Roasted Butternut Squash and Chipotle Tofu Tacos
These vegan tacos are amazing! Roasted chipotle squash and tofu in corn tortillas with shredded red cabbage and a spicy tahini lime sauce. A must make.
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.
- 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.
- 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.
- 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.
- 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.
Notes
*If you don't have chipotle powder, sub 1/4 teaspoon more chili powder instead
Nutrition
Serving: 1servingCalories: 234kcalCarbohydrates: 27gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 282mgPotassium: 350mgFiber: 4gSugar: 4gVitamin A: 6423IUVitamin C: 28mgCalcium: 158mgIron: 3mg