Sweet Potato & Tofu Taco Recipe

We love TACOS!   We eat tacos weekly, sometimes more. They're great for everyone, whether you like corn or flour tortilla’s, spicy or mild salsa, no tomatoes or add avocado - you can customize tacos to your own perfection! Do you love onions- great just sauté some up and add them.  Hate onions- no problem just leave them off.  This plant based recipe can be made as a whole or split up to fit your needs. 

  Lime Chili Cream Sauce

Lime Chili Cream Sauce

The Chili-Lime Cream Sauce is the shining star. It adds the piazza needed to make an ordinary taco extraordinary.

  Roasted Sweet Potato Sticks

Roasted Sweet Potato Sticks

  Mexican Spiced Tofu Filling

Mexican Spiced Tofu Filling

  Warming Corn Tortillas

Warming Corn Tortillas

 

Sweet Potato & Tofu Taco Recipe

Serves 4

INGREDIENTS:

Lime Chili Cream Sauce

  • 1 Cup Cashews 
  • 1 small Yellow Potato, peeled and diced 
  • 1 Lime, zested
  • 1/2 of a Lime, juiced 
  • 1/4 teaspoon Chipotle Powder 
  • 1 Tablespoon pickled Jalapeno Peppers 
  • 1 Tablespoon Yellow Miso 
  • 1/4 cup Plant Milk 
  • 2 Tablespoons Nutritional Yeast 

Sweet Potato Filling

  • 2 Sweet Potatoes, peeled & cut into strips 
  • 1/4 teaspoon Ground Oregano
  • 1 Tablespoon Granulated Garlic

Mexican Spiced Tofu

  • 2 Tablespoons Smoke Paprika 
  • 1 teaspoon Granulated Garlic 
  • 1/2 teaspoon Ground Oregano 
  • 1 pack Firm Tofu (approx. 16 oz.)
  • 2 Tablespoons Grape seed Oil 
  • 2 teaspoons Maple Syrup 
  • 1 Tablespoon Apple Cider Vinegar
  • Salt (to taste)

 

  • 8 Corn Tortillas 
  • 1 Can refried beans
  • Shredded Lettuce
  • 1 Tomato, Diced

DIRECTIONS:

  1. For the Cream Sauce: add Cashews and the Potato to a pot and cover with water. Bring to a low boil until the Potatoes are soft but not overcooked. 
  2. Drain and place in High Speed blender for best results. Add the rest of the ingredients and blend until smooth and creamy.  Sauce is good for about 1 week in refrigerator.
  3. Preheat oven to 350.
  4. Sweet Potato Filling: Peel and cut Sweet Potatoes into strips. In a large bowl, toss Oregano & Garlic then place on a foil or parchment lined baking sheet and roast until tender- about 20- 25 minutes. You should check them after 15 minutes to turn over.
  5. Tofu Filling: In a saute pan add Oil, Paprika, Garlic & Oregano. Allow the spices to roast until you can smell their aroma. Add the Tofu. Use a potato masher to break the tofu into a crumble. Add Maple Syrup,  Apple Cider Vinegar and salt to taste. Allow to cook until warmed thoroughly. 
  6. Heat up the beans and warm the tortilla's. Assemble tacos with your favorite toppings.

Alternative vegetable options if you want to sub out the sweet potatoes: Roasted Squash, Eggplant or Mushrooms