These Veggie Tacos are easy to make with crispy tofu, roasted cauliflower, bell peppers, shredded lettuce, avocado, tomatoes with a chipotle sauce. They’re gluten-free, vegan, grain-free, low carb and perfect for lunch or dinner! You can easily swap out the tofu and serve them in a bowl or over lettuce wraps to make them paleo or Whole30 compliant.
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Updated September 2021
Easy Veggie Taco Recipe
Looking for an easy plant-based dinner for your next taco night? My family is obsessed with anything Mexican inspired so I am always trying to switch things up.
These Veggie Tacos are not only great for taco night but they’re perfect for meatless Mondays too.They are loaded with crispy tofu, roasted cauliflower, bell peppers, tomatoes, lettuce and avocado. The zesty chipotle sauce comes together with just a few ingredients and will completely change the taco game! All you need is about 40 minutes for this low carb vegetarian taco recipe making it perfect for a busy weeknight or anytime you want healthy tacos.
My family loves having these vegetarian tacos on our regular menu. They’re perfect for spring, summer or anytime you’re craving something lighter and healthier!
Plus, they’re easy to customize with your favorite toppings and you can use your favorite low carb, keto, paleo or grain-free tortillas that you like or have on hand. If you’re paleo or Whole30, simply sub the tofu with mushrooms and serve the cauliflower taco filling in lettuce cups or a bowl.
Ingredients you need
For the vegetarian tacos
- Vegetables: red bell peppers, cauliflower and shredded lettuce
- Extra firm-tofu – you’ll need one 8-ounce block of tofu, drained and cut into thin strips. You can swap the tofu out for sliced portobello mushrooms or roasted sweet potatoes for paleo and Whole30
- Olive oil
- Taco seasoning: smoked paprika, ground cumin, salt and black pepper
- Tortillas – we use Siete Almond Flour toritllas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto or jicama wraps or coconut wraps to make these Whole30
For the Sauce:
- Vegan mayo or compliant may
- Chipotle peppers in a adobo sauce
- Lime juice
- Maple syrup or use your favorite liquid sweetener. Leave out if preferred.
- Salt and pepper,to taste
Toppings:
- Sliced avocado
- Shredded green cabbage and purple cabbage – can also use kale slaw
- Cherry tomatoes
- Sliced jalapeno, for garnish optional
How to make Veggie Tacos
- Cook the veggies: Preheat oven to 400F. Thinly slice the red peppers and cut cauliflower into bite sized florets. Place on a baking sheet with olive oil, smoked paprika, cumin, salt and pepper and toss well. Place in the oven for 25-30 minutes until soft and starting to crisp on the edges.
- Prepare the tofu: Cut tofu into thin strips and toss in arrowroot starch until well coated (the arrowroot starch is optional but will make for a crispier tofu). Heat a thin layer of oil in a frying pan on medium heat and fry the tofu on all sides until golden and crispy.
- Make the sauce: Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
- Char the tortillas: Heat tortillas up in a pan over medium high heat for 10-20 seconds or directly on a gas burner for 5 seconds on each side.
- Assemble the tacos: Add the tofu, red pepper and cauliflower. Top with some shredded lettuce, cherry tomatoes, avocado and a good drizzle of the chipotle mayo!
Topping and Vegetable Variations
Vegetarian tacos are so versatile and would and can be made with any veggies you’d like. Sweet potatoes and mushrooms would be delicious options here.
They would also go well with some mango salsa,pineapple Salsa, fresh tomato salsa, chopped red onions, guacamole – feel free to go crazy and get even more creative!
No matter what you decide to top these delicious tacos with, they would be amazing for lunch, dinner or as an appetizer for your next summer party.
How to Warm Tortillas
We like to use tongs to char our tortillas directly over a gas burner for 2-3 seconds, rotating. If you don’t have a gas burner, you can also on heat the tortillas up by frying on a frying pan for 10-20 seconds or in a broiler for 30 seconds, being careful to watch closely so they don’t burn.
Serving Suggestions
These vegetarian tacos would go so well so many sides. A few our favorites include:
More healthy vegan recipes for taco night:
These Veggie Tacos are easy to make with crispy tofu, roasted cauliflower, bell peppers, shredded lettuce, avocado, tomatoes with a chipotle sauce. They're gluten-free, grain-free, low carb and perfect for lunch or dinner! You can easily swap out the tofu and serve them in a bowl or over lettuce wraps to make them paleo or Whole30 compliant.
- 1 8-ounce block extra firm tofu , drained and cut into thin strips. Leave out and add sliced portobello mushrooms or roasted sweet potatoes for paleo and Whole30
- ⅓ cup arrowroot starch , the arrowroot starch is optional but will make for a crispier tofu
- 2 red bell peppers , cut into thin strips
- 1 medium cauliflower , cut into florets
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- Black pepper
- 2 cups shredded lettuce
- 8-10 grain-free tortillas , we use Siete Almond Flour toritllas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto or jicama wraps or coconut wraps to make these Whole30
- Sauce:
- ¾ cup compliant mayo or vegan mayo
- 1 chipotle peppers in a adobo sauce
- Juice of ½ lime
- 1 tsp pure maple syrup , sub with preferred liquid sweetener or leave out if preferred
- Salt and pepper to taste
- cherry or grape tomatoes , sliced
- 1 avocado , sliced
- 2 jalapeno slices
Preheat oven to 400F. Spread the bell peppers and cauliflower onto a baking sheet. Drizzle with olive oil, smoked paprika, cumin, salt and pepper and use tongs or clean hands to toss well to coat evenly. Bake for 25-30 minutes or until the veggies are soft and starting to crisp on the edges.
Meanwhile, toss the tofu strips in arrowroot starch until well coated. Heat a thin layer of oil in a frying pan on medium heat and fry the tofu, for 3-4 minutes on all sides or until golden and crispy.
Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
Heat tortillas up by frying on a frying pan for 10-20 seconds or use tongs to char directly over a gas burner for 2-3 seconds, rotating until desired level of doneness.
Assemble the tacos by adding the tofu, red pepper and cauliflower. Top with some shredded lettuce and more toppings of choice plus a good drizzle of the chipotle mayo!
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