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Overhead view of 2 Veggie Tacos on a plate

Veggie Tacos

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.

Course Main Course
Cuisine Mexican
Keyword cauliflower tacos, tofu tacos, vegetarian tacos, veggie tacos
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 tacos
Calories 225 kcal
Author Kelly


  • 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
  • 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

Optional toppings

  • cherry or grape tomatoes , sliced
  • 1 avocado , sliced
  • 2 jalapeno slices


  1. 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.

    Overhead view of roasted cauliflower and red bell pepper strips on a baking sheet
  2. 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.

    Tofu strips browning in a skillet
  3. 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.

    One tortilla shell over a gas burner
  4. 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!

    Several Veggie Tacos on soft shells on a platter
Nutrition Facts
Veggie Tacos
Amount Per Serving (1 taco)
Calories 225 Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 3g3%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.