Vegan Taco Filling

I have to say I love Mexican food!!! Unfortunately, good Mexican food is hard to come by in Mississippi. I just have to be honest, y’all. Once a month, I try to get my taco fix at Food Truck Friday in Jackson, because those are the best tacos in the state in my opinion.

But I also cook plenty of dishes at home that are inspired by Mexican cuisine. I recently made this vegan taco filling. If you’re a true fan of Mexican food, you might be rolling your eyes right now, but I encourage you to give these a try. You won’t even know there is no meat in your taco.

Quinoa Tofu Taco Filling
4 servings - enough for lunch almost all week

Vegan Quinoa Tofu Taco Filling.png

1/4 cup Quinoa (uncooked)
5 ozs Tofu (extra firm, crumbled)
1 tbsp Extra Virgin Olive Oil
1 1/4 tsps Chili Powder
3/4 tsp Cumin
1/2 tsp Oregano
1/2 tsp Garlic Powder
1/4 tsp Sea Salt
1/4 cup Organic Salsa
1 1/2 tsps Lime Juice
1/2 tsp Nutritional Yeast (optional)

Cook the quinoa according to package directions.
Meanwhile, in a dry non-stick skillet over medium heat add the crumbled tofu. Cook, stirring often, until just golden brown, about 4 minutes. Remove from pan and set aside.
Add oil to the pan followed by the cooked quinoa, chili powder, cumin, oregano, garlic powder and salt. Stir to combine. Add the salsa, lime, nutritional yeast and browned tofu.
Spread the quinoa and tofu mixture into a flat even layer in the bottom of the pan and let it caramelize for 3 to 4 minutes before stirring and flattening again. Repeat until the quinoa is browned and slightly crispy.
Season with additional salt and lime if needed and enjoy!

Leftovers - Keep refrigerated in an airtight container for up to five days.
Serving Size - One serving is equal to approximately 1/2 cup of quinoa mixture.
More Flavor - Add some cayenne, red pepper flakes and/or fresh cilantro.
Make it a Meal - Use in tacos, burritos, quesadillas or on top of salads.

There you have it - super-easy and super-delicious!!!

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