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Vegan Rainbow Tacos | Gluten Free, Easy

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These easy vegan rainbow tacos are filled with bomb salsa tofu meat, sauteed vegetables, and a delicious tangy coleslaw. All the colors in the rainbow packed in a handy little gluten free taco.

The Health point

There are few things that I love more than fresh, seasonal produce and designing recipes around it. But sometimes you need that little bit of an oomph or flavor push so that the recipe appeals to everyone’s taste buds while still carrying the boatload of nutrition that you intended it to. Around this time of the year there are so many colorful and fresh seasonal vegetables. Do you know that each specific color of a vegetable has a certain nutrient attached to it? For example – purple or blue veggies are rich in vitamins A, C and K; greens are generally rich in iron, potassium and phytochemicals like sulforaphane; alpha and beta-carotenes can be found in yellow and orange veggies; lycopene in reds and so on. You get the idea, right?

Vegan Rainbow Tacos flatlay with coleslaw and guacamole

The Flavor point

Every single component of this recipe of vegan rainbow tacos is nutritionally relevant and has a part to play. To up the protein in these vegan rainbow tacos, I added tofu “meat” flavored with Green Mountain Gringo® Mild Salsa. Adding this salsa is a game changer and takes the tofu to a flavor peak. I loved it so much that I ended up adding the salsa to the sauteed veggies as well. Because, why not! Green Mountain Gringo® has had a long history of providing delicious products with truly clean ingredient labels. They make high quality food products for health/ingredients conscious people and are confident in what they sell. They have developed a proposition for those that want to eat delicious foods, and expect a healthy option, to “Check Out Our Backside.”

Adding Salsa to sauteed veggies

Green Mountain Gringo® Mild Salsa is a star ingredient in these vegan rainbow tacos but the coleslaw is legit too. It is so fresh and flavorful that this red carpet worthy recipe would be lacking a touch of sparkle without it. The bright purple and orange from the cabbage and carrots and the deep and fresh flavor of mustard and vinegar concoction. Gluten free corn tortillas form the perfect vessel to carry this deliciousness from the plate to your mouth and to transport you to flavor heaven!!

Green Mountain Gringo Salsa Jar with other ingredients of Vegan rainbow Tacos
fresh homemade guacamole

I topped the tacos with some chopped cilantro, sliced avocado and a lime wedge. Serve with some guac and more Green Mountain Gringo® Mild Salsa on the side. And this, ladies and gentleman, is the final act.

I believe that as the awareness about quality ingredients, tying our food choices to health of our planet, and cooking quick and healthy meals at home increases so will the demand of flavorful and healthy ingredients like Green Mountain Gringo® products. Green Mountain Gringo® customers are demanding more transparency from food manufacturers. Everything Green Mountain Gringo® does is to nourish the community, by using high quality ingredients to make products that are healthy and taste great. You can use this link to locate a store near you.

Grilling a corn tortilla on flame

Recipe round up

Plan ahead! Start this recipe by making the slaw so that while you prep other components, the flavors can mingle. For tofu: if you want your tofu to have a great texture, get a block of extra firm tofu and press it with something heavy for 30 minutes. If you don’t have that much time, that’s OK too. Your tofu will be slightly softer. Cook the tofu with Green Mountain Gringo® Mild salsa and some taco seasoning. While tofu is cooking, slice the rainbow veggies – I used red onions, orange bell peppers, yellow corn and green broccoli. Take the tofu out in a bowl and saute the veggies with some of the Green Mountain Gringo® Mild Salsa, garlic powder, salt and pepper on super high heat.

Purple cabbage and carrot coleslaw in a mixing bowl

Assemble tacos on flame grilled or warmed corn tortillas. Tofu meat, veggies, purple cabbage slaw, guac, Green Mountain Gringo® Mild Salsa, avocado, lime wedge…don’t stop – go to town with it!!!

