Ingredients
Directions 6 steps | 40 Minutes
Preheat the oven to 400°F. Line a sheet pan with parchment paper. Wash, peel and dice the sweet potato.
Dice the pressed tofu. Place the diced sweet potato and the tofu on the parchment paper. Season the sweet potato and tofu with salt and pepper. Evenly coat with grapeseed oil.
Roast the sweet potato and tofu until the sweet potato is tender, about 25 minutes.
While the sweet potato and the tofu are roasting, prepare the vegetables. Chop the cucumber and the green onion. Combine the rinsed black beans, cucumber and green onion in a bowl. Set aside.
Prepare the avocado sauce. In a bowl, combine the diced avocado, chopped green onion, minced garlic, chopped tomato, chopped basil leaves, chopped olives, lime juice, salt and pepper. Lightly mash the mixture with a fork.
Once the roasted sweet potato and tofu are done, assemble the tofu tacos. Place the sweet potatoes and tofu in a taco shell. Top with the black beans, cucumber and green onion mixture. Finish with the avocado sauce. Enjoy!
Notes:
- You can also add some sweet roasted corn or swap out the cucumber with sautéed diced zucchini.
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