Vegan Avocado, Mushroom & Cress Tacos with Yogurt Sauce
Taco Tuesday or taco every day? This light, vegan and easy-to-make recipe will leave you satisfied knowing you’re getting a nutrient packed meal. Make some salsa and guacamole, invite your friends over and you have a fiesta!
Servings: 4 Prep time: 30 min Difficulty: easy
Cannot be frozen
INGREDIENTS:
For the yogurt sauce:
2/3 cup plain soy yogurt
3/4 tsp smoked paprika
1/2 small garlic clove, minced
kosher salt
freshly ground black pepper
For the wraps:
2 1/2 tbsp canola oil
2 1/2 cups firm tofu, cubed
2 cups button mushrooms, halved
4 flour tortillas, 8″
1 cup kale, chopped
1 large Hass avocado, halved, pitted, and cut into slices
2 cups salad cress.
DIRECTIONS:
For the yogurt sauce:
- Whisk together the soy yogurt, smoked paprika, garlic, and seasoning in a small bowl.
- Cover and chill.
For the wraps:
- Preheat the grill to hot.
- Toss together the oil, tofu, mushrooms and seasoning in a small bowl.
- Spread out on a grilling sheet and grill for six to seven minutes, turning occasionally, until golden.
- Warm the tortillas in a dry frying pan set over a moderate heat until hot. Remove from the pan and top with the grilled mushrooms and tofu.
- Top with kale and drizzle with the yogurt sauce.
- Finish with avocado slices and cress before serving.