2 cups baby bella mushrooms, chopped

1 block extra firm tofu, drained

1 can black beans, drained

1 can pinto beans, drained

2 Roma tomatoes

1 yellow onion, diced

1-cup corn

1 bell pepper, sliced

2 cloves garlic, minced

1 Roman Lettuce, shredded

1 cup black olives

1 avocado

 Taco Seasoning:

1 tbsp. cumin

½ tbsp. onion powder

½ tbsp. garlic powder

½ tbsp. paprika

1 tbsp. oregano

½ tbsp. chili powder

1 tbsp. black pepper

 Avocado Cashew Cheese Dressing:

1-cup cashews

1 avocado

1-cup nutritional yeast

1 lemon, juiced

1 tbsp. Dijon mustard

1 tsp. garlic salt

1 tsp. black pepper

2 tsp. cumin

1 tsp. chili powder

2 tsp hot sauce


Prepare vegetables.

Add a splash of vegetable broth, bell pepper, jalapeno, corn, onion, and garlic. Cook until peppers and onions are translucent.

Crumble tofu in a bowl; add taco seasoning and chopped mushrooms. Place on a baking sheet and bake for 10 minutes. Add beans and tomatoes and bake for 5 more minutes. 

Blend avocado dressing ingredients in a food processor. Add water to make thinner.

Assemble taco bowls with lettuce, tomatoes, corn and onion/peppers. Top with olives and avocado. Pour cheese dressing on top of salad bowl.

photo from: Vegan Heaven

Kayla Jacob

Personal Chef

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