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–+ servings
Spicy vegan tofu meat tacos topped with tomatoes avocado and tangy sauce.

Simply Delicious Vegan Tacos

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Tracy Halasz

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

CAULIFLOWER-WALNUT CRUMBLE: Don't over process the cauliflower and walnuts. Leave some texture. Pulse a few times to achieve a coarse grind.
Add any spice mixture you prefer. I make my own taco seasoning but you can easily swap for your favourite store-bought brand or any seasoning your family prefers.
TOFU CRUMBLE OPTION: The tofu option is a bit less fuss and an easy, delicious option. Everything cooks in one pan on the stove while you are chopping your taco toppings.
STORAGE: Both crumbles store well in the refrigerator for 3 or 4 days and are delicious warmed as leftovers. Try the crumbles in a baked potato bar, a buddha bowl or as a pizza topping.