In case you didn’t know, we love Mexican food and tacos are my weakness, that’s why I’ve been wanting to try a vegan and gluten-free version for a long time, that was simple but just as tasty as the traditional version. Once again, the vegan cuisine has not disappointed us and I have to tell you that it is one of the best tacos I have ever eaten, seriously, they are to repeat, tripitir or to eat those who put us ahead.

We have also prepared sour cream in a vegan version, with easy-to-find, cheap ingredients and it is ready in 1 or 2 minutes (as long as it takes you to put them in the blender jar and beat them). It is a very light and dairy-free sauce.



  • 1 cucharada de aceite de oliva virgen extra
  • 1 guindilla cayena o una pizca de cayena en polvo
  • 1 paquete de tofu firme (275 gramos/10 onzas escurrido o 400 gramos/14 onzas sin escurrir)
  • 140 gramos de maíz (3/4 de taza)
  • 240 gramos de alubias cocidas (1 taza)
  • 60 gramos de tamari o salsa de soja(1/4 de taza)
  • 1 cucharadita de vinagre de Módena o balsámico
  • 2 tomate pera
  • 1 aguacate
  • Hojas de lechuga


  1. In a pan, pour the oil and when is hot add the chopped chilli (or cayenne powder) and the chopped tofu. With the help of a wooden spoon or spatula, we chop it until it has a consistency similar to minced meat. Leave the tofu over medium-high heat for a few minutes until it browns.
  2. Add the corn (previously boiled in water), the cooked beans, the tamari and the vinegar. We remove so that all the ingredients are integrated. Leave at least 5 minutes for the tofu to take on flavor.
  3. Take two leaves of lettuce, put one on top of the other, add the filling, a few pieces of tomato and avocado chopped, we add a tablespoon of salsa (see the recipe below) and we can enjoy our vegan tacos with lettuce and homemade sour cream.


Recipe adapted from The Pioneer Woman .

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