.
- Storage: Make Vegan Tacos ahead of time. Bake the tacos, and then either freeze or refrigerate them in an airtight or freezer-safe container. Freeze for up to 3 months, or refrigerate for up to 5 days.
🙋🏽♀️ Recipe FAQs
Oven: Preheat oven to 360ºF. Reheat vegan tacos on a baking sheet. Flip them over after 10 minutes and continue baking until warmed through.
Air Fryer: Preheat air fryer to 350ºF. Cover vegan tacos with aluminum foil to prevent burning. Cook for about 10 minutes, or until the desired crispiness.
Stovetop: Heat a large skillet over medium-high heat. Heat the tacos until warmed through, flipping them over after 7 minutes.
These Vegan Tacos with walnut lentil meat boast 18 grams protein per serving.
To transform soft tortillas into crispy taco shells, the trick is to microwave your tortillas first to get them soft and pliable, then spray them with cooking spray and drape them over the oven rack. Bake them at 425ºF for 8 to 10 minutes until crispy. Then fill your taco shells with warm vegan taco meat.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
Leave a review for my Vegan Tacos and share your creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Vegan Tacos
Ingredients
- Option 1: Vegan Walnut Taco Meat
- Option 2: Tofu Taco Meat
- 12 small soft corn tortillas
Avocado Crema (optional for serving):
- 1 large avocado
- ½ cup unsweetened plain vegan yogurt
- 1 large clove garlic
- 1 medium jalapeño seeded, roughly chopped (optional)
- ¼ cup roughly chopped cilantro or parsley (optional)
- 1 tablespoon fresh lime juice plus more to taste
- Olive oil or water, for blending
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400ºF, or use a large nonstick skillet.
- Brush one side of the soft tortillas with oil. Flip them over, oil-side down onto a nonstick baking sheet.
- Place the walnut meat on one-half side of the tortillas. Fold the other side over to cover the filling. Place a second baking sheet on top of the folded tacos to hold the tops down for baking.
- Bake the tortillas on the middle rack. Remove the top baking sheet after 10 minutes, and flip the tortillas over. Bake for about 10 minutes more, or until the desired crispiness.
- To use a nonstick skillet: Heat a drizzle of oil in a large nonstick skillet over medium-high heat (optional). Place the folded tortillas in the skillet, leaving space in between for flipping. Use a spatula to press the tops down and cook for about 7 minutes, or until the bottoms are crispy. Then flip them over and cook for about 5 minutes more, or until both sides are crispy.
- Make the Avocado Crema, if using. Transfer the avocado, yogurt, garlic, jalapeño, cilantro, and lime juice to the canister of a food processor. Blend until smooth, adding olive oil or water as needed until the desired consistency. Season with salt, pepper, and more lime juice to taste.
Notes
-
- Nutrition information and recipe time is calculated using this Walnut Taco Meat recipe with the Avocado Crema. You can also make these vegan tacos with my Tofu Taco Meat.
- For pan-frying: Use a large nonstick skillet. Add an optional light drizzle of olive oil for extra crispy. Cook the tacos in batches to leave room for even browning and flipping them over.
- Meal prep: Make a big batch of walnut meat or tofu taco meat ahead of time and make these tacos on demand for a healthy snack, lunch, or dinner.
- Storage: Make Vegan Tacos ahead of time. Bake them, and either freeze or refrigerate in an airtight or freezer-safe container. Bake at 360ºF until warmed through for serving. (Freeze for up to 3 months, or refrigerate for up to 5 days.)
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Comments
No Comments