Posted in Grains, International vegan cuisine, Mexican Dishes, Pasta, Sauces & Creams, Vegan

Spicy Buffalo Vegan Tacos w/Corn & Tomato Salsa

In our house, any night is taco night. Whether is taco bowls or taco nachos or even something as simple as a taco salad, we LOVE tacos.

My personal favorite is hard shell tacos but for some reason they have been pretty difficult to come by recently so I had to settle for my second favorite, corn tortilla taco shells. Poor me, right?

Anyway the Hubs requested buffalo soya tacos and that was my starting point for what I called our taco bonanza!

There are three major components to this vegan taco recipe, but this is an easy vegan meal that anyone can whip up in 30 or 40 minutes.

For the buffalo tofu: If you use TVP, make sure you rehydrate it first so you can give it time to sit in your favorite spicy buffalo seasoning mixture. For spices, I used garlic, smoked paprika, cayenne pepper, cumin, turmeric, oregano (just a pinch), Sriracha, mustard and a small dollop of Crazy Bastard Sauce, Carolina Reaper & Blueberry. It is crazy delicious but also crazy f*cking hot, so just a dollop will do ya.

Combine the herbs, spices and sauces into a bowl and stir until well blended. Toss in the TVP and mix until every single piece is coated. Set aside if you plan to air fry or deep fry it. Preheat the oven if you want to bake it on a high heat.

For the cabbage slaw: Grab some green and red cabbage, carrot and scallions, thinly slice or shred and place in a bowl.

For the cabbage slaw sauce: I took a super simple route with this, using powdered ginger, sweet paprika, cider vinegar and mustard. Whisk it together and toss with cabbage mixture. Set aside until you’re ready to plate.

Now, on to the tomato and corn salsa!

For the salsa: Grab a bowl because this is a chopped vegan salsa rather than one made in a food processor or blender. You’ll need fresh tomatoes, corn (I just chopped it off the cob because I think it’s sweeter and more delicious), scallions, veggiegurt and lime juice.

Let it sit so the flavors can all blend, adding whatever herbs & spices you desire. If you pre-season the vegetables, they will release some of their water and you’ll end up with a juicy salsa, as you can see below.

Preheat the oven and warm the tortilla shells for 2 to 3 minutes.

Cook the TVP for 10 to 15 minutes on 200C in the air fryer.

And now…assembly time!

How I like to do it: slaw, buffalo soya, salsa and jalapenos.

And there you have it, another vegan taco night has come and gone, leaving me longing for more tacos.

What’s your favorite vegan taco flavor?



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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