Quinoa & Tofu Meat Tacos
These quinoa and tofu based meat tacos are gluten-free, vegan, and low FODMAP!
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
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.
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.