This recipe is so packed full of flavours, you won’t even miss the meat. It is vegetarian friendly, gluten free friendly and taste bud friendly. There are two bonus recipes for you to enjoy as well. The homemade taco seasoning is just as good as store-bought, if not better. By making it yourself, you are omitting the crazy amount of salt that is in those little packets and all the other hidden ingredients that you can’t even pronounce. You are also saving money, because this batch makes lots of extra for you to enjoy later. The sauce for the topping is a little flavour bonus that adds a cool and refreshing touch to a spicy dish. All of this put together is like a flavour explosion in your mouth. And it’s healthy!
Swaps: If you want to add meat, just swap out the tofu for your favourite meat. Don’t want to wrap it in lettuce? No worries, swap it for corn tortillas. Recipes are just guidelines!
4 tablespoons chili powder
3 tablespoons garlic powder
2 tablespoons chili chipotle
3 tablespoons dried oregano
2 tablespoons ground cumin
1-2 tablespoons smoked paprika (or regular paprika if you don’t like it too spicy)
Sauce for Topping Ingredients
5 tablespoons plain Greek yogurt
Juice of 1 lime
Zest of 1 lime
3 tablespoons chopped fresh cilantro
1 teaspoon smoked paprika (leave out if you don’t like it spicy)
1 teaspoon ground cumin
1 block extra-firm tofu, chopped into small cubes (you can also use organic chicken)
2 cups, sliced mushrooms
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 purple onion, thinly sliced
1 large tomato, diced
1½ cups shredded purple cabbage
½ cup chopped green onions
4-6 large romaine lettuce leaves (these will replace the taco shells)
Extra-virgin olive oil for cooking
Start by making the Taco Seasoning Mix all ingredients together in a small bowl and set aside. You won’t be using all of it, as this makes a large batch for you to store for later use. Store extra in a Mason jar or container and it will keep for months.
Next, make the sauce for topping In a small mixing boil, combine all of the topping ingredients, stir well and set aside.
Now, make the taco filling. Mix tofu with 2 tablespoons of the taco seasoning and 1 tablespoon of extra-virgin olive oil. Blend well and set aside.
Pre-heat a large skillet over medium-high heat, with 1-2 tablespoons of olive oil. Add the mushrooms, bell peppers, and red onions to skillet. Cook for 2-3 minutes. Add 1 tablespoon of taco seasoning, and add the tofu. Stir well, reduce heat to low and cook until the vegetables are tender, stirring occasionally. Add more oil if you need it.
For assembly, arrange lettuce leaves on plate. Along the center of each leaf, add the cooked vegetable mixture. Top each with diced tomato, shredded cabbage, and green onions. Finish the tacos off with a couple spoonfuls of the sauce and enjoy.