Roasted Butternut Squash and Chipotle Tofu Tacos
Roasted chipotle squash and tofu in tortillas with a spicy tahini lime cabbage slaw. A must make!
Is there anything more fall than butternut squash tacos? This time of year, I want to eat my body weight in squash. Whether that’s in taco form, like these, or in my butternut squash pasta, soup or curry.
Paired with a spicy tahini slaw and roasted tofu cubes, these butternut squash tacos are the perfect weeknight meal.
Table of contents
Inspiration for these Butternut Squash Tacos
I’m fairly convinced I could eat anything wrapped up in a tortilla. Tacos have become my new pasta: whenever I’m not sure what to make for dinner, I clean out the fridge and wrap the ingredients in a tortilla, preferably with some type of sauce on top.
While I still do something similar with pasta (almost everything tastes good with a noodle), there’s something a bit more fun about tacos.
These were a creation of a night when I wasn’t sure what I was going to make for dinner, but I knew I wanted something that felt both hearty and light at the same time. That ever elusive feeling of loading your plate up with nourishing foods, but not feeling so full that you can’t get stuff done in the evening.
I know the combination of butternut squash, tofu, red cabbage and the yummiest tahini sauce sounds odd, but TRUST it. It’s maybe one of the tastiest tacos I’ve ever put together and something that I crave now on an almost weekly basis.
Ingredients you’ll need
I’m calling for chipotle powder for this, which you can easily get at a store like Penzey’s Spices, the internet or perhaps a well-stocked grocery store in your area. I really love the smoky flavor the chipotle powder gives but if you don’t have access to it, use chili powder instead (and ask Santa for chipotle powder next year).
You’ll also need:
- Garlic powder
- Cubed butternut squash
- Tofu
- Red Cabbage
- Cilantro
- Scallions
- Tahini
- Garlic
- Sriracha
- Lime Juice
- Honey or maple syrup
How to make these butternut squash tacos
Make a quick spice mix
Mix together the chipotle powder, garlic powder, chili powder, salt and pepper. This is what you’ll use to coat the squash and tofu
Roast the squash and tofu
Rub the spice mix over the squash and tofu along with enough olive oil to coat, then roast at 400 degrees for 30 or so minutes until tender.
Make the slaw
While the squash is cooking, whisk together the tahini, honey or maple syrup, garlic, sriracha, lime juice and enough water to thin. Toss with the cabbage, cilantro and scallions.
Assemble
Now it’s time to assemble your tacos! Spoon the slaw into warmed tortillas of choice, then top with the squash and tofu. Drizzle with any remaining sauce.
Why this recipe works
Roasting tofu in the pan with squash gets it nice and chewy, with a yummy crust on the outside. I swear I eat half the pan while I’m putting these tacos together. Make sure you are using enough oil to allow the squash and tofu to become tender.
The added slaw brings both crunch, texture and a little sweet heat with the honey and lime juice. If this is your first time using tahini, know that you’ll need a little water to effectively thin it out. It will clump once you add the other ingredients and that’s OK. Keep whisking, adding a teaspoon or two of water at a time. You want the consistency to be like a dressing.
I judge all of my sauces by one criteria: do I want to lick the entire bowl/spoon/food processor blade once I’m done? If so, it’s good to go. Obviously, I stuck my tongue in all of the nooks and crannies to get out every last drop of sauce.
Tips for Meal Prepping this Recipe
For those of you who are really into meal-prep/batch cooking like I am these days- you are in luck!
Here’s how I do it:
- Make a double batch of the squash/tofu mixture and place in the fridge until ready to use.
- The sauce will keep for 3-4 days in the fridge and the shredded cabbage will last 2-3 days in the crisper once shredded. Then, assemble as needed!
- Any leftover squash/tofu also works in a grain bowl with the extra sauce (try it with couscous or quinoa) or on a giant taco-like salad with tortilla chips, avocado, a can of beans and whatever vegetables I have lying around.
Frequently Asked Questions
To make these butternut squash tacos gluten-free, use corn tortillas or your favorite gluten-free tortillas of choice.
Make sure you are using enough oil so that the squash doesn’t stick. Or, you can line the baking sheet with parchment paper or a non-stick mat, like a silpat.
If you don’t have chipotle powder then I’d recommend using chili powder instead. If you want a more smoky flavor, then I’d recommend adding in a smidge of ground cumin or a little more smoked paprika. For more heat, then add in cayenne pepper.
Yes, you can cook the squash and tofu in a skillet on the stove. Coat the cubed squash and tofu with the spice mix and cook until tender over medium heat.
If you love these vegetarian tacos, then you’ll want to save these:
- Crispy Air Fryer Cauliflower Tacos
- Easy Crispy Vegan Tacos with Queso Dipping Sauce
- Lentil Tacos
- Potato Tacos with Chimichurri Sauce
- Vegan Fish Tacos
- Instant Pot Lentil Walnut Tacos
More Squash Recipes
- Kale Pasta with Butternut Squash
- Butternut Squash Curry
- Slow Cooker Butternut Squash Soup
- Butternut Squash and Kale Lasagna
- Creamy Vegan Butternut Squash Fettuccini
- Autumn Squash, Kale and Apple Salad
- If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Roasted Butternut Squash and Chipotle Tofu Tacos
Ingredients
- 1/2 teaspoon chipotle powder*
- 1/4 teaspoon garlic powder
- Salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder
- 1 pound cubed butternut squash
- 4 teaspoons olive oil, divided
- 1 package firm tofu, drained, pressed and cubed (see this post on how to press tofu, or use a tofu press)
- 1/4 cup tahini
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon minced garlic, from about 1 clove
- 1-2 tablespoons sriracha
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro leaves
- 2 scallions, thinly sliced
- 2 cups finely shredded red cabbage
- 8 tortillas, for serving
Instructions
- Preheat oven to 400 degrees F.Â
- Combine together the chipotle powder, garlic powder, 1/2 teaspoon salt, pepper and chili powder. Divide half of the spice mixture and rub on the squash along with ~2 teaspoons of olive oil until coated. Place in a single layer on a baking sheet or roasting pan and cook for 35-45 minutes until tender and slightly caramelized, stirring halfway through. Depending on the size of your pan, you may need two. Take care that the squash is in a single layer, otherwise it will steam and won't get crispy.Â
- Rub the remaining spice mixture with 2 teaspoon oils on the tofu. Place in a separate baking sheet in a single layer and bake for 25 minutes until chewy and golden brown.Â
- While the tofu and squash are cooking, whisk together the tahini, honey or maple syrup, minced garlic, sriracha, lime juice, and 1/4 teaspoon salt. Thin with 2-3 tablespoons of water, as needed. Taste, seasoning to taste as needed. Toss most of the sauce with the cabbage, scallions and cilantro, reserving some to drizzle over the finished tacos.Â
- To assemble, divide cabbage slaw among warmed tortillas and top with tofu and squash. Drizzle with remaining sauce and garnish with cilantro or more sliced scallions as desired.Â
Notes
Nutrition
This recipe was first published in 2018 and updated in 2022.