Ingredients
Dry
- 1 Tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Salt
Other
- 14 oz Extra firm tofu (Pressed and crumbled)
- 1.5 cup Cooked brown or green lentils (Canned or pre-cooked)
- 1 cup Cooked rice (Brown or white rice)
- 8 qty Corn tortillas
- 1 qty Avocado (Sliced)
- 0.5 cup Red onion (Finely diced)
- 0.25 cup Fresh cilantro (Chopped)
Wet
- 1 Tbsp Olive oil
- 2 Tbsp Soy sauce or tamari
- 2 Tbsp Tomato paste
- 0.25 cup Vegetable broth
- 1 Tbsp Lime juice (Freshly squeezed)
Method
- 1. Press the tofu to remove excess moisture, then crumble it into small pieces using your hands or a fork to resemble ground meat.
- 2. Heat the olive oil in a large skillet over medium heat. Add the crumbled tofu and cook for 5-7 minutes until lightly browned and slightly crispy.
- 3. Stir in the chili powder, ground cumin, smoked paprika, garlic powder, and salt. Cook for 1 minute until the spices are fragrant.
- 4. Add the tomato paste, soy sauce, vegetable broth, cooked lentils, and cooked rice to the skillet. Stir well to combine all the ingredients evenly.
- 5. Simmer the mixture for 5-7 minutes, allowing the flavors to meld and the liquid to absorb. Remove from heat and stir in the fresh lime juice.
- 6. Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
- 7. Assemble the tacos by spooning the lentil, tofu, and rice filling into the warm tortillas. Top with sliced avocado, diced red onion, and fresh cilantro.
Chef's notes
For extra heat, add a pinch of cayenne pepper to the spice blend, or serve the tacos with your favorite vegan hot sauce or salsa. You can use pre-cooked packaged lentils and leftover rice to make this a quick 15-minute weeknight meal.