Assembled Vegan rainbow tacos in a taco stand

Here’s your handy dandy printable:

4.75 from 4 votes

Vegan Rainbow Tacos | Gluten Free, Easy

These easy vegan rainbow tacos are filled with bomb salsa tofu meat, sauteed vegetables, and a delicious tangy coleslaw. All the colors in the rainbow packed in a handy little gluten free taco.
Course Main Course
Cuisine Mexican
Keyword Coleslaw, Tacos, tofu, Vegan Tacos
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people


  • 1 cup Green Mountain Gringo® Mild salsa divided plus more for serving

Vegan Tofu Meat:

  • 16 oz extra firm tofu
  • 1 tbsp olive oil
  • 1 tsp taco seasoning

Sauteed Rainbow Veggies:

  • 1 tbsp olive oil
  • 1.5 c sliced red onion about 1 small onion
  • 1 c sliced colored bell pepper red or orange
  • ½ c corn kernels fresh or frozen
  • ½ c broccoli florets cut small
  • 1 tsp garlic powder
  • 1 tsp taco seasoning
  • Salt and pepper to taste

Red Cabbage Coleslaw:

  • 2 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 tsp dijon mustard
  • ½ tsp garlic powder
  • 2 tbsp lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp sugar or maple syrup

For serving:

  • 18 corn tortillas
  • Guacamole/sliced avocado
  • Chopped cilantro
  • Lime wedges


  1. Start by pressing your extra firm tofu. Take it out from the packaging, wrap in a clean kitchen towel and press it down with something heavy for about 30 minutes to get the moisture out.
  2. In a deep mixing bowl add the shredded cabbage and carrots. In a small bowl whisk together all other ingredients given under slaw and add to the mixing bowl with cabbage and carrots. Mix everything and chill until ready to use.
  3. Set a heavy bottomed skillet (preferably cast iron or non-stick) on high heat. Add the sliced onions and sweat the onions for about a minute before adding the other veggies. Cook on high heat for two minutes until slightly charred.

  4. Add ¼ cup of Green Mountain Gringo® Mild salsa, taco seasoning, garlic powder, salt and pepper. Give everything a mix and cook on high heat for two minutes. Take the veggies out in a bowl.

  5. In the same pan in which you cooked veggies, add the remaining tablespoon of olive oil. Take the tofu out from under the press, unwrap the kitchen towel and with your hands shred the tofu into the pan. Add ¾ c of Green Mountain Gringo® Mild salsa and taco seasoning. Mix everything and cook for about a minute.

To assemble:

  1. If you have a gas stove, warm up the tortillas directly on the flame. Otherwise, wrap 4-6 tortillas in a damp paper towel and microwave for 30-45 sec. Take a warm tortilla, add the vegan taco meat, rainbow veggies and the slaw. Sprinkle chopped cilantro and serve with sliced avocado/guacamole, more Green Mountain Gringo® Mild salsa and a lime wedge. Enjoy!

Did you make this recipe? Don’t forget to give it a star rating! I love to hear from you guys. And if you do make this recipe, please tag me on Instagram and Facebook! I love to look through your creations!!

Love – Vaishali!


  1. Samantha

    May 10, 2021 at 12:05 pm

    5 stars
    The colour of these is outstanding. Absolutely adding to the dinner list this week

  2. Jeannie

    May 10, 2021 at 7:19 pm

    5 stars
    love your colorful tacos and bonus its vegan!

  3. Victoria

    May 12, 2021 at 11:19 am

    4 stars
    The colors of these tacos make them picture-worthy which is clearly shown.
    I am always looking for new vegan recipes to try because I know they are healthier. Definitely going to try out this recipe.

  4. Belinda

    May 13, 2021 at 9:53 am

    5 stars
    Ooooh, yummy! Love all those wonderful colors!

  5. Arlene

    May 13, 2021 at 10:58 am

    these look so yummy so going to try these love the colors all of my favorites combined

    1. Vaishali

      May 20, 2021 at 12:04 pm

      Thanks Arlene. Isn’t food wonderful?

  6. Darla

    May 17, 2021 at 5:17 pm

    This looks so good! I love veggies so this is totally up my alley : )

    1. Vaishali

      May 20, 2021 at 12:03 pm

      Thanks, Darla! Yup, loaded with veggie goodness!

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