Happy Taco Thursday!
That has to be a thing. Right? I mean, in our house, it’s pretty much Taco Every Day.
A few weeks ago, we went to an event for my brother’s film. It was a bit late at night…okay I guess it was 7:30, but that’s rather late to be out for an introvert like me. Kidding. Sort of.
We were planning on getting dinner (aka. tacos) afterwards, so an hour in, I started to get reeeeal excited for tacos. Like, to the point where everyone started looking like a taco.
It’s possible I was a bit delirious.
But once I sat down and sank my teeth into my beloved taco, I was a very happy camper. We went to a newish restaurant called Bakersfield (they apparently have a handful of other locations in different states), and I’ve slowly become absolutely obsessed with it.
They have this mushroom taco that’s topped with THE most perfect kale slaw. I love it so much. So that’s what I decided to try to do here! I’m combining a few of my most recent recipe in this delightful taco recipe. It’s a…culmination of deliciousness, if you will.
So, remember those incredible homemade corn tortillas we talked about last week? And that tofu quinoa taco meat we chatted about on Monday? Yep, the gang’s all here.
PLUS! My new favorite kale slaw. It’s super simple, but the flavor is like woah. We’re taking some kale and shredded cabbage, and then dressing it in a creamy dreamy sauce.
This sauce. omg. I can’t get over it! It’s made from tahini, lemon juice, maple syrup, and garlic powder. And it’s AMAZING. It’s slightly tangy, slightly sweet.
I pretty much want to cover every food in this sauce from now into eternity.
Not even being dramatic.
Okay, maybe a little dramatic.
But still! I hope you love these tacos. We sure do! In fact, we had them again for dinner last night.
So much love. So much yum.
Vegan Tofu Quinoa Tacos with Tahini Kale Slaw
|Prep:||Cook:||Yield: serves 2-3 people||Total:|
A vegan and gluten free taco recipe that's full of protein, veggies, and flavor! An easy weeknight dinner.
- 2 cups kale, chopped somewhat small
- 1 handful shredded cabbage
- 1 Tbsp. Tahini
- 1 Tbsp. lemon juice
- 1/2 Tbsp. maple syrup
- 1/8 tsp. garlic powder
- salt + pepper
- 1 batch Homemade Corn Tortillas (or 10 store-bought)
- 1 batch Tofu Quinoa Taco Meat
- for topping: salsa, hot sauce, cilantro, green onion
- Add kale and cabbage into a medium bowl.
- In a smaller bowl, mix tahini, lemon juice, maple syrup, garlic powder, salt, and pepper. Drizzle over the kale and cabbage, and massage the mixture. Set aside.
- To assemble your tacos, take one corn tortilla, add Tofu Quinoa Taco Meat, top with kale slaw, salsa, hot sauce, cilantro, and green onion.
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I love everything about this! Those homemade corn tortillas look unbelievably fluffy ? Can’t wait to try it out!
Alexa [fooduzzi.com] says
Thanks so much, Karlie! Those corn tortillas are THE best. <3
These look fantastic! I love veggie tacos, but so often they’re sorely lacking in the protein department. Not these ones! Can’t wait to give them a try, thanks for the recipe!
Alexa [fooduzzi.com] says
I hope you have a chance to try them out, Katie!!
Stacy Davis says
The tacos are amazing! I had a small portion of a can of chipotle sauce so I stirred that into the quinoa mixture. Smoky and delicious. I LOVE the slaw. I had to stop myself from eating the whole bowl by myself. Great recipe. I needed a new taco inspiration…thank you!