Home » Chipotle Baja sweet potato and tofu tacos
Leave a Comment / College and university recipes, Recipes / By
Chipotle Baja sweet potato and tofu tacos

Chipotle Baja sweet potato and tofu tacos

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 8.52oz

Ingredients

Baked tofu

  • 3 1/2 cups Tofu, extra firm, drained, pressed, cubed
  • 5 tablespoons Oil, canola
  • 2 tablepoons Vinegar, apple cider
  • 2 tablespoons Stock, vegetable
  • 4 teaspoons Cumin, ground
  • 4 teaspoons Chili powder
  • 2 teaspoons Garlic, powder
  • 2 teaspoons Onion, powder
  • 2 teaspoons Salt, Kosher
  • 1 teaspoon Paprika, smoked, ground
  • 1/2 teaspoon Chili powder, chipotle

Chipotle sweet potatoes

  • 6 tablespoons Oil, canola
  • 2 tablespoons Chipotle peppers, in adobo sauce, canned, minced
  • 1 tablespoon Salt, Kosher
  • 1 tablespoon Paprika, ground
  • 1 1/2 teaspoons Garlic, powder
  • 4 1/2 cups Sweet potato, peeled, medium diced

Avocado cilantro crema

  • 3/4 cup Vegan mayonnaise
  • 3/4 cup Avocados, fresh, medium dice
  • 3 tablespoons Limes, juice
  • 1 tablespoon Vinegar, apple cider
  • 1 teaspoon Garlic, powder
  • 1/2 teaspoon Salt, Kosher
  • 3/4 cup Cilantro, fresh, leaves

For tacos

  • 24 eacg Tortilla, corn, 6"

Service

  • 1/4 cup Onions, red, small dice
  • 2 tablespoons Cilantro, fresh, chopped

Instructions

For baked tofu

  • Preheat oven to 400°F. Cut tofu into 2.5 ounce, 3"x2" planks. In a medium bowl, combine oil, vinegar, vegetable stock, cumin, chili powder, garlic powder, onion powder, salt, paprika and chipotle chili powder and mix well. Brush each side of tofu slices with sauce mixture and place on lined sheet pan in a single layer.
  • 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.

For chipotle sweet potatoes

  • Preheat oven to 400°F. Whisk to combine oil, chipotle peppers, salt, paprika and garlic powder. Add sweet potatoes and toss to coat. Spread on lined sheet pan in a single layer.
  • Bake for 40 minutes, until crispy. Chipotle sweet potatoes can be held in hotel pans in hot well until ready for tacos.

For avocado cilantro crema

  • Combine vegan mayonnaise, avocados, lime juice, vinegar, garlic powder and salt 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.

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, this prevents 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.

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.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 8.52oz | Calories: 412kcal | Carbohydrates: 42g | Protein: 12g | Fat: 24g | Saturated Fat: 2g | Sodium: 737mg | Fiber: 7g | Sugar: 4g