Roasted Carrot Tofu Tacos served with cilantro yogurt sauce and taco toppings in almond flour tortillas. Perfect for a legume-free plant-based taco!
Last year on the way home from a day trip to visit friends, M and I decided to try a taco place in downtown Bethesda.
It was a hip little taco place with plant-based taco combinations that you wouldn’t find at Chipotle.
M and I decided to divide and conquer the menu, our order almost spanning the entire taco selection.
This was Spring of 2022, and fresh flavors were on everyone’s plate!
They had a seasonal carrot taco with chili-tofu on the menu that I absolutely LOVED.
After one bite I immediately wished I’d ordered 2 or 3 more!
The combination of roasted sweet carrots and spicy tofu with an herbed green sauce wrapped in a soft shell is delicious.
It’s kind of an unexpected flavor combination, and friends, it works.
Since then, I’ve been making carrot and tofu tacos at home to keep the goodness going.
This recipe is too good to hoard, so let me indulge you with this fresh take on tacos.
These Roasted Carrot Tofu Tacos are served with cilantro yogurt sauce and your favorite toppings in almond flour tortillas.
They’re perfect for a legume-free plant-based taco!
This recipe has a few different parts, but don’t let that discourage you from making them.
The recipes within this recipe are very simple to make and well worth the effort when you bring them together.
The best part is that this recipe makes about 8 tacos, so you’ll have lots of tacos to share!
If you’re lucky, you might have some taco leftovers.
Taco leftovers aren’t very common in my house, but when we do have them I wrap them up the following day for lunch!
What You Need to Make Chili Baked Tofu
First, make the Chili Baked Tofu.
You need:
- extra-firm tofu
- coconut aminos
- chili powder
- nutritional yeast
That’s it!
How to Make It
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add the tofu squares to a small mixing bowl with the coconut aminos, chili powder, and nutritional yeast.
Stir to coat the tofu in the seasonings.
It’s OK if the tofu crumbles a little– an uneven texture is perfect.
Add the tofu to the parchment lined baking sheet in an even layer.
Bake the tofu for 30 minutes, or until the tofu is lightly browned on the edges and firm to the touch.
Set them aside until you’re ready to assemble your tacos.
What You Need to Make Chili Roasted Carrots
Next, let’s roast some carrots!
You need:
- Cal-Organic Farms Rainbow Whole Carrots
- avocado oil
- cumin
- paprika
- chili powder
That’s it!
My Favorite Carrots and Produce
I used some of my favorite seasonal Cal-Organic Farms produce to make this recipe, including the rainbow carrots that are the star of this taco.
You can recognize Cal-Organic Farms from their purple tags and the USDA seal.
Their produce tastes and looks higher quality because it was farmed with the highest standard for organic practices.
Cal-Organic Farms produce is free of synthetic fertilizers and pesticides, growth hormones, antibiotics, preservatives and GMOs.
That means that you can taco ‘bout these tacos knowing that what you’re eating is only farm fresh, organic produce without any compromises.
How to Make Chili Roasted Carrots
Line another baking sheet with parchment paper and add the diced carrots.
You can use any color of carrots to make this recipe, but I love using Cal-Organic Farms Rainbow Whole Carrots to make the aesthetics color!
They’re gorgeous and make each taco look and taste unique.
Drizzle the carrots with the avocado oil and sprinkle them with cumin, paprika, and chili powder.
Toss them to coat the carrots in the oil and seasonings.
Transfer the baking sheet to the oven and bake the carrots for 30-40 minutes.
The carrots are done when they’re fork tender and slightly charred on the outside.
What You Need to Make Cilantro Yogurt Sauce
Lastly, let’s make some sauce.
To make the cilantro yogurt sauce, you need:
- unsweetened plant-based yogurt
- Cal-Organic Farms Cilantro
- lime juice
- Himalayan sea salt
That’s it!
How to Make It
To make the cilantro yogurt sauce, add all of the ingredients to a high-speed blender or food processor.
Process on high until it’s smooth and creamy.
Refrigerate the sauce until it’s ready to serve.
