Vegan Fried Chicken Tacos Plant-Based Recipe

We actually had this for breakfast and it was a great way to start the day. Full of protein and yummy carbs. I wasn’t hungry until dinner.

It starts with a batch of Southern Style Not Fried Boneless Tofu from a previous post.  That dish was so popular around here I made a triple recipe and had some left over.

First, lightly toast some corn tortillas (or flour tortillas, if that’s your thing). Then slice the not fried boneless tofu, aka fried chicken, into 1/2 inch strips. Layer it in the tortillas with chopped lettuce and cilantro, onions, olives, and tomatoes. Add some guacamole, a bit of salsa verde (or your favorite salsa), and a little bit of Just Chipotle Mayo, if you want a little creamy somethin-somethin. A little squeeze of lime juice makes this vegan perfection.

Ingredients

• 4 corn tortillas lightly toasted
• 1 batch southern style not fried boneless tofu see previous post
• 1/2 cup chopped tomatoes
• 1 cup chopped lettuce
• 1/3 cup chopped cilantro
• 1/4 cup diced onions
• 1/4 cup sliced black olives
• 1/4 cup salsa verde
• 1/2 cup guacamole
• 2 tablespoons just chipotle mayo
• lime juice optional

Instructions

1. In a skillet over medium-high heat, toast the tortillas until softened and just barely beginning to brown. 
2. Slice the not fried not chicken and place a few pieces in each tortilla. 
3. ........................................

for full instruction please see : www.planted365.com

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