You’re going to want to add this recipe to your Taco Tuesday rotation, but really these tacos will satisfy any day of the week. Layered with crispy roasted sweet potatoes, perfectly seasoned tofu, beans, shredded lettuce, tomatoes, and non-dairy crema, these tacos deliver on both flavor and nutrition. You can easily turn them into burritos as well (for all the Team Burrito fans out there). The filling is so good, you don’t even need guac! 

Ingredients

Lime Chili Cream Sauce 
1 cup cashews 
1 small yellow potato, peeled and diced 
1 lime, zested
1/2 of a lime, juiced 
1/4 teaspoon chipotle powder 
1 tablespoon pickled jalapeno peppers 
1 tablespoon yellow miso 
1/4 cup plant milk 
2 tablespoons nutritional yeast 

Sweet Potato Filling
2 sweet potatoes, peeled & cut into strips 
1/4 teaspoon ground oregano
1 tablespoon granulated garlic

Tofu 
2 tablespoons smoked paprika 
1 teaspoon granulated garlic 
1/2 teaspoon ground oregano 
1 pack firm tofu (approx. 16 oz.)
2 tablespoons grapeseed oil 
2 teaspoons maple syrup 
1 tablespoon apple cider vinegar 
Salt (to taste)

8 corn tortillas 
1 can refried beans
Shredded lettuce
1 tomato, diced

Instructions

1. Make the cream sauce. Add cashews and the potato to a pot and cover with water. Bring to a low boil until the potatoes are fork-tender. 
Drain and place the boiled cashews and potato in a high-speed blender.  Add the rest of the sauce ingredients and blend until smooth and creamy. The sauce will keep for about 1 week in an airtight container in the refrigerator.
2. Preheat the oven to 350.
3. Make the sweet potato filling: In a large bowl, toss the sweet potato strips with oregano and garlic then place on a foil or parchment-lined baking sheet and roast until tender—about 20-25 minutes. Flip them at the 15-minute mark for even roasting. 
4. While the sweet potatoes are baking, make the tofu filling. In a saute pan add the oil, paprika, garlic, and oregano. Allow the spices to roast until you can smell their aroma—about 30 seconds. Add the tofu, using a potato masher or a wooden spoon to break the tofu into a crumble. Add maple syrup, apple cider vinegar, and salt to taste. Allow the mixture to cook until warmed thoroughly—about 2-3 minutes. 
5. Heat up the beans and warm the tortillas.  
6. Assemble tacos by layering the sweet potatoes, beans, tofu, shredded lettuce, diced tomatoes, and a drizzle of cream sauce. Enjoy!

Recipe provided by Stefen Janke of Plant Punk Kitchen.