I am all about easy healthy dinners these days. Call me lazy if you want, but having a toddler is exhausting… I couldn’t imagine if I had more than one kid right now. I’m thankful I just have one. For all you parents with 2 or more kids…. I have nothing but sympathy for ya’.
Anyways back to this easy gluten free vegan dinner. I wanted to share it with you because my husband loves beef, and although the filling isn’t ground beef… it almost tastes like it.
Almost.
And if it’s husband and kid approved… well, I had to share the recipe.
What You Need:
1- 14 oz. Pkg. Firm Tofu
1 Pkg. Ortega Taco Seasoning {website says Gluten Free Taco Seasoning}
1-2 Avocados
Bunch of Kale or Lettuce Shredded {I used Kale Salad Mix}
Chunky Salsa for Garnish
Corn Tortillas
4 T. Coconut Oil
Get Cookin’.
First you want to prepare the tofu. Take it out of the package and drain it. Wrap tofu in multiple paper towels, press between two plates. Take off the wet paper towels and repeat. When the moisture is out of tofu, crumble tofu into a bowl. Sprinkle the Ortega Taco Seasoning onto the tofu. Mix well.
In a large skillet heat 2 tablespoons of coconut oil until melted, add ground tofu. Saute for on medium for about15-20 minutes until crispy. If mixture gets too dry can add a splash of water. If you would rather bake the ground tofu, you can place on cookie sheet at 350 for 20 minutes instead of cooking it stove top. Just make sure and stir half way.
While tofu is cooking, in a separate skillet, fry the corn tortillas in 1 tablespoon of oil at a time. I usually do about ten tortillas total for this recipe. Flip when crispy.
When tofu and tortillas are done, assemble tacos. For this recipe I layered tortilla, tofu, kale mixture, salsa, then sliced avocado. Feel free to add your favorite toppings as well!
It was a hit with my family… hope you enjoy it as well!!
