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Vegan Tofu Quinoa Tacos with Tahini Kale Slaw

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A vegan and gluten free taco recipe that’s full of protein, veggies, and flavor! An easy weeknight dinner.

Ingredients

  • 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

Instructions

  1. Add kale and cabbage into a medium bowl.
  2. 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.
  3. 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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