Vegetarian Gastronomy

Painting With A Green Palate...100% Vegan & 80% Gluten-Free Cooking

Painting With A Green Palate...100% Vegan, & Gluten-Free Cooking

Loaded Black Bean Tofu Tacos with “Meatless” Walnut Crumble

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These vegan Loaded Black Bean Tofu Tacos with “Meatless” Walnut Crumble are protein-packed, made with whole ingredients, flavorful, and perfect for dinner parties, potlucks, or a weeknight meal!  

A 45 degree photograph of three loaded black bean tofu tacos stacked side-by-side on a white square plate.

When it comes to tacos, it’s all about the filling. Which is why I’ve created these delicious crowd-pleasing loaded vegan tacos!

This recipe is made up of veggies, black beans, crumbled tofu, my favorite Savory Sun-Dried Tomato Walnut Crumble, lettuce, avocado, tomatoes, and vegan sour cream. Saute and combine them all together to make the perfect savory, protein-packed, flavorful, healthy taco filling. It’s made with whole ingredients has great texture.

Stuff the filling into your favorite crunchy taco shell and load it up with chopped lettuce, fresh cool tomatoes, mashed avocado, and my quick vegan sour cream recipe for one amazing feast!

Why We All Love Tacos!

While writing this post, it had me thinking about the general concept of tacos.  Why does everyone love tacos so much? What is it about them that has everyone so EXCITED?

Well the answer is quite simple and here are a few reasons my family loves tacos:

  • Quick and easy
  • Endless filling and flavor combinations
  • Provides all the nutrition you need in one meal
  • Crunchy or soft
  • Easy to go
  • No utensils needed

And of course, last but not least, they’re DELICIOUS! So what’s not to love?! I mean…look at this picture below. Doesn’t it make you want to just DIG in??

A side close-up photograph of two vegan black bean tofu tacos garnished with cilantro.

Black Bean Tofu Tacos In Just 5 Easy Steps:

  1. Make the “meatless” sun-dried tomato walnut crumble
  2. Saute the veggies, tofu, and black beans
  3. Mix the filling together
  4. Stuff the taco shell with filling
  5. Add all the toppings

…and that’s it!

For those of you already obsessed with my Savory Sun-Dried Tomato Walnut Crumble recipe (I’ve loved seeing all your re-makes on Instagram!), these vegan tofu tacos will be an automatic win in your house.

And if you haven’t tried my amazing “meatless” walnut crumble yet, do it today by making these tofu tacos! I’ve had people (vegans and non-vegans alike) tell me that it’s the best “ground round” they’ve ever had. It’s packed with whole foods and good-for-you nutritious ingredients (none of that fake unhealthy store-bought stuff).

This is the real deal. It’s versatile, you can throw it into anything, and tastes amazing.

"Meatless" sun-dried walnut vegan crumble in a glass bowl with loaded tofu tacos assembled in the background.

These loaded vegan tacos can easily be prepped ahead of time, making them perfect for an easy quick weeknight meal (which I know we all need), a picnic or potluck, a taco bar, or a dinner party!

Now that I’ve convinced you to make tacos this week, try this recipe and let me know what you think! Leave a comment below and use the rating field. You can also tag me on Instagram with any re-makes, @vegetariangastronomy so I don’t miss it, as I love sharing them on Re-Make Fridays! Or you can help me spread the word about my recipes on Pinterest and Facebook!

A side close-up photograph of a person holding a vegan tofu taco.

A photograph of two loaded vegan black bean tofu tacos laying on the side and sitting on a white plate.

Looking for more Vegan Taco Recipes?

Looking for more Vegan Tofu Recipes?

5 from 1 vote
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Loaded Black Bean Tofu Tacos with "Meatless" Walnut Crumble
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

These flavorful tacos are loaded with black beans, tofu, vegan walnut "meatless" crumble, veggies, lettuce, avocado, tomatoes, and vegan sour cream! They're protein-packed, made with whole ingredients and crowd-pleasing! 

Course: Main Dish, Tacos
Cuisine: Gluten-Free, Mexican, Vegan
Keyword: vegan taco recipe, vegan tacos, vegan tofu recipe
Servings: 10 tacos
Calories: 210 kcal
Author: Anjali Lalani
Ingredients
For the Filling:
For the Vegan Sour Cream:
  • 1 cup raw cashews , soaked for 2 hours (if not using powerful blender)
  • 2 teasp apple cider vinegar
  • 3 teasp fresh lemon juice
  • 1/4 teasp salt
  • 7-8 tbsp water
For the Tacos:
  • 10 hard taco shells
  • lettuce , chopped
  • tomatoes , finely diced
  • avocado , mashed and seasoned with salt
  • fresh cilantro or chives , chopped (optional)
  • hot sauce or salsa , optional
Instructions
To Prepare the Filling:
  1. Remove as much water as you can from the firm tofu using paper towels to firmly press and soak up the water.
  2. Heat cooking oil in a non-stick pan on medium heat. 

  3. Using your hands, crumble the tofu into the heated pan. Saute on medium-high heat, mixing frequently, until all of the water from the tofu is released and burned off, and the tofu just starts to turn golden in color. Meanwhile, prepare the Vegan Sour Cream below to save time.

  4. Turn the heat down to medium. Add in the diced red and green bell peppers and cook along with the tofu until the bell pepper is tender.

  5. Add in the black beans and prepared Savory Sun-Dried Tomato Walnut Crumble. Mix well, season with salt to taste, and cook for an additional 1-2 minutes. Set aside.

