I’ve drenched tofu and soy curls in sriracha and Earth Balance before, and decided I’d try it again this past week but with chickpeas instead. So they went straight into a crockpot to baste in some buffalo sauce and a few other ingredients for a few hours, while I mashed together fresh avocado with some vegan sour cream to serve on the side. This tasted fantastic right out of the crockpot inside a soft tortilla, but was even better the next day served as leftovers, once all of the filling ingredients had a chance to mingle just a bit more.
More Delicious Plant-Based Tacos To Try Next!
- Oyster Mushroom Tacos with Chipotle-Lime Sauce
- Vegan Taco Recipe With Smoky Roasted Cauliflower
- Bang Bang Cauliflower Tacos
- Veggie Grill Menu’s Koreatown Tacos
Get This Recipe In Your Inbox
Share your email, and we’ll deliver it straight to your inbox.
Plus, enjoy new content every week as a bonus!
BUFFALO CHICKPEA SOFT TACOS WITH AVOCADO SOUR CREAM
- Total Time: 4 hours 20 minutes
- Yield: 2 servings
Ingredients
for the filling
- 1 can chickpeas (15 oz.), rinsed
- 1/4 cup sriracha
- 1 TB Earth Balance
- small onion, chopped
- 1 TB toasted sesame oil
- 1 TB minced garlic
- 1/2 cup vegetable broth
for the avocado sour cream
- 1 ripe avocado
- 1/4 cup Tofutti sour cream
- 1 TB rice vinegar
- salt, to taste
for serving
- torillas
- flat leaf parsley, chopped
- spring onions, chopped
- thai chilis, chopped (optional)
Instructions
- Place all of the filling ingredients into a crockpot. Place on the low heat setting for about 3 hours, then increase the heat to high for one more hour.
To make the avocado sour cream
- Mash the avocado until smooth, then stir in the vegan sour cream, vinegar and salt. Refrigerate until ready to use.
When ready to serve
- Place a bamboo steamer into a large skillet. Add a few inches of water into the bottom (make sure it isn’t touching the bottom of the steamer basket. Place tortillas into the basket, one at a time, cover, and allow to steam for a few minutes, or until softened.
- Stir in the fresh parsley, spring onions and thai chilis into the chickpea filling before adding them into the tortillas. Serve immediately with the chilled avocado sour cream.
- Cook Time: 20 minutes
