Chipotle Baja Sweet Potato and Tofu Tacos

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 8.52 ounces

Ingredients

Baked tofu
6 cups tofu, extra firm, drained, pressed, cubed
5 tablespoons canola oil
2 tablespoons apple cider vinegar
2 tablespoons vegetable stock
4 teaspoons cumin, ground
4 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Kosher salt
1 teaspoons smoked paprika, ground
1/2 teaspoon chipotle chili powder

Chipotle sweet potatoes
6 tablespoons canola oil
2 tablespoons chipotle peppers in adobo sauce, canned, minced
1 tablespoon Kosher salt
1 tablespoon paprika, ground
1 1/2 teaspoons garlic powder
4 1/2 cups sweet potato, peeled, medium dice

Avocado cilantro crema
3/4 cup vegan mayonnaise
3/4 cup avocados, fresh, medium dice
3 tablespoons lime juice
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon Kosher salt
3/4 cup cilantro, fresh, leaves

For service
24 corn tortillas, 6″
1/4 cup red onions, small dice
2 tablespoons cilantro, fresh, chopped

Preparation

1. For baked tofu – Preheat oven to 400°F. Cut tofu into 2.5 ounce, 3 inch x 2inch planks. In a medium bowl, combine oil, vinegar, vegetable stock, cumin, chili powder, garlic powder, onion powder, salt, paprika and chipotle chili powder.
2. Bake for 20 minutes then flip each tofu piece. Bake until crispy, about 15 more minutes. Tofu can be held in hotel pans in hot well until ready for tacos.
3. For Chipotle sweet potatoes – Preheat oven to 400°F. Whisk to combine oil chipotle peppers in adobo sauce, salt, paprika and garlic powder. Add sweet potatoes and toss to coat. Spread on lined sheet pan in a single layer.
4. Bake for 40 minutes, until crispy. Chipotle sweet potatoes can be held in hotel pans in hot well until ready for tacos.
5. For avocado cilantro crema – Combine all ingredients in step 5, except cilantro in a blender and process until smooth. Add cilantro and pulse until flaked throughout. Crema can be stored in a sealed container in cooler until ready for service.
6. For tacos – Preheat oven to 400°F. Wrap tortillas in a damp paper towel and microwave for 30-60 seconds or place in steamer for 1 minute. Keep warm as you build tacos to prevent cracking. On a lined sheet pan, add half of a 2.5 ounce tofu plank and 2 tablespoons potatoes to each tortilla. Fold and spray each side with pan spray. Bake for 10 minutes, until crispy.
7. For service – Portion 2 tacos onto a plate, top each with 1/2 teaspoon red onion, 1/4 teaspoon cilantro and 1 tablespoon of drizzled crema.

Nutrition information

Calories: 412 Total Fat: 24g Saturated Fat: 2g Trans Fat: 0g Carbohydrate: 42g Fiber: 7g Total Sugars: 4g Protein: 12g Sodium: 737mg