To Prepare the Vegan Sour Cream:
  1. Add all the ingredients listed under Vegan Sour Cream above into a blender (I used a powerful blender such as a Vitamix).

  2. Blend on high until the contents are completely creamy and no chunks remain. Feel free to adjust the flavor if necessary with salt and/or lemon juice.

  3. Pour the prepared Vegan Sour Cream into a bowl and place in the fridge to cool until ready to use.
To Prepare the Tacos:

  1. Bake or Microwave the hard taco shells for a short time to slightly heat and cook them (~30-60 sec in the microwave).

  2. For each taco shell, place a layer of the filling at the bottom, top with some chopped lettuce, followed by a layer of mashed avocado, and diced tomatoes. Drizzle on some of the cooled prepared Vegan Sour Cream. Top with your favorite salsa or hot sauce!

Recipe Notes

Tips to Prep Ahead - Make the Savory Walnut Sun-Dried Tomato Crumble and Vegan Sour Cream ahead of time and store in the fridge. You can also take it one step further and prepare the entire filling ahead of time as well.

 

Kid-Friendly - If your kids can't handle any spice, simply omit the Savory Sun-Dried Tomato Walnut Crumble in the filling (it's honestly not that spicy to begin with, but if your kids are like my son and can't handle even black pepper, then consider leaving it out). You can easily do this by setting aside some of the filling for your kids prior to adding in the crumble.

Nutrition Facts
Loaded Black Bean Tofu Tacos with "Meatless" Walnut Crumble
Amount Per Serving
Calories 210 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 156mg7%
Potassium 229mg7%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 415IU8%
Vitamin C 25.9mg31%
Calcium 56mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

    • anjali says

      September 23, 2016 at 11:21 AM

      I know...I'm always so shocked to hear how tex mex is not popular in other parts of the world...it's so GOOD!! Haha...it's one food i could have daily =) You'll have to give these tacos a shot, you'll love them!
      Reply

  4. Rashmi says

    September 23, 2016 at 12:48 AM

    Oh Damn Anjali...this is the perfect week night dinner. Looks and sounds absolutely delicious. Your photos are just so gorgeous too.
    Reply

    • anjali says

      September 23, 2016 at 11:20 AM

      Thanks Rashmi!! Tacos for days right?! Especially with these!! I've been messing around a lot with photography...you'll have to let me know what you think about the pictures on the next post coming up compared to how I've been taking them!
      Reply

    • anjali says

      September 29, 2016 at 5:12 PM

      I PROMISE you will not miss the meat =) I've had many non-veg people tell me that my sun-dried tomato walnut crumbe is the "best ground round" they've had! I'd love to see what you think! Let me know if you try it out sometime!
      Reply

  7. Natalie | Feasting on Fruit says

    September 23, 2016 at 9:34 AM

    Tacos are pretty much a perfect food now that you point it out. And when they look like this they are definitely a perfect food! I especially love the no utensils part :) That crumble recipe of yours is so versatile, I have a feeling these wold be vegan and non-vegan approved. A taco night is long overdue around here :)
    Reply

    • anjali says

      September 29, 2016 at 5:11 PM

      Yes...I've had so many non vegans tell me that walnut crumble is to-die-for! These tacos are so easy and very filling! I bet you could come up with an awesome sweet dessert taco recipe =)
      Reply

  8. Reshana says

    September 24, 2016 at 2:24 AM

    I love tacos but yours are a total winner and you got me craving them! I gotta agree with my sis, your pics are ON POINT!!! As always xxx
    Reply

    • anjali says

      September 24, 2016 at 1:27 PM

      My job is done then! You guys need to try my crumble! Thank you! I'm trying out different style of lighting for photographs for the next one so you'll have to tell me what you guys think!
      Reply

    • anjali says

      September 29, 2016 at 5:09 PM

      Oh yes...last time i was there i scouted out a few popular vegan taco places but didn't get a chance to go, so had to come up with my own haha! What part of texas?
      Reply

    • anjali says

      September 29, 2016 at 5:03 PM

      Thank you Nicole! I actually haven't tried subbing entirely sun-flower seeds in this recipe, but i imagine it would be fine! I add some sunflower seeds, so may just need to adjust a few other ingredients since walnuts are a little more on the sweeter side. But I still think it'd taste great. Let me know if you try it out! If not, the tacos without the walnut crumble still taste great since that's what I made for the kids!
      Reply

    • anjali says

      September 29, 2016 at 5:01 PM

      Oh yeah...definitely need to change that =) I love tacos and could eat them every week haha! These are perfect because they're quick and easy and family friendly!
      Reply

  23. The Vegan 8 says

    September 29, 2016 at 8:37 AM

    I love tacos and could live off of them! I love to put potatoes in mine, super filling. These look so good with all the fixins on top! I have a recipe for walnut taco meat as well but unfortunately my hubby was not a fan of the walnuts. So I no longer make it. This looks so good!
    Reply

    • anjali says

      September 29, 2016 at 4:59 PM

      Me too Brandi!!! There are so many variations i could eat them for days! Potatoes in tacos are delicious!! We love this sun-dried tomato version of walnut meat...it's great to add-on to everything! Thanks Brandi!
      Reply

    • anjali says

      October 15, 2016 at 1:51 PM

      That's awesome arjun Thanks!! Did you like the walnut crumble? It's my fav...if u have left over make the taco salad! Thanks for letting me know...glad you liked them! Try the Tikka Masala Tacos I just posted...I think you'd love them and they're super easy! Sad we missed you last time we were up there!
      Reply

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