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Tofu & Chickpea Taco Bowls

Tacos are such a multi-dimensional food. We have traditional tacos, dessert tacos, and tons of variations of the normal tacos we see. So here is a GLUTEN, DAIRY, AND NUT FREE variation that is health friendly, packed with nutrients, and full of flavor!

Scroll down for full recipe!

Tofu & Chickpea Taco Bowls:

  • 1 block of tofu, pressed

  • 1 can of chickpeas, drained & cold rinsed

  • Taco seasoning (I used Siete Spicy for this recipe)

  • 1 red bell pepper, diced

  • 1/2 onion, diced

  • 2-3 green onions, sliced

  • 1/4-1/3 cup fresh cilantro

  • OPTIONAL: vegan sour cream

Start with pressed your tofu to get the extra moisture out. Extra firm doesn't require pressing, but firm would so depending on your tofu you may need to press it. (Here is a link to a video on how to press tofu: How to Press Tofu - YouTube)

Next, while the tofu is being pressed, dice up your onion and bell pepper. Put the onion in a skillet with avocado oil until it begins to get soft, then add bell pepper and the white portion of the green onions. Add taco seasoning to taste while the veggies cook. Once your veggies are cooked down, place them in a bowl to the side. Now, take the tofu and crumble it with your hands so it looks like ground meat. Spice the ground tofu with taco seasoning and don't be afraid to have it cook and crisp in the sides. Make sure to continue to turn the tofu like you would with normal ground meat. About halfway through cooking, add back the onion and pepper mixture, along with the drained and rinsed chick peas. Add a bit more spice and allow the flavors to all cook together. Finally, once everything tastes up to par, add the green portion of the green onions to the top. Add a dollop of vegan sour cream to the top for extra deliciousness! (I didn't do this for a picture because this was going into 3 separate meal prep containers that I later add sour cream to.)

ENJOY! If you create this dish, please tag @refinedfitlab so we can see!

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