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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


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.


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.