Quinoa and Tofu Meat Tacos.
If you’re looking for a realistic crumbly beef alternative that’s still packed with protein, you NEED to try these quinoa and tofu based meat tacos. In addition to being vegan and gluten-free, these tacos are low FODMAP meaning if you suffer from a digestive issue like IBS or SIBO, these tacos won’t exacerbate any symptoms!
Quinoa and Tofu Meat
This quinoa and taco meat is SO GOOD and incredibly simple to prepare. The combo is a great source of both healthy carbs and sufficient plant-based protein. I specifically used high protein tofu which you can find at most major grocery stores. If you prefer to shop online, here are your best bets:
If you’re newly transitioning away from animals towards a plant-based diet, try mixing in vegan crumbled beef. This will help make the meat more authentic tasting. I don’t recommend vegan meats forever because they do contain lots of chemicals, but they’re great in easing that initial transition.
I used sprouted quinoa, but regular works just as well. Below are the exact ingredients I used – I’ve listed both low FODMAP and regular tomato sauces.
Cilantro Lime Rice
Chipotle inspired this cilantro lime rice, only difference is this version doesn’t include any oils. You’ll cook the rice, squeeze in fresh lime juice, then mix in fresh cilantro leaves – that’s it! It tastes just like Chipotle but lighter and fresher. Feel free to use any type of rice here.
Toppings
Feel free to get creative with the toppings! This recipe is low FODMAP which is why I chose the specific toppings I did. If you aren’t restricted, mix things up with zucchini, diced bell peppers, onions, and mushrooms. For these low FODMAP vegan tacos the toppings include:
- Panfried corn (buy regular corn, NOT sweet corn)
- Shredded romaine
- Purple cabbage
- Salsa – see my favorites below:
{Related Recipes: If you like this recipe you’ll love my CHEESY VEGAN JACKFRUIT TACOS and my TACO SALAD WITH TOFU CHORIZO.}
Quinoa & Tofu Meat Tacos
Ingredients
Quinoa & Tofu Meat
- 1 block super firm tofu
- 1/2 cup cooked quinoa
- 1 tsp paprika
- 1.5 tsp cumin
- 1/2 tsp sea salt
- 1/3 cup tomato sauce
- 1 tbsp avocado oil
Cilantro Lime Rice
- 1/2 cup cooked jasmine or brown rice
- 1 lime, juice from
- 1/4 cup fresh cilantro
Toppings
- 1 head romaine, shredded
- 1 cup shredded purple cabbage
- 1/2 cup corn
- salsa
- lime wedges
- 8 corn tortillas
Instructions
Quinoa & Tofu Meat
- Cook quinoa according to package instructions. While it’s cooking, wash your tofu and add to a mixing bowl. Use a fork to crumble and mix in the paprika, cumin, and sea salt.
- When the quinoa is done cooking, mix it with the tofu. Heat avocado oil on a large pan. Once hot, add the tofu and quinoa mixture. The heat should be medium-high.
- Stir frequently so the mixture doesn’t stick. Cook until crispy and slightly blackened.
- Mix in tomato sauce and cook for another 5-10 minutes. The “meat” will be ready when it’s crispy and chewy.
Cilantro Lime Rice
- Cook rice according to package. Once it’s done, add in the cilantro leaves and the juice of one lime. Quickly mix, then return the lid of your pan to avoid letting out too much steam.
Toppings
- Chop up your romaine and purple cabbage and combine. Set aside.
- Pan fry your corn in a small amount of avocado oil or even just water. Set aside.
- Wet a few paper towels and squeeze the water out. Wrap your tortillas with the paper towel and microwave for no more than a minute. Check them after 30 seconds, if they’re still tough add them in for another 30 seconds.
- Plate your tacos and serve with additional cilantro leaves, salsa, and a lime wedge.
