Veggie Tacos

Miss Munchie


I love to eat these - such fresh ingredients with just a slight kick. A nice change from the usual meaty tacos. :o)


★★★★★ 1 vote

4 - 6
10 Min
15 Min


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1 Tbsp
olive oil
1 pkg
extra firm tofu (about 14 oz), drained and patted dry, crumbled
3 tsp
chili powder
1 tsp
sea salt
1/2 tsp
black pepper
1/2 c
salted sunflower nuts
1 pkg
frozen corn (around 2 cups)
large bell pepper (red, orange, or yellow), diced
1 c
rice (optional)
tortillas, warmed
3 oz
crumbled feta or goat cheese
1 c
salsa (i use mild, but use what you like)
3 c
fresh baby spinach

How to Make Veggie Tacos


  • 1Heat olive oil in a large skillet, medium-high heat.
  • 2When oil is hot, add tofu, chili powder, half of the salt, and half of the pepper. Cook until nice and brown, about 6-7 minutes.
  • 3While the tofu is cooking, add sunflower nuts to the skillet.
  • 4Add corn to tofu mixture and cook until heated thoroughly, around 4 minutes. Add the bell pepper, rice (if you choose to include it), and remaining salt/pepper, cooking for another 5 minutes or so, until the peppers are slightly tender.
  • 5When everything in the skillet is cooked, heat the tortillas (either in a separate skillet or microwave). Drop a bit of salsa to an open tortilla, add some crumbled cheese, and a large spoonful of the veggie/tofu mixture. Top with fresh spinach. Fold and eat!
  • 6Do the same with the remaining tortillas for a simple and pretty darn healthy veggie dinner!
  • 7*** This recipe can be changed so many ways by adding in different veggies! All measurements are approximate, change them up as you like! ***

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In A Cookbook...

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