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


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


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! ***