Tofu tacos, vegan, gluten free, veggie forward

Our family go-to vegan taco filling, servings really depends on how full you like your tacos, this is a rough guess based on our usual usage.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1) decide on your veggies, peel as needed, and dice. You need about 3-5 cups of diced veggies for this, with wetter ones like zucchini or summer squash I recommend using more, denser ones like carrots I use less.

Step 2

2) heat a large frying pan with the oil, when it starts to shimmer add black pepper, and red pepper flakes if using, let cook for around 30 seconds then add in the wettest veggies first.

Step 3

3) as diced veggies release moisture and shrink, add the denser/dryer veggies, ending with anything you want to retain more structure/be less mushy

Step 4

4)While veggies are cooking, drain and dice or smoosh the tofu

Step 5

5) when veggies are getting partially caramelized and there's some fond on the pan, add in the tofu and stir it up well, then continue cooking to lightly brown the tofu and further caramelize the veggies

Step 6

6) if needed, add a little more oil, and add your desired spices, stirring it all up thoroughly.

Step 7

7)If there's still fond to the bottom of the pan, deglaze with a little soy sauce or water and stir it all in

Step 8

8)heat up soft or crunchy taco shells and enjoy! We eat this as is, or with cheese and fixings, or on rice