These tacos are a healthy vegan version of the classic Mexican taco. Serve with avocado on the side, if you wish!
1 teaspoon coconut oil 2 teaspoons adobo seasoning
1 (10 ounce) package frozen bell peppers with onions 2 teaspoons chili powder
4 Roma tomatoes, diced 2 teaspoons ground turmeric
1 (12 ounce) package firm tofu – drained, pat dry, and diced 2 teaspoons paprika
1 (16 ounce) can low-sodium white beans, drained and rinsed 6 leaves Swiss chard
2 limes, juiced, divided 1 tablespoon nutritional yeast
- Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
- Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
- Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.