Vegan Taco Salad

Flavorful in taste and easy to make, this Vegan Taco Salad is easy to prepare and hearty, loaded with seasoned tofu grounds, black beans, salsa, lettuce, red onions, avocado, vegan sour cream, and vegan shredded cheese, served in a homemade edible taco bowl shell.

5 from 2 votes

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Course: Lunch, Main Course, Salad

Cuisine: Mexican

Keyword: vegan taco salad

Prep Time: 10

Cook Time: 25

Servings: servings

Calories: 363kcal

Equipment

1 Food processor
1 Baking Sheet

Ingredients

For The Tofu Crumbles

1 pound extra-firm tofu drained and crumbled
2 tablespoons Bragg's liquid aminos
2 tablespoons nutritional yeast flakes
1/2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon Cayenne pepper
2 tablespoons olive oil

For The Tacos

1 Romaine hearts lettuce shredded
1 batch of black beans optional
1 medium avocado cubed
1/4 cup red onion chopped
1/4 cup salsa
1/4 cup Vegan sour cream
1 cup Vegan cheddar cheese
1/4 cup chopped cilantro leaves
Lime wedges

Instructions

To Prepare The Taco Shells

Preheat the oven to 400℉. Using 4 medium-sized mixing bowls, place the tortillas in the bowls, and press along the sides and bottom. You can also lightly brush the tortillas with oil to make them crispier.
Roll some parchment paper into a ball and place in the center of each tortilla to help them keep their shape. Bake for 14 minutes, until they are golden brown and crispy. Remove the shells from oven, and allow to cool completely.

To Make The Tofu Crumbles

Prepare tofu by draining excess liquid and placing tofu in a large bowl. Using a potato masher, fork, or hands, crumble the tofu into small pieces until it looks scrambled. Add Bragg's liquid aminos, nutritional yeast flakes, smoked paprika, cumin, onion powder, garlic powder, and cayenne pepper, and toss to coat.
Heat the oil in a large skillet on medium-high heat. Add the crumbled tofu, and cook, stirring occasionally, until crispy and brown.

To Assemble Tacos

To assemble the taco salad, fill tacos with seasoned tofu crumbles, black beans, salsa, lettuce, red onions, avocado, vegan sour cream, and vegan cheese. Garnish with chopped cilantro leaves.

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