Veggie Tofu Tacos
Super easy dairy-free and gluten-free veggie tacos with tofu taco meat. A great speedy weeknight meal.
- Prep Time: 5
- Cook Time: 8
- Total Time: 13 minutes
- Yield: 4-6 1x
- Category: Dinner, Plant-based
- Method: Sautéing
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
- 12 small corn tortillas
- Tofu taco meat
- 1 tablespoon olive oil
- 1 eggplant, chopped
- 1 orange or yellow bell pepper, chopped
- 1 can of refried beans
- Salsa
- Optional toppings: sharp cheddar cheese, avocados
Instructions
- Toast the corn tortillas. I do this on a griddle, but you can also do it in a skillet. To toast them in the skillet, crank the heat to high. Make sure the pan is really nice and hot before adding a tortilla. Cook for 1-2 minutes, flip and cook for another minute. Grilling the tortillas is also a great option!
- Make the tofu taco meat.
- Add the olive oil to a skillet and turn the heat to high. Once warm, add the chopped eggplant. Cook for about 3 minutes, stirring occasionally.
- Add the bell pepper to the pan with the eggplant. Cook for an additional 5 minutes, stirring occasionally to avoid burning. Turn off the heat and set aside.
- Assembly time! Grab a tortilla or two, smear it with refried beans, add some tofu taco meat, a scoop of eggplant and bell peppers, and top it off with some salsa. Yum!
Notes
Great as leftovers the next day!
Find it online: https://bowlofyum.com/2026/02/veggie-tofu-tacos/