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The Good Veggie

Vegan Tacos Recipe

These tacos would be a food is colorful, abundant, and healthy, for two people and could be easily multiplied for a crowd. The seasonings are kept for days in the fridge, so you can prepare them ahead of time and eat them throughout the week in various ways.

taco vegan



  • 220 g de tofu 
  • 185 g de black beans (or green) cooked 
  • 1/4 onion medium (cut into cubes)
  • 30 fresh cilantro (chopped)
  • 1 avocado mature (in slices, or sub guacamole)
  • 120 g de sauce (to serve, hot sauce also optional)
  • 45 g de arilos of pomegranate (seed)
  • 1 lima medium (sliced, for serving)
  • 6 corn tortillas whole (2 per person)


  • 3/4 teaspoon of garlic powder
  • 1/2 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1/8 teaspoon of sea salt
  • 3 teaspoons sauce (for serving, hot sauce also optional)
  • 3 teaspoons water



  1. Wrap tofu in a clean towel and absorbent and place a heavy object, such as a skillet over while you prepare the ingredients.
  2. In a small saucepan, cook the black beans over medium heat until they begin to boil. Then, reduce the heat and reserve. If you don't have salt or spice, add a pinch of salt, cumin, chili powder and garlic powder.
  3. In a small bowl, combine the dry spices and pasta, tofu and add enough water to make a sauce spreadable. Leave it to one side.
  4. Heat a large skillet over medium heat and then remove the tofu. Stir with a fork.
  5. Once the pan is hot, add 1 or 2 tablespoons of the oil of your choice, and tofu. Fry for 4-5 minutes to brown. Then, add the spices and stir well. Continue to cook until golden brown and fragrant, about 5-10 minutes, stirring often. Leave it to one side.
  6. To serve, reheat the tortillas wrapped in a wet paper towel in the microwave or in the oven to 120 °C (optional). Cover the tortillas with tofu, black beans, onion, avocado, cilantro, salsa, lime juice and fresh stems of pomegranate (or other ingredients to taste).

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