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Tofu Taco Stuffed Sweet Potatoes

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Taco night just got an upgrade! These Tofu Taco Stuffed Sweet Potatoes are loaded with savory, taco-seasoned tofu, fresh avocado-tomato salsa, and a creamy, dairy-free lime sauce. Roast the sweet potatoes until tender while you cook the tofu in a skillet until golden and meaty. Ready in about 30 minutes, these protein-packed, gluten-free stuffed sweet potatoes are perfect for an easy weeknight dinner or meal prep.
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Tofu Taco Stuffed Sweet Potatoes!

If you love tacos and sweet potatoes, this is for you. This recipe is 100% about to become your new favorite! It was only a matter of time before the two came together to make the world’s easiest, most delicious weeknight dinner!

These Tofu Taco Stuffed Sweet Potatoes have everything I love about taco night, minus the tortillas. We’re talking smoky, savory taco tofu piled onto warm, baked sweet potatoes, and topped with chunky avocado salsa and a generous drizzle of creamy lime sauce. And the best part? They’re ready in just 30 minutes, made with simple, wholesome ingredients, and pack approximately 40 grams of plant-based protein per serving!

Let’s talk tofu taco filling!

The secret is using high-protein, super-firm tofu! Crumble it, sizzle it, and cook it until golden in a skillet with tomato paste, taco spices, coconut aminos, and vegan beef bouillon for the tastiest tofu taco filling! A little arrowroot powder helps create that slightly chewy, ground-meat-like texture, while the broth keeps everything juicy and flavorful.

It’s the kind of tofu recipe that could win over someone who still thinks “tofu is boring” or “hates the way tofu tastes,” because, let’s be real, they have no idea. Also, given how far Eric has come in his tofu appreciation journey, I’m pretty confident in that statement!

Why You’ll Love These Taco Stuffed Baked Sweet Potatoes

Beyond being absolutely delicious, these stuffed sweet potatoes are a nutritional powerhouse. You get complete plant-based protein from the tofu, plenty of fiber to support digestion and keep you satisfied, beta-carotene (which your body converts to vitamin A, hello, glowing skin) from the sweet potatoes, and heart-healthy fats from the avocado. 

Plus, this recipe is incredibly versatile: meal prep the components and assemble before eating, swap in your favorite toppings, or turn leftovers into a taco bowl the next day! The options are seriously endless.

Ingredients for Tofu Taco Stuffed Sweet Potatoes

Here’s what you’ll need to make these vegan stuffed sweet potatoes, plus a few suggested substitutions.

For the Sweet Potatoes

  • Sweet Potatoes: The base of the recipe! Roasting them cut-side down gives you tender, fluffy centers and lightly caramelized edges. Use similarly sized sweet potatoes, so they cook evenly. You can use regular potatoes, but sweet potatoes take the cake for me!
  • Olive Oil Spray: Optional, but a little oil helps encourage browning. You can leave it out if you prefer.

For the Taco Tofu

  • High-Protein Super Firm Tofu: My favorite choice for this recipe, because its dense texture lets you skip pressing! It also crumbles into a meat-like texture, perfect for taco filling.
  • Arrowroot Powder: Helps absorb excess moisture and gives the tofu a slightly firmer texture as it cooks. Tapioca starch or cornstarch will also work.
  • Chili Powder, Paprika, Cayenne, Garlic Powder, Onion Powder & Oregano: The smoky, warm, slightly spicy base of the taco seasoning. For a shortcut, use your favorite taco seasoning.
  • Tomato Paste, Maple Syrup & Coconut Aminos: Tomato paste adds rich, concentrated tomato flavor, maple syrup provides balance, and coconut aminos add a salty-sweet umami note, making it taste a little more savory.
  • Vegan Beef Bouillon: The secret to that deep taco-meat flavor without using actual beef. Dissolve it in water to create a savory broth the tofu absorbs.

For the Avocado Tomato Salsa

  • Avocado: Adds creaminess and richness. Choose one that’s ripe but still firm enough to hold its shape.
  • Cherry Tomatoes: Bring juicy sweetness and acidity to balance the smoky tofu.
  • Red Onion: Adds a little bite and crunch. To soften the onion’s bite, soak it in water for a few minutes after chopping.
  • Fresh Cilantro: Brightens the salsa and gives it that fresh taco-night flavor.
  • Lime Juice: Adds acidity and helps keep the avocado from browning too quickly.

For the Creamy Lime Sauce

  • Yogurt and Fresh Lime Juice: Creates a cool, creamy contrast to the warm, spicy tofu.

How to Make Taco Stuffed Sweet Potatoes

These taco stuffed sweet potatoes come together in a few simple steps.

Roast the Sweet Potatoes

Preheat your oven to 450°F. Slice the sweet potatoes in half lengthwise. Lightly spray with olive oil (if using), then salt and pepper. Place the sweet potatoes cut-side down on a baking sheet and roast for about 25 minutes, or until they’re fork-tender.

Brown the Tofu

While the potatoes roast, heat a large skillet over medium heat with a splash of water or cooking oil. Crumble the super firm tofu directly into the skillet, keeping the pieces small and irregular. Sprinkle with arrowroot powder and stir to coat.

Cook for about 10 minutes, stirring occasionally, until the tofu starts turning golden. Don’t rush this step! Letting the tofu brown before adding the liquid makes a big difference in the final texture.

Add the Taco Seasoning

Sprinkle the tofu with chili powder, paprika, garlic powder, onion powder, oregano, and cayenne. Add the tomato paste, coconut aminos, maple syrup, water, and vegan beef bouillon. Stir well, breaking up the bouillon as it dissolves.

Simmer until the liquid reduces and thickens into a rich sauce that coats the tofu. Season with salt and pepper to taste. You want the filling juicy and flavorful, not swimming in broth.

