These are such flavorful, delicious vegan birria tacos that you’ll love this summer!
For the Sauce,
2 tbsp. olive oil
1 large white onion, diced
6 garlic cloves, minced
3 bay leaves
1 tbsp. onion powder
1 tbsp. coriander
1 ½ tsp. cumin
1 ½ tsp. chili powder
1 tsp. salt
1 tsp. apple cider vinegar
1 ½ cinnamon stick (or 1 tsp cinnamon)
1/3 cup water
14 oz can fire-roasted diced tomatoes, with juice
4 – 6 dried chilies, guajillo or pasilla chilies
For the Crispy Crumbled Tofu,
350g package firm tofu (crumbled)
1 ½ tbsp. cornstarch
1 tbsp. olive oil
2 tbsp. tomato paste
1 ½ tbsp. garlic powder
1 ½ tbsp. oregano
1 ½ tsp. salt
1 tsp. cumin
1 tsp. chili powder
1 ½ tsp. salt
½ tsp. black pepper
½ tsp. red chili flakes
3 bay leaves
6 small soft corn tortilla shells
1 cup vegan cheddar cheese
1/3 cup white onion, diced
1/3 cup vegan sour cream
¼ cup vegan feta, crumbled
¼ cup cilantro
2 tbsp. flaky salt
wedges from 1 lime
To make the sauce, add the olive oil, garlic and onion to a pot over medium-high heat. Stir and sauté until tender and golden.
Next, add all of the spices and cook for 3 – 5 minutes to allow the flavours to come alive.
In the meantime, lightly toast the dried chilies in a separate pan until softened, fragrant, and the oils begin to release.
Add the tomatoes, water, and chilies to the pot and reduce the heat to medium-low.
Let this mixture cook for 30 – 45 minutes, stirring often and allowing the water to reduce. The longer you let it cook, the stronger the flavours will be!
Remove the bay leaves from the pot once reduced.
Transfer the sauce to a blender once completed, blend until smooth, and transfer back into the pot on low until ready to use.
While the sauce simmers, make the crispy-crumbled tofu,
Preheat the oven to 400F and prepare a baking tray with parchment paper.
Drain the excess water from the tofu package and crumble into a medium-sized bowl.
Add the cornstarch, olive oil, tomato paste, and ALL of the spices.
Mix the ingredients together until well combined.
Set onto the prepared tray and bake for 25 – 30 minutes until golden brown. Make sure to flip halfway through.
Remove the bay leaves and transfer to a bowl
Add a couple tbsp’s of the sauce and mix until combined. Set aside.
To make the Birria Tacos, place a large pan over medium-high heat and lightly spray with oil.
Take one of the corn tortillas and dip it in the sauce- make sure you cover both sides.
Place the corn tortilla into the pan and cook for 1 – 2 minutes.
Flip the tortilla once it is slightly brown on that side and add a handful of cheddar cheese, followed by ¼ cup of crispy-crumbled tofu.
After 1 – 2 minutes, fold one side of the corn tortilla shell over to create a taco.
Cook for another couple minutes, and flip again in this new shape if necessary.
Remove the taco from the pan and set onto a serving tray.
Repeat these steps for ALL of the tacos.
Once completed, garnish with the white onion, crumbled feta, dollops of crema, and cilantro leaves.
Sprinkle some flaky salt and serve with lime wedges! ENJOY!!
Swap the vegan cheddar, feta, and sour cream for your favorite dairy options!
Serve the extra toppings of your choice; salsa Verde, avocado, it’s up to you!
Take this dish with you to potlucks, dinner parties, or even summer barbeques- I promise you they will be a HUGE HIT!
Store the elements of the tacos in the fridge separately for up to 1 week and make fresh OR keep premade for 3 – 4 days.
- Serving Size: 1
- Calories: 337
- Sugar: 4.9g
- Sodium: 928.1mg
- Fat: 17.2g
- Saturated Fat: 6.6g
- Unsaturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 37.1g
- Fiber: 6.8g
- Protein: 11.1g
- Cholesterol: 5.6mg