Roasted Carrot Tofu Taco Assembly
To assemble the tacos, heat the tortillas on the stovetop in a pan over high heat for 10-15 seconds on each side.
I prefer using almond flour tortillas for this recipe, but any soft tortilla will work.
Transfer the warm tortillas to a plate and fill them with the carrots, tofu, Cal-Organic Farms Green Romaine Lettuce, Cal-Organic Farms Red Onion, and anything else you’d like.
Drizzle them with a generous spoonful of cilantro yogurt sauce and serve immediately.
How to Serve Roasted Carrot Tofu Tacos
Enjoy these Roasted Carrot Tofu Tacos as a delicious plant-based taco variation.
They’re a great way to use an abundance of carrots; something that happens to me frequently because M isn’t a big carrot lover.
However, he *loves* these tacos, which says a lot!
This recipe is perfect for taco lovers who are avoiding legumes or looking for bean-free options.
Store leftovers separately in an airtight container in the refrigerator for up to 5 days and reheat and recombine before serving.
Enjoy!
More Roasted Carrot Recipes
More Vegan Taco Recipes
-
Romaine Tempeh Tacos
-
Cauliflower Chickpea Tacos
-
Veggie Sausage Breakfast Tacos
-
Dark Chocolate “Choco-Tacos”
I Want to Hear From You
If you make these Roasted Carrot Tofu Tacos, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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Roasted Carrot Tofu Tacos
- Total Time: 1 hour 30 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Roasted Carrot Tofu Tacos served with cilantro yogurt sauce and taco toppings in almond flour tortillas. Perfect for a legume-free plant-based taco!
Ingredients
Chili Baked Tofu
- 1 16-oz block extra-firm tofu, drained and rinsed and cut into small squares
- 1 TBSP coconut aminos
- ½ TBSP chili powder
- ½ TBSP nutritional yeast
Roasted Carrots
- 5–6 Cal-Organic Farms Rainbow Whole Carrots, peeled and chopped into small pieces
- 1 tsp avocado oil
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1 tsp Chili powder
Cilantro Yogurt Sauce
- 1 cup unsweetened plant-based yogurt
- handful of Cal-Organic Farms Cilantro
- 1 TBSP lime juice
- ¼ tsp Himalayan sea salt
Everything Else
- 8 soft taco shells
- Cal-Organic Farms Green Romaine Lettuce
- Cal-Organic Farms Red Onion
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the tofu squares to a small mixing bowl with the coconut aminos, chili powder, and nutritional yeast. Stir to coat the tofu in the seasonings. Add the tofu to the parchment lined baking sheet in an even layer. Bake the tofu for 30 minutes, or until the tofu is lightly browned on the edges and firm to the touch. Set aside.
- Line another baking sheet with parchment paper and add the diced carrots. Drizzle the carrots with the avocado oil and sprinkle with cumin, paprika, and chili powder. Toss them to coat the carrots in the oil and seasonings. Transfer the baking sheet to the oven and bake for 30-40 minutes, or until they’re fork tender and slightly charred on the outside.
- To make the cilantro yogurt sauce, add all of the ingredients to a high-speed blender or food processor. Process on high until it’s smooth and creamy. Refrigerate until it’s ready to serve.
- To assemble the tacos, heat tortillas on the stovetop in pan over high heat for 10-15 seconds on each side. Transfer the warm tortillas to a plate and fill them with the carrots, tofu, romaine lettuce, diced red onion, and anything else you’d like. Drizzle them with a big spoonful of cilantro yogurt sauce and serve immediately.
- Store leftovers separately in an airtight container in the refrigerator for up to 5 days and reheat and recombine before serving.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dinner, Entree, Tacos
- Method: Oven-Bake, Stovetop, Blender
- Cuisine: Vegan, Gluten-Free
This post is brought to you by Cal-Organic Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
These tacos were delicious and simple to make. I don’t eat carrots often enough, and this was an excellent way to show my appreciation for their sweet earthiness. To save time, I did roast the carrots and tofu at the same time on separate racks in the oven. They were both done in roughly the same amount of time for me, 30 minutes. Thank you!