Name: Roasted Carrot Tofu Tacos
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 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; 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; 1 cup unsweetened plant-based yogurt; handful of Cal-Organic Farms Cilantro; 1 TBSP lime juice; ¼ tsp Himalayan sea salt; 8 soft taco shells; Cal-Organic Farms Green Romaine Lettuce; Cal-Organic Farms Red Onion

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

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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