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Vegan Taco Meal Prep Recipe

Vegan Taco Meal Prep Recipe
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★★★★★

5.2 from 12 reviews

This Vegan Taco Meal Prep recipe is a flavorful, healthy, and satisfying plant-based dish featuring crispy roasted potatoes, seasoned crumbled tofu, and a fresh lime-infused salad. Perfect for meal prepping, it’s easy to assemble, packed with protein and vibrant textures, making it an ideal lunch or dinner option for those following a vegan lifestyle.

Ingredients

Scale

Roasted Potatoes

  • 1.75 lbs (800g) Potatoes, cubed
  • 2 tsp Olive oil
  • Taco Seasoning Mix (to taste)
  • Salt (to taste)
  • Black Pepper (to taste)
  • Garlic Powder (to taste)
  • Onion Powder (to taste)
  • Paprika (to taste)
  • Chili Powder (to taste)
  • Cumin (to taste)

Crumbled Tofu

  • 1.75 lbs (800g) Firm tofu
  • 2 tsp Olive oil
  • 0.7 oz (20g) Tomato paste
  • Soy sauce (to taste)
  • Additional Taco Seasoning Mix (to taste)

Fresh Salad

  • 1 large Red onion, finely chopped
  • 2 large Tomatoes, chopped
  • 1 Bell pepper, chopped
  • Juice of 1 Lime
  • Salt (to taste, added before serving)
  • Pepper (to taste, added before serving)
  • Additional spices (optional, to add before serving)

Sauce

  • Sri Racha sauce (to taste)
  • Vegan Mayo (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
  2. Toss Potatoes: In a large bowl, combine the cubed potatoes with olive oil and taco seasoning mix. Ensure they are evenly coated for best flavor.
  3. Roast Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until golden and crispy, tossing halfway through for even cooking.
  4. Prepare Tofu: Drain excess water from the firm tofu and crumble it into small pieces using your hands or a fork.
  5. Sauté Tofu: Heat olive oil in a skillet over medium heat. Add the crumbled tofu and sauté for several minutes until it begins to crisp up slightly.
  6. Season Tofu: Stir in tomato paste, a splash of soy sauce, and additional taco seasoning mix to taste. Continue cooking while stirring frequently for another 5-7 minutes, ensuring the flavors meld and tofu is heated through.
  7. Make Fresh Salad: In a separate bowl, combine the finely chopped red onion, chopped tomatoes, and chopped bell pepper.
  8. Add Lime Juice: Squeeze the juice of one lime over the salad ingredients and toss gently to mix well.
  9. Store Salad: Place the salad in a sealed container and refrigerate. Add salt, pepper, and any additional seasonings just before serving to prevent excess liquid from accumulating.
  10. Prepare Sauce: Mix Sri Racha sauce with vegan mayo to your preferred ratio and taste, creating a spicy and creamy accompaniment for the meal.

Notes

  • Use firm tofu for best texture and crumbling ability.
  • Adjust taco seasoning quantities according to your spice preference.
  • For gluten-free, ensure soy sauce used is gluten-free tamari or substitute with coconut aminos.
  • To keep the salad crisp, add salt and pepper right before serving.
  • Roasted potatoes can be reheated in an oven or air fryer to retain crispiness.
  • Meal prep tip: Store components separately and combine just before eating for best texture and flavor.
  • The Sri Racha mayo sauce can be made vegan by using vegan mayonnaise alternatives.

Nutrition

Keywords: vegan taco meal prep, roasted potatoes, crumbled tofu, vegan tacos, plant-based meal prep, healthy vegan recipe

Find it online: https://www.sanacooks.com/vegan-taco-meal-prep-recipe/