Both adults and kids tend to enjoy tacos and there are so many different ways to make delicious vegan tacos. Vegetarian Journal Vegan Cooking Tips columnist Chef Nancy Berkoff says “Let the taco tasting begin! Whether traditional or 21st century, tacos can be made tasty and quickly! Be certain to match your filling to your taco. If you are using hard shells, you’ll want crunchier ingredients, such as fresh chopped veggies like bell peppers and onions, crumbled tempeh, fresh mushrooms, cut corn, whole beans (rather than mashed), shredded jack or cheddar vegan cheese, and shredded greens. If using a soft shell, such as a steamed corn or flour tortilla, you’ll want to consider softer ingredients, such as mashed black or pinto beans, white or red potatoes, chopped steamed veggies, alfalfa or clover sprouts, salsa, diced and grilled onions, cooked chili, canned tomatoes, diced silken tofu, or steamed grains such as rice or quinoa.”

Some suggestions Chef Berkoff offers are:

Scramble some extra tofu, flavored with soy sauce for dinner or breakfast. Add the scrambled tofu, hot or cold, to a taco shell with some mushrooms and veggies of choice and you have a fast taco. Do the same with leftover Chinese food for a fusion cuisine taco.

For a pizza taco, add a combination of chopped fresh or canned tomatoes, olives, peppers, onions, smoked tofu, and white beans or chopped extra-firm tofu to a taco shell, top with nutritional yeast or shredded vegan cheese, and heat in the oven or microwave until warm.

To find more taco ideas and to read her entire column, go to: https://www.vrg.org/journal/vj2016issue1/2016_issue1_cooking_tips.php

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