Vegan Tacos
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 walnut meat on this site. Healthy, gluten-free & kid-approved.
Servings: 6 people
Calories: 426kcal
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 are calculated using this Walnut Taco Meat recipe with the Avocado Crema. You can also make these vegan tacos with my Tofu Taco Meat.
- To prevent the tacos from breaking, warm them first before brushing them with oil.
- 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
Calories: 426kcal | Carbohydrates: 47g | Protein: 18g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Sodium: 167mg | Potassium: 351mg | Fiber: 16g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 13mg | Calcium: 112mg | Iron: 5mg
