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Tofu Mushroom Tacos – Sharon Palmer, The Plant Powered Dietitian

One in every of my favourite, simple plant-based meals is tacos. Simply create a flavorful vegan filling to fill your tortilla shell, then layer in quite a lot of different vibrant veggie fillings, similar to tomatoes, leafy greens, onions, and herbs. These plant-based, gluten-free Tofu Mushroom Tacos from my e book Plant-Powered for Life, are simply what that you must create savory, satisfying, wholesome meals for the entire household. Full of a spicy tofu mushroom filling, these tacos are layered with black beans, greens, avocados, tomatoes, plant-based cheese, and plant-based bitter cream. You possibly can construct them simply the best way you want them! Simply create the filling and collect collectively your toppings on a platter and get to constructing the perfect, freshest taco ever! These form of meals make it simple to maneuver away from the “meat on the heart of the plate” angle. You gained’t even miss the meat once you prepare dinner up this fast dish. Pair it with Tortilla Soup to stability out your meal. Better of all: save leftover taco filling and reheat for a speedy, simple lunch the subsequent day.

Simply make up your tofu mushroom taco filling (pictured under proper), then layer it in your taco shell with beans and your favourite veggie toppings.



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Tofu Mushroom Tacos

  • Creator:
    The Plant-Powered Dietitian

  • Prep Time:

  • Cook dinner Time:
    9 minutes

  • Complete Time:
    20 minutes

  • Yield:
    8 tacos 1x

  • Eating regimen:


Make these simple, scrumptious vegan, gluten-free tacos with a savory, spicy tofu mushroom filling and all of the toppings in simply 20 minutes!

Tofu Mushroom Taco Filling: 

  • 8 ounces extra firm tofu, drained and pressed for greatest outcomes
  • 1 teaspoon extra virgin olive oil
  • 1½ cups finely chopped mushrooms (e.g., white, child portobello)
  • 2 inexperienced onions, white and inexperienced elements, diced
  • 1 medium garlic clove, minced
  • 2 tablespoons ready salsa, plus 1/2 cup for serving
  • 1 teaspoon taco seasoning
  • 1 teaspoon decreased sodium, gluten-free soy sauce

Taco Fillings: 

  • 1 (15-ounce) can black beans, rinsed and drained (or 1¾ cups cooked)
  • 2 cups packed leafy greens
  • 2 medium tomatoes, diced (or 1 1/2 cups cherry tomatoes, halved)
  • 1 medium avocado, peeled, pitted, and sliced into 8 items
  • 8 (6-inch) corn tortillas
  • 1 cup shredded plant-based cheese, non-compulsory
  • 1/2 cup plant-based sour cream, non-compulsory


  1. Shred the tofu with a grater or in a food processor (with shredding attachment).
  2. Warmth the olive oil in a big skillet over medium warmth and add the shredded tofu, mushrooms, inexperienced onions, and garlic. Sauté for two minutes.
  3. Add the salsa, taco seasoning, and soy sauce. Sauté for an extra 5 to 7 minutes, till the mushrooms are tender.
  4. In the meantime, warmth the black beans within the microwave or on the stovetop over medium warmth till heat.
  5. Prepare the greens, tomatoes, and avocado on a platter.
  6. Heat the tortillas within the microwave or in a sizzling skillet for 30 seconds.
  7. To assemble the tacos: Fill every tortilla with about ¼ cup of the tofu-mushroom combination, ¼ cup of black beans, ¼ cup of greens, 3 tablespoons chopped tomato, 1 slice of avocado, 2 tablespoons of plant-based cheese, a dollop of plant-based bitter cream (if desired), and 1 tablespoon of salsa.


Retailer the leftover taco filling in an airtight container within the fridge for as much as 2 days. Reheat for a couple of minutes within the microwave or a small skillet and serve with the remaining elements, as instructed.

Recipe from Plant-Powered for Life by Sharon Palmer, MSFS, RDN

  • Class: Dinner
  • Delicacies: Mexican, American


  • Serving Dimension: Per taco, with plant-based bitter cream and cheese
  • Energy: 211
  • Sugar: 3 g
  • Sodium: 173 mg
  • Fats: 6 g
  • Saturated Fats: 2 g
  • Carbohydrates: 31 g
  • Fiber: 9 g
  • Protein: 11 g

Key phrases: mushrooms, vegan taco, tofu taco

For extra plant-powered taco recipes, take a look at a few of my favorites:

Spicy Hummus Veggie Tacos
Easy Vegan Tacos with Refried Beans and Corn Salsa
Spicy Lentil Tacos

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