Crunchy, warm, tangy, creamy, dripping down your arm juiciness, this vegan taco combination is super delicious. There's two incredible plant-based options for the filling - both are sensational.
Lots of fresh, juicy, crunchy toppings to choose from as well as several mouth-wateringly delicious sauces like sweet and spicy tahini, firecracker dilly drizzle or creamy cilantro jalapeno cashew sauce. I mean what's a taco without sauce?
In our family we've been serving tacos on Halloween night for three generations. This simply delicious vegan tacos recipe is my version of our family favourite. It's oil-free friendly, gluten free, nut free friendly, plant-based and super yummy!
Why You'll love these Vegan Tacos
- two choices for the filling: cauliflower-walnut which is 100% whole food plant based or the express tofu version which is nut-free. Both are yummy, gluten-free, and oil-free friendly.
- easy and fast to make
- very filling and satisfying: crunchy, creamy, warm, juicy, toothsome
- inexpensive
- healthy
- addictive drizzle
- yummy leftovers
- sauce!!! Check out my sauce page for more dairy-free, oil-free, gluten-free sauces!
What are Vegan Tacos Made of?
There are loads of ideas for vegan taco meat alternative. You can use tofu, mushrooms, lentils, jackfruit, TVP (textured vegetable protein), quinoa or a rice-bean combination.
Cauliflower-Walnut Crumbles
Our favourite is the easy and incredible cauliflower-walnut crumble combination in this recipe. It's super fast and healthy. This crumble resembles the texture, mouthfeel, and seasoning of a more traditional taco filling so it's super satisfying for all eaters. EVERYONE loves these tacos!
How to make Cauliflower-Walnut Filling for Vegan Tacos
- Place cauliflower, walnuts and spice in the bowl of a food processor.
- Pulse a few times until crumbly - not too much!
- Bake the crumble.
- Add taco sauce mix and bake again.
- Ready!
Express Tofu Taco Crumbles
When I'm in a real hurry or just for a change, I grab a block of extra firm tofu and crumble it into a hot skillet. Once the sauce and spices are mixed in, it only take a few minutes of frying over medium to high heat until it's ready.
- Cook crumbled tofu and spice in a hot frying pan.
- Add some broth to keep the sauce loose.
- Mix in all taco sauce ingredients and spices.
While the tofu crumbles are cooking, chop up the toppings and warm the taco shells. Voila - done in no time flat!
How to Make Healthy Vegan Tacos
Tacos are a wonderful meal to 'sneak' in some additional nutrients without changing the flavour or texture of the food. Plus making your own taco seasoning blend is easy and way better than store bought.
I add oregano (which is optional, but has incredible health benefits). It's easy to add fresh or dried turmeric, ground flaxseeds or other spices for more health benefits.
Additionally, you can choose any toppings your family enjoys, it's not necessary to stick to the traditional toppings.
Stir corn into the crumbles when you're warming it in the skillet, add onion slices or pickled onions, kimchi, beans, slaw, leafy greens or sprouts. Lately, we've been adding a sprinkle of cooked brown or red lentils which brings a wonderful texture and are very healthy.
I've seen some pretty creative concoctions at our family dinner table over the years!
More Vegan Taco Recipes
My family loves tacos, and I make them A LOT! Here are a few more taco recipes:
Sweet Summer Corn Tacos
Sloppy Slaw Tacos
Loaded Mushroom Tacos
Vegan Shawarma with Spicy Tahini Drizzle (favorite!!!)
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Simply Delicious Vegan Tacos
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INGREDIENTS
Cauliflower-Walnut Crumble Option
- 2 cups cauliflower, florets
- 1 ½ cups walnuts
- 2-3 tbsp taco seasoning (to taste)
- 1 clove garlic
Tofu Crumble Option
- 1 block tofu, extra firm (if making tofu option)
- 2-3 tbsp taco seasoning* (to taste)
- 1 tsp garlic powder
Taco Sauce
- 1 tbsp oregano, dry (optional)
- 1 cup salsa
- 2-4 tbsp tomato paste
- 1-2 tsp chipotle pepper sauce (I use Tabasco brand)
- ¼ + ¼ cup water (or veggie broth) - divided
Firecracker Dilly Drizzle
- 3 tbsp vegenaise
- 1-2 tbsp jalapeno juice (or vinegar)
- 3-4 pickled jalapenos, chopped
- 1 clove garlic, minced
- 1 tsp cracked black pepper (to taste)
- ½ tsp+ hot pepper flakes (optional)
- 1 ½ tbsp fresh dill, chopped
Toppings
- 1-2 cups lettuce, shredded
- 1 cup tomatoes, chopped
- 1 avocado, chopped
- pickled jalapenos or onions
- 4-6 taco shells, hard or soft (warmed)
INSTRUCTIONS
- Preheat oven to 375º F. Cover baking sheet with parchment paper.
Cauliflower-Walnut Crumble Option
- Break cauliflower into medium florets.
- Place cauliflower florets, walnuts, taco seasoning mix (homemade taco seasoning recipe) and garlic clove into the bowl of a food processor - pulse until coarsely ground - don't over process. I leave a few chunks in my crumble.
- Tip the crumble onto a prepared baking sheet and place in oven. Cook for 15 minutes stirring half way through.
- While the cauliflower crumble is baking, combine the taco sauce ingredients in a large bowl (oregano, salsa, tomato paste, chipotle sauce, ¼ cup water/broth).
- At the 15 minute mark, pour the sauce over the crumbles and stir to incorporate. Spread crumble evenly and put back in the oven for 8-10 minutes until a bit crispy. Remove from oven.
Tofu Crumble Option
- Heat 1 tbsp of oil over medium-high heat until shimmery. Crumble a block of extra firm tofu into the skillet.
- Add 2-3 tbsp taco seasoning, garlic powder, oregano, salsa, tomato paste, ¼ cup of water or broth then fry over medium to high heat for 5 - 8 minutes.
- Add up to ¼ a cup more water or broth (if needed) and the chipotle tabasco then simmer over medium-low until evaporated. Remove from heat.
Firecracker Dilly Drizzle
- In a small mixing bowl, whisk together the ingredients for the drizzle starting at vegenaise up to and including dill.
- Add more or less hot pepper flakes (or skip) depending on how HOT you want the drizzle.
Toppings
- Chop and prepare lettuce, tomatoes, and avocado.
Assembling the Tacos
- Warm hard taco shells.
- Fill with taco crumbles (cauliflower-walnut OR tofu), chopped tomatoes, avocado chunks, shredded lettuce, and jalapeño pepper rings.
- Drizzle with firecracker dilly drizzle.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Maddog
These tacos are amazing! Family favourite at our house!
simplyceecee
Yes! They are the BEST! We love them too.
katie
Made these tonight. Hit with whole family!
simplyceecee
Thank you, Katie. I'm so happy you enjoyed them!
katie meyer
This recipe was a hit with my family even my meat eaters. It is a quick and tasty recipe. My daughter used left over in breakfast wrap. It goes a long way and taste great leftover.
simplyceecee
That's wonderful, Katie! I'm so happy you enjoy this recipe!