Putzel Kitchen

Roasted Vegetable Tofu Taco + Veggie Nachos

Skip the meat and fill your taco with roasted veggies and tofu. Save the leftovers and layer over tortilla chips with black beans for Veggie Tofu Nachos. All the taste without the guilt.

Roasted Vegetable Tofu Taco

Skip the meat and fill your taco with roasted veggies and tofu. Save the leftovers and layer over tortilla chips with black beans for Veggie Tofu Nachos. All the taste without the guilt.
Prep Time
15 minutes
Total Time
15 minutes

Ingredients

Yield: 4 servings
  • 8 ounces sliced mushrooms
  • 1 onion, sliced
  • 8 ounces mini peppers, sliced thinly
  • 1 zucchini, sliced like 1/2 moons
  • 4 T + 1 T avocado oil
  • 1 T + 1 tsp taco seasoning
  • 2 packages firm tofu, drained, pressed and cut into 1" pieces
  • 1 lime, juiced
  • 4 T corn starch
  • *cheese, guacamole + spinach for serving

Instructions

Step 1

Combine mushrooms, onion, peppers, zucchini, 4 T avocado oil and 1 T taco seasoning together. Place on parchment lined baking sheet.

Step 2

Bake in 400 degree oven for 15 minutes.

Step 3

Whisk together lime juice, 1 tsp taco seasoning, 1 tsp honey and 1 T avocado oil. Toss tofu in marinade and let sit about 1/2 hour.

Step 4

Place corn starch in a shallow bowl, In batches, gently remove tofu from marinade and lightly coat in corn starch, shaking off excess.

Step 5

Place on baking sheet and bake 20-25 minutes in 400 degree oven.

Step 6

Serve veggies + tofu with tortillas or taco shells, spinach, guacamole and cheese.

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