Dinner, Mexican

Vegan Double Decker Beef Tacos


Makes 12 very filling tacos. Husband can only eat 3! Leftovers are still great. Just heat taco part in toaster oven and then fill (Put all filling away separately).

Ground Beef Crumbles INGREDIENTS:

  • 2 blocks extra firm tofu
  • 1 tsp liquid smoke
  • 5 tsp tamari (soy sauce)
  • 1 packet taco seasoning or fajita (for less spicy)
  • Sea salt & pepper to taste
  • **alternatively if you don’t want to use a taco seasoning packet you can use: 1/4 cup nutritional yeast, 2 Tbs Cumin, 1 Tbs Garlic Powder, 1 Tbs Onion Powder, 1 tsp smoked paprika, 2 tsp Sea Salt.

Ground Beef Crumbles DIRECTIONS:

  1. Preheat oven to 425°F
  2. drain two blocks of tofu. Crumble with your hands into a big mixing bowl.
  3. In a small bowl mix the seasoning, soy sauce, and liquid smoke together. Then pour on tofu and coat well.
  4. Spread evenly on parchment lined baking tray. Add Salt and pepper.
  5. Bake 425°F for 40-45 minutes (stir it halfway) till browned and dried out. Can broil for 2 minutes at the end.
  6. While the crumbles are baking make the coleslaw, guacamole, and assemble the double layered tacos.
  7. **alternatively: heat a skillet with avocado oil and saute seasoned tofu until lightly browned and heated through.


  • 12 hard corn tacos*
  • 12 whole wheat soft taco-sized tortillas
  • Chao Spicy Vegan Cheese Slices*
  • Fresh Salsa

    Note*For oil-free version: use the brand Food for Life sprouted corn tortillas instead of hard tacos. And spread vegetarian fat-free refried beans in the layers instead of vegan cheese.


    1. For the double layered tacos. Lay the soft tortilla down then add the cheese (a half to each side) with the hard taco in the center and wrap it. Lay flat on parchment lined tray.
    2. Put the taco shells in the oven after the crumbles are done. For 3-5 minutes to melt cheese and toast it up.

    Tiny baby hands are a useful tool 😉

    Coleslaw INGREDIENTS:

    • 10oz package cabbage slaw
    • 2 tbs vegan mayo*
    • 1 tsp lime juice
    • 1 tsp dijon mustard
    • 1/2 tsp siracha
    • Dash black pepper

      *For oil-free version use 2 tbs tahini in place of vegan mayo


      Guacamole INGREDIENTS:

      • 3 avocados
      • 1 tbs lemon juice
      • Sea salt to taste


      Assemble! vegan ground beef, then guacamole, then salsa, then slaw!

      Child’s version: I saved a soft tortilla and added vegan beef crumbles, guacamole, and salsa. Wrapped like a mini burrito

      Also served the hard taco shell like chips to dip.

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      If you enjoyed this recipe check out our other plant-based creations:

      Vegan Chicken and Cream Cheese Enchiladas

      Vegan BBQ Enchiladas

      Tempeh Enchilada Casserole

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