These vegetarian, gluten-free, and low-FODMAP tacos are healthy and quick to throw together, but full of flavor. With a simple substitution, they’re easily made dairy-free and vegan, too!
One of my favorite blogs is back in business!
When I was an undergraduate, long before I was into the blog scene that I’m into now, I was a huge fan of the food blog Eat, Live, Run. I obsessively checked the blog first thing when I got up in the morning. The recipes always turned out scrumptious!
In 2014, though, the author Jenna decided to take an indefinite break from blogging…and it was when I no longer had her posts to check every day that I went in search of other blogs…and found Running with Spoons, which led me down the path toward discovering the many blogs I now read, which led me, eventually, to invest in my own little corner of the web. Which were all good things. 🙂
About a week ago, though, I checked Eat, Live, Run for one of my favorite old recipes…and she’s back! If you’re a foodie and you’ve not heard of this blog, I definitely recommend you go check it out!
One of my favorite recipes on Eat, Live, Run was her Vegetable Soft Tacos with Chipotle Sour Cream. I was a self-described “flexitarian” at the time (vegetarian with occasional exceptions), and this plant-based recipe was so full of flavor and nutrition, I made it again and again.
Sadly, said vegetable soft tacos are not even close to low-FODMAP: black beans, onion, large amounts of corn, whole wheat tortillas, avocado, and sour cream are all high-FODMAP ingredients.
Still, I wanted to enjoy this old favorite again, and I often find that even recipes that seem impossible to make low-FODMAP can be modified and the essential flavors can be maintained.
For instance, I subbed extra-firm tofu for the black beans. Of course, the tofu doesn’t taste anything like black beans, but roasting it in olive oil and paprika gave it a really great crispy texture and yummy flavor all its own!
For this recipe, I used Mission gluten-free tortillas. This post is not in any way sponsored by Mission; however, I was really excited when I saw the tortillas on the shelf, as they’re a lot sturdier than most of the brands of brown rice tortillas I’ve found at major grocery stores, which have the taste and texture of hard play-dough. (I wish that weren’t an exaggeration.) These gluten-free Mission tortillas aren’t quite as good as the really chewy flour ones I used to love, but they’re still a huge improvement!
If you can’t get gluten-free flour tortillas, though, you could also use corn tortillas, or just make the tofu, veggies, slaw, and sour cream, and serve up the whole pile over rice.
- 12 oz. extra-firm tofu, drained and pressed*
- 2 bell peppers, any color
- 1 cup frozen corn
- 1 Tbsp. + 1 tsp. olive oil, divided
- Juice of 2 limes
- 1 tsp. paprika
- 1 tsp. cumin
- 1 1/4 tsp. salt, divided
- 2 cups thinly sliced cabbage
- 3 radishes
- 1 Tbsp. white vinegar
- 1 tsp. sugar
- 4 oz. lactose-free sour cream, dairy-free sour cream, or full-fat Greek yogurt**
- 1/2 tsp. chipotle chili powder
- Gluten-free tortillas
- Preheat the oven to 425 degrees Fahrenheit.
- Dice the tofu into 1/4 inch pieces. Remove the seeds and membranes from the peppers and slice into thin strips.
- On one side of a large baking pan, toss together the tofu, 1 Tbsp. olive oil, paprika, and 1/2 tsp. salt. On the other side of the pan, toss together the peppers, corn, 1 tsp. olive oil, cumin and 1/2 tsp. salt.
- Bake tofu and veggies for 20 minutes, stirring once half-way through baking time.
- Meanwhile, in a large bowl, toss together the cabbage, radishes, vinegar, sugar, and remaining 1/4 tsp. salt. In a small bowl, mix the sour cream or Greek yogurt and chipotle chili powder.
- Just before serving, place tortillas individually on plates. Place a damp paper towel over each tortilla and microwave, one at a time, 15 seconds each.
- Top tortillas with tofu, veggies, slaw, and sour cream.
- *I like Trader Joe's super-firm high-protein tofu, which doesn't require pressing.
- **Dairy-free sour cream has not been tested for FODMAP content and is therefore not recommended for the elimination phase of the low-FODMAP diet. Greek yogurt contains small amounts of lactose but is considered low-FODMAP in small servings. For a low-FODMAP and vegan option, you could also simply omit the sour cream.