Tacos are one of the most versatile and fun meals you can make. The flour- or corn-based wraps can envelope any number of fillings. Some can be super traditional while others can get pretty creative.
If you want to make a real meal of a plate of tacos, make some that are stuffed with extra protein-rich goodies such as beans, tofu, tempeh, and nuts.
From cashew cheese and walnut meat to chickpea chorizo and tempeh gyro, these OGP taco recipes are brimming with flavor and fun and are packed with plant-based protein.
We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy!
1. Savory Breakfast Tacos
Source: Savory Breakfast Tacos
Tacos for breakfast? Yes, please. These Savory Breakfast Tacos by Robin Browne are packed full of protein, savory goodness, and spicy flavors. They are a delicious recipe to have for a weekend brunch or for when you are craving breakfast for dinner.
2. Chickpea Chorizo Tacos
Source: Chickpea Chorizo Tacos
This hot and spicy chickpea chorizo is like Soyrizo, minus the soy! The chickpeas get their meaty “chorizo” flavor by crumbling them in a food processor with savory sun-dried tomato and being cooked in a skillet with a hot and spicy sauce. Load up your Chickpea Chorizo Tacos by Stephanie McKinnie with plenty of crisp lettuce, vegan sour cream, vegan cheese, and some guac to balance the heat.
3. Black Bean Tacos with Avocado Dressing
Source: Black Bean Tacos with Avocado Dressing
This recipe for Black Bean Tacos with Avocado Dressing by Shanika Graham-White offers major flavor, spice, and color with beans, red cabbage, tomatoes, spinach, mango, and jalapeños. This is a healthy lunch or dinner packed with plant-based protein in minutes.
4. Black Bean and Tofu Tacos
Source: Black Bean and Tofu Tacos
These Black Bean and Tofu Tacos by Vicky Coates are perfect for your next Taco Tuesday. Crispy Taco Shells filled with a tasty tofu and black bean mixture is a combination you just can’t beat. This recipe is super quick and easy––you’ll be able to whip it up in less than 30 minutes! Plus, black beans are just such a great vegan staple. They are so versatile, not to mention packed with protein and fiber!
5. Taco Salad with Tofu Chorizo
Source: Taco Salad with Tofu Chorizo
This Taco Salad with Tofu Chorizo by Annie Kimmelman is hearty, delicious, and super easy to throw together. The highlights of this salad include vegan shredded cheese, a base of crispy romaine, and flavorful tofu chorizo. Perfect addition to your weekly meal prep!
6. Quick and Easy Refried Bean and Veggie Tacos
Source: Quick and Easy Refried Bean and Veggie Tacos
These Quick and Easy Refried Bean and Veggie Tacos by Maria Koutsogiannis are incredibly easy to make and require almost zero prep time. Just gently warm the taco shells in the oven while you heat your refried beans and your protein, then toss everything inside the warm taco shells and serve them with guacamole. These tacos are so effortless – every night can be taco night.
7. Marinated Tempeh Gyro Tacos With Cucumber Salsa
Source: Marinated Tempeh Gyro Tacos With Cucumber Salsa
Take a fresh new look at gyros with these Marinated Tempeh Gyro Tacos With Cucumber Salsa by Alison Edmund. Tempeh is marinated in a blend of Greek flavors, then paired with dairy-free tzatziki and topped with cucumber “salsa.” Full of flavor, and perfect for the next Taco Tuesday.
8. Soft Tacos With Walnut Meat
Source: Soft Tacos With Walnut Meat
These Soft Tacos With Walnut Meat by Sarah and Peter Hagstrom are an amazingly inventive way to get that meaty texture and flavor in your tacos as well as a protein punch. Just chopped walnuts marinated in soy and a bunch of spices make for the most incredible meat substitute.
9. Chickpea Tempeh Tacos With Cashew Crema
Source: Chickpea Tempeh Tacos With Cashew Crema
Taking less than an hour to make, these Chickpea Tempeh Tacos With Cashew Crema by Taavi Moore are packed with flavor. They’re savory, and zesty, with a hint of spice.
10. Crockpot Quinoa Lentil Tacos
Source: Crockpot Quinoa Lentil Tacos
It’s the season to break out the crock pot, especially for these Crockpot Quinoa Lentil Tacos by Crissy Cavanaugh.
11. Lentil Tacos
Source: Lentil Tacos
These Lentil Tacos by Lan Pham Wilson are so easy to make ahead of time that they are great for meal prep. Plus, because they are packed full of lentils, they are so filling and delicious!
12. Quinoa and Red Bean Tacos With Mango Salsa
Source: Quinoa and Red Bean Tacos With Mango Salsa
These Quinoa and Red Bean Tacos With Mango Salsa by Alenoosh Matakupan are the ultimate comfort food and such a delight. Plus, they’re not super difficult to make.
13. Tandoori Tofu Scramble Tacos
Source: Tandoori Tofu Scramble Tacos
Tired of basic brunch ideas? So are we which is why we are so excited about these Tandoori Tofu Scramble Tacos by Maya Sozer. The tandoori tofu scramble is packed with flavor and just the right amount of spice then placed on a corn tortilla with a bit of arugula, avocado, red cabbage, and red onions. These handheld delights are the perfect way to start your day.
14. Roasted Vegetable Tacos With Spicy Cashew Cheese
Source: Roasted Vegetable Tacos With Spicy Cashew Cheese
These Roasted Vegetable Tacos With Spicy Cashew Cheese by Julia Papanek are the perfect, hand-held bites to satisfy your taco cravings. The roasted vegetables are tossed in a savory blend of herbs and then topped with a fiery queso sauce and fresh basil. Taco night just got a whole lot more interesting.
15. Smoky Cashew Tacos With Cabbage and Avocado
Source: Smoky Cashew Tacos With Cabbage and Avocado
These Smoky Cashew Tacos With Cabbage and Avocado by Juli Novotny might look gourmet but don’t let looks fool you! These simple vegetable tacos were so easy to make, delicious, and healthy. There is no cooking involved except the toasting of the cashews which can be done in advance. The smoked paprika and coriander seeds add a massive flavor explosion.
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