I. Love. Tacos. Carne Guisada was my jam. EXTRA cheese. Wrapped in foil so the cheese got extra melty. Obviously, that’s not a thing anymore. None of those things are things anymore. So here is my taco journey being vegan and mostly zero waste.
Tofu. I LOVE tofu. It’s versatile. It’s tasty. And my body HATES it. *rolls eyes*
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1 tsp paprika
- 2 tsp pepper
- 2 tsp salt
I like to saute whatever veggies I have on hand til they’re super soft (this is texture preference) with my taco seasoning and some homemade browning sauce. My favorites are garlic (duh), onion, bell pepper and ALL the mushrooms. Potatoes if it’s cold or I’m sad. I’ve used asparagus as well.
I like that I’ve never found a non-vegan tortilla. I still always check.
I bought Follow Your heart cheddar shreads before I found out how good homemade cheese is. So I’ll use it. But I’m SO excited for my future cheese journey.
Tofutti sour cream. Okay. It’s not zero waste. I know. But I reuse the containers. So that kinda counts, right? 😬
Avocado. Of course. Literally always. I will pay $1.50 for an avocado. I am that human.
Cilantro. I learned how to freeze it so I can buy an entire bundle without it getting slimy.
Mrs. Renfro’s. Salsa. Any of them. All of them. THEY ARE SO GOOD.
There you have it. Simple. Tasty. Healthy-ish. Tacos.