Vegan

Easy Tofu Tacos (Tex-mex and Indian fusion)

These Smoky Tofu Tacos are a prime example of fusion food – bursting with Tex Mex and Indian flavors and packed with protein and fiber from tofu and black beans, and they are ready in less than 30 minutes! They are my quick go to weeknight meal.

overhead shot of three small tacos with tofu and bell pepper filling topped with fresh cilantro

These easy tofu Tacos are here to liven up your Taco Tuesday. This is one of the meals that I put together in a jiffy one night and it was hit! It stuck around for future quick meals.

For the tofu seasoning, I use a combination of Mexican and Indian spices and also add some fenugreek and black pepper which makes the tofu taste just amazing. You can use this tofu in many ways, add to wraps, burrito or as a side or make a naan pizza with it.

Along with a mix of classic fajitas veggies, I went with another Mexican addition: homemade quick refried black beans, which are not only delicious but also add additional protein and fiber. I change these up with different beans or lentils. As well as change up the flavor with Cajun spices or curry powder.

They are a quick grab whatever flavors you like and put them together tacos! Try them!

side view of a vegan tofu taco with sauteed bell pepper and chopped cilantro

These tofu tacos are lightly spicy, and packed with protein and fiber, and they are ready in less than 30 minutes. The tofu is pressed before we fry it and gets a wonderfully satisfying pleasing texture.

If you’re not huge on tacos, but like the sound of the filling, you can use the filling in all kinds of ways. Make a burrito or wrap, make tostadas, make a bowl with a side of cilantro lime rice or quinoa. Or make quesadillas!

vegan tex mex tofu tacos with bell peppers and fresh cilantro

More Vegan Taco Recipes

Tikka Masala Birria Tacos (vegan)

Blackened Tofu Tacos with Caramelized BBQ Onion

Cauliflower Bean Taco Meat Enchiladas with homemade Enchilada Sauce

Mushroom Carnitas

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Vegan

Indian-inspired Masala Vegetable Pot Pie

This deeply seasoned vegetable pot pie has this amazing creamy white masala sauce that is flavored with from garam masala and other Indian spices! Topped with crispy, puff pastry rounds, this is a total comfort food casserole. (soy-free with nut-free and gluten-free options) originally published May 23 2017

close-up of masala vegetable pot pie in the baking dish

This veggie pot pie has all things I love: creamy, spiced sauce; loads of veggies and greens; and it’s topped with crisp, flaky biscuity puff pastry.

It is so easy to put together. The sauce comes together really quickly in a blender. Then, chop your veggies or use frozen vegetables for an even easier pot pie. Top with your favorite made-ahead biscuit dough or puff pastry sheets cut into rounds.

The hardest part about making this veggie pot pie is waiting to devour it as it bakes. It makes the house smell so amazing!

The masala cream is a simple blender sauce with cashews, non dairy milk, and spices, and it’s super versatile. You can use it to make a white sauce curry, bring to a boil to thicken, and add roasted veggies, baked tofu, baked veggie balls, chickpeas, cooked soy curls, etc.

You can also make this casserole into individual portions in small ramekins with a biscuit on each. Just bake for less time.

No matter how you make this, it’s an easy, crowd pleasing, fun pot pie casserole.
Wishing you all an amazing holiday season! If you’re looking for gifts for family and friends, do consider getting one of cookbooks!(some deals right now on some retailers).