These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner.
To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole.
For vegetarians, add crumbled queso fresco.
Add tofu and toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
Add onion; cook, stirring, until starting to soften, about 3 minutes.
Add garlic; cook, stirring, for 1 minute.
Add beans; cook, stirring, until heated through, 2 to 3 minutes.
Remove from heat; stir in vinegar and cilantro.
To serve, fill each tortilla with about 1/3 cup tofu filling.
Top with cabbage, pico de gallo and/or guacamole, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
