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Vegan Taco Meal Prep Recipe

Vegan Taco Meal Prep Recipe
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★★★★★

5.1 from 30 reviews

This vibrant Vegan Taco Meal Prep recipe combines perfectly roasted seasoned potatoes, savory crumbled tofu with Mexican spices, and a fresh, zesty vegetable salad. Ideal for a healthy, flavorful lunch or dinner, this recipe offers a well-balanced, nutrient-rich vegan meal that’s easy to prepare and perfect for meal prepping.

Ingredients

Scale

Roasted Potatoes

  • 1.75 lbs (800g) Potatoes, cubed
  • 2 tsp Olive oil
  • Taco Seasoning Mix (1 tsp each: chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper – adjust to taste)

Crumbled Tofu

  • 1.75 lbs (800g) Firm tofu, crumbled
  • 2 tsp Olive oil
  • 0.7 oz (20g) Tomato paste
  • Soy sauce, to taste
  • Additional Taco Seasoning Mix (same as potatoes, to taste)

Fresh Salad

  • 1 large Red onion, finely chopped
  • 2 large Tomatoes, chopped
  • 1 Bell pepper, chopped
  • Juice of 1 whole lime
  • Salt and black pepper, to taste (added just before serving)

Sauce

  • Sriracha sauce mixed with vegan mayo (amount as desired for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
  2. Prepare Potatoes: In a large bowl, toss the cubed potatoes with 2 teaspoons of olive oil and taco seasoning until they are evenly coated with the spices and oil.
  3. Roast Potatoes: Spread the coated potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until they turn golden brown and crispy on the edges. Stir halfway through roasting for even cooking.
  4. Prepare Tofu: Drain excess water from the firm tofu and crumble it into small bite-sized pieces using your hands or a fork.
  5. Sauté Tofu: Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the crumbled tofu and cook, stirring occasionally, until it starts to brown and crisp slightly, about 5 minutes.
  6. Add Flavor to Tofu: Stir in the tomato paste and a splash of soy sauce. Season with additional taco seasoning to taste. Continue cooking for another 5-7 minutes while stirring frequently to combine flavors and heat through.
  7. Make Fresh Salad: In a bowl, combine the finely chopped red onion, tomatoes, and chopped bell pepper. Squeeze the juice of one lime on top and gently toss to combine.
  8. Store Salad Properly: Keep the salad refrigerated in a sealed container. Add salt, pepper, and any additional spices just before serving to prevent the vegetables from releasing too much liquid and becoming soggy.
  9. Prepare Sauce: Mix Sriracha sauce with vegan mayo in desired quantity to create a spicy, creamy sauce for serving with the tacos.
  10. Assemble and Serve: Combine roasted potatoes, seasoned tofu, and fresh salad in meal prep containers. Drizzle with sauce when ready to eat for a delicious, balanced vegan taco meal.

Notes

  • You can substitute potatoes with sweet potatoes for a sweeter flavor and extra nutrients.
  • Adjust the level of spice in the taco seasoning and Sriracha-mayo sauce according to your heat preference.
  • Firm tofu works best for this recipe because it holds shape and crisps well.
  • Store components separately to maintain freshness, especially the salad and sauce.
  • This recipe is great for meal prepping and stays fresh for up to 4 days refrigerated.

Nutrition

Keywords: vegan taco, meal prep, roasted potatoes, tofu taco, vegan Mexican recipe, healthy lunch, plant-based tacos

Find it online: https://kitchenbyrita.com/vegan-taco-meal-prep-recipe/