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)
  • 1
    large bell pepper (red, orange, or yellow), diced
  • 1 c
    rice (optional)
  • 8
    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


  1. Heat olive oil in a large skillet, medium-high heat.
  2. When 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.
  3. While the tofu is cooking, add sunflower nuts to the skillet.
  4. Add 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.
  5. When 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!
  6. Do 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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