Make the Avocado Salsa & Crema

Combine the cubed avocado, chopped cherry tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Gently toss to combine. Keep it chunky; we’re making salsa, not guacamole!

In a separate small bowl, whisk together the dairy-free yogurt and lime juice, then add a splash of water until it’s thin enough to drizzle.

Assemble the Sweet Potatoes

Place the roasted sweet potato halves on plates, cut-side up. Gently fluff the centers with a fork to create room for the filling. Pile the taco tofu onto each half, add a generous spoonful of avocado salsa, and finish with the creamy lime sauce. Dinner is served!

How To Customize and Meal Prep This Recipe

One of my favorite things about these stuffed sweet potatoes is how easy they are to customize. If you’re making these for a family or group, put the toppings in separate bowls and let everyone build their own.

  • Add More Vegetables: Shredded lettuce, cabbage, corn, bell peppers, or sautéed mushrooms all work well.
  • Turn Up the Heat: Add pickled jalapeños, hot sauce, chili crisp, or extra cayenne.
  • Swap the Protein: Black beans, lentils, tempeh, or another plant-based ground-meat alternative can replace tofu.

For meal prep

Roast the sweet potatoes and prepare the taco tofu ahead of time. Store them separately in airtight containers, then reheat and add freshly made salsa and lime sauce when you’re ready to eat. You can also prep the salsa ingredients ahead of time, but wait to cut the avocado until serving for the best color and texture.

What To Serve With Taco Stuffed Baked Potatoes

These loaded sweet potatoes are hearty enough to serve on their own, especially with all the tofu and fresh toppings. But if you’re feeding a crowd or want to round out the meal, try Mexican Street Corn Pasta Salad, The World’s Best Guacamole, or this insanely delicious Roasted Salsa!

How to Store Leftovers & Reheat

Store the roasted sweet potatoes and taco tofu in separate airtight containers in the refrigerator for up to 4 days. Keep the avocado salsa and lime yogurt sauce refrigerated separately. Eat the salsa fresh, and you can make the yogurt sauce ahead.

To Reheat

Warm the sweet potatoes in a 350°F oven until heated through, or microwave them for a quicker option. Reheat the taco tofu in a skillet over medium-low heat with a splash of water if needed. Once everything is warm, add the salsa and creamy lime sauce. I actually love making extra tofu because it’s just as good in tacos, wraps, and grain bowls later in the week.

Tips for Making the Best Taco Stuffed Sweet Potatoes!

  • Choose Similar-Sized Sweet Potatoes: They’ll roast more evenly and finish around the same time.
  • Roast Cut-Side Down: This helps caramelize the cut surface while keeping the centers tender.
  • Use Super Firm Tofu: It holds its texture and doesn’t need pressing. If using extra-firm tofu, press it first to remove excess moisture.

Stuffed Sweet Potatoes FAQ

Can I make stuffed sweet potatoes ahead of time?

Absolutely. Prepare the roasted sweet potatoes and taco tofu ahead of time, then store them separately. Reheat and add the fresh toppings right before serving.

Can I bake the sweet potatoes whole instead of halved?

Yes. Pierce them with a fork and bake until tender. Whole sweet potatoes generally take longer, depending on their size. Slice them open before adding the toppings.

Did you make this recipe?

If these stuffed sweet potatoes blew your mind, let me know!! Leave a rating and review below, and then try these other delicious taco-inspired recipes next:

High Protein Taco Bowls

Mini Vegan Taco Cups

Layered Vegan Taco Salad

Want more? Check out my list of cozy squash recipes!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Tofu Taco Stuffed Sweet Potatoes

5 from 2 votes
Print Recipe Pin to Pinterest!
Taco night just got an upgrade! These Tofu Taco Stuffed Sweet Potatoes are loaded with savory, taco-seasoned tofu, fresh avocado-tomato salsa, and a creamy, dairy-free lime sauce. Roast the sweet potatoes until tender while you cook the tofu in a skillet until golden and meaty. Ready in about 30 minutes, these protein-packed, gluten-free stuffed sweet potatoes are perfect for an easy weeknight dinner or meal prep.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course
Calories: 873

Equipment

  • oven, stove

Ingredients
  

  • 2 medium sweet potatoes, halved
  • olive oil spray, optional
  • salt and pepper
Taco Stuffing Ingredients
  • 16 oz high protein super firm tofu, crumbled
  • 1 tbsp arrowroot powder, tapioca flour, or cornstarch
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ¼ tsp cayenne
  • 2 tbsp tomato paste
  • 1 tbsp coconut aminos
  • 1½ cup water
  • 1 cube vegan “beef” bouillon
  • 1 tsp maple syrup
  • salt and pepper, to taste
Salsa Ingredients
  • 1 avocado, cubed
  • ½ cup cherry tomatoes, coarsely chopped
  • ¼ red onion, finely chopped
  • ¼ cup cilantro leaves, finely chopped
  • ½ lime, juiced
  • ½ tsp sea salt
Garnishes
  • ½ cup plain, unsweetened, dairy-free yogurt
  • ½ lime, juiced
  • water, if needed, to thin

Method
 

  1. Preheat oven to 450.
  2. Lightly spray the sweet potatoes with olive oil (if using), then generously season all sides with salt and pepper. Place cut side down on a baking sheet and transfer to the oven. Bake for about 25 minutes, until fork-tender.
  3. Heat a large skillet over medium heat and add a splash of water or cooking oil to coat. Add in the crumbled tofu and sprinkle with starch. Cook, stirring occasionally, for about 10 minutes until golden.
  4. Sprinkle with the spices and add the tomato paste, water, coconut aminos, maple syrup