Tofu Lentil Tacos at Erica Valentin blog

Tofu Lentil Tacos. Meatless monday and taco tuesday just got even better. Crispy baked vegan tacos served with a quick avocado crema. These scrambled, crumbled tofu tacos combine a spiced southwest tofu scramble with onion and garlic, wrapped in flour or corn tortillas, and topped off with your favorite toppings. We're using plain old brown lentils, which are the most common variety on supermarket shelves. Here, we cook green lentils with some sautéed onion, vegetable broth, and taco. The recipe calls for dried lentils, but feel free to substitute canned or precooked lentils to save time. This blend of smoky, spicy, and savory. This recipe is great for using up leftover lentils from dishes like my lentil bolognese or lentil meatballs.

Simple Lentil Taco Meat Nourished by Caroline
from www.nourishedbycaroline.ca

Crispy baked vegan tacos served with a quick avocado crema. Here, we cook green lentils with some sautéed onion, vegetable broth, and taco. We're using plain old brown lentils, which are the most common variety on supermarket shelves. Meatless monday and taco tuesday just got even better. These scrambled, crumbled tofu tacos combine a spiced southwest tofu scramble with onion and garlic, wrapped in flour or corn tortillas, and topped off with your favorite toppings. The recipe calls for dried lentils, but feel free to substitute canned or precooked lentils to save time. This blend of smoky, spicy, and savory. This recipe is great for using up leftover lentils from dishes like my lentil bolognese or lentil meatballs.

Simple Lentil Taco Meat Nourished by Caroline

Tofu Lentil Tacos Meatless monday and taco tuesday just got even better. Meatless monday and taco tuesday just got even better. Crispy baked vegan tacos served with a quick avocado crema. Here, we cook green lentils with some sautéed onion, vegetable broth, and taco. This recipe is great for using up leftover lentils from dishes like my lentil bolognese or lentil meatballs. These scrambled, crumbled tofu tacos combine a spiced southwest tofu scramble with onion and garlic, wrapped in flour or corn tortillas, and topped off with your favorite toppings. The recipe calls for dried lentils, but feel free to substitute canned or precooked lentils to save time. We're using plain old brown lentils, which are the most common variety on supermarket shelves. This blend of smoky, spicy, and savory.

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