Description
These Vegan Not Fried Not Chicken Tacos feature tender tofu ‘chicken’ layered into toasted corn tortillas with crisp veggies, creamy guacamole, and a drizzle of chipotle mayo for a bold, plant-based twist on classic tacos.
Ingredients
4 corn tortillas, lightly toasted
1 batch southern-style not fried boneless tofu
1/2 cup chopped tomatoes
1 cup chopped lettuce
1/3 cup chopped cilantro
1/4 cup diced onions
1/4 cup sliced black olives
1/4 cup salsa verde
1/2 cup guacamole
2 tbsp chipotle mayo (vegan)
Lime juice, optional
Instructions
- Heat a dry skillet over medium-high heat and toast corn tortillas for 20–30 seconds per side until warm and slightly charred.
- Slice the prepared southern-style not fried boneless tofu into strips.
- Layer tofu slices onto each tortilla.
- Top with chopped tomatoes, lettuce, cilantro, onions, and black olives.
- Spoon on salsa verde and guacamole.
- Drizzle with vegan chipotle mayo and finish with a squeeze of lime, if desired.
- Serve immediately while warm and enjoy.
Notes
Warm tortillas just before assembling to prevent cracking.
Swap lettuce for cabbage or add pickled jalapeños for extra crunch and heat.
Use flour tortillas if preferred; toast lightly before assembling.
Keep toppings bite-sized so every bite has balanced flavor.
For oil-free tacos, skip mayo and add extra salsa or lime.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop Assembly
- Cuisine: Fusion (Tex-Mex Vegan)
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 0 mg
