Quinoa & Tofu Meat Tacos
These quinoa and tofu based meat tacos are gluten-free, vegan, and low FODMAP!
Ingredients
Quinoa & Tofu Meat
- 1 block super firm tofu
- ½ cup cooked quinoa
- 1 tsp paprika
- 1.5 tsp cumin
- ½ tsp sea salt
- ⅓ cup tomato sauce
- 1 tbsp avocado oil
Cilantro Lime Rice
- ½ cup cooked jasmine or brown rice
- 1 lime, juice from
- ¼ cup fresh cilantro
Toppings
- 1 head romaine, shredded
- 1 cup shredded purple cabbage
- ½ 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.