FOOD FRIDAYS: Vegan Fajita Ranch Tacos
Have dinner plans this Labour Day weekend and don’t know what to make? Try these Vegan Fajita Ranch Tacos! Fire up the grill one last time this summer and make this super simple recipe.
Tacos are such a crowd pleaser – serving them buffet style allows everyone to customize their toppings exactly to their liking! As a bonus, this recipe is vegan, gluten-free and dairy-free, so everyone can enjoy it, even those with dietary restrictions or preferences.
This is the perfect recipe for vegans AND non-vegans, oftentimes people shy away from tofu out of fear that it’ll be bland or mushy, however, this recipe is full of zesty, bold flavours from generous amounts of seasoning and the delicious Green Chile Vegan Ranch Sauce. Pressing the tofu prior to grilling ensures it doesn’t crumble or get soggy!
And – even though this meal is vegan, it is full of plant-based protein thanks to tofu, which has 10g of protein per half a cup serving!
Try this recipe out today!
2(14-ounce) packages of extra firm tofu
1(1-ounce) package of fajita seasoning mix
4bell peppers, stemmed, seeded, and sliced into strips
1small red onion, sliced into wedges
Extra-virgin olive oil spray, for the grill
Juice of 1 lime, plus wedges for serving
8 white corn tortillas,warmed
Fresh cilantro, for garnish
For the Green Chile Vegan Ranch Sauce:
1cup slivered almonds
½cupplus 2 tablespoons of water
1(4-ounce) can of green chiles
2tablespoonsfresh lime juice
½teaspoon dried dill
½teaspoon garlic powder
½teaspoon onion powder
Press the tofu. Wrap each block of tofu in a kitchen towel or paper towels. Place a heavy cast iron skillet on top and let it sit for 30 minutes. This helps squeeze excess water out of the tofu, which keeps it from sticking to the grill.
Make the sauce. Place the almonds, water, green chiles, lime juice, dried dill, garlic powder, onion powder, and salt in a high-speed blender and blend until creamy. Chill until ready to use.
Preheat a grill to medium-high heat.
Cut each tofu block into 4 slabs and place them on a tray or plate. Drizzle the tofu with half the avocado oil and sprinkle with half the fajita seasoning. Use your hands to coat both sides.
Place the peppers and onions in a large bowl and toss with the remaining avocado oil and fajita seasoning.
Spray the grill grates well. Grill the tofu for 2 to 3 minutes per side, or until char marks form. Remove from the grill and cut into strips.
Grill the peppers and onions for 7 to 10 minutes, tossing occasionally, or until tender and charred. Squeeze lime juice over the peppers and season to taste.
Assemble tacos in the tortillas with the tofu, peppers, onions, avocado slices, dollops of the sauce, jalapeños, and cilantro. Serve with lime wedges and the remaining sauce.