These tacos were amazing! You use crumbled tofu that’s seasoned in taco spices and bake it until it’s brown and crispy then use it as taco filling, yum! I also used leftover brown rice and made Mexican rice and then topped with our favorite toppings. I always put the corn tortillas in my toaster oven before I use them to give them some texture and to warm them up. Josh finally liked tofu in this recipe which is a big deal! I got the recipe from a blogger, It Doesn’t Taste like Chicken so I’ll attach it below. I didn’t use the oil and it still turned out great.

To make the Mexican rice, I used leftover brown rice, chili powder, garlic powder, paprika, a dash of cayenne pepper, salsa, and a 1/2 tsp veggie Bouillon. I heated it all in a skillet until it was warmed through and crispy.

I topped the corn tortillas with the taco filling, Mexican rice, lettuce, cucumber, tomato, avocado, and salsa.

Recipe for crumbles- https://itdoesnttastelikechicken.com/vegan-tofu-taco-crumbles/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=351215728_10886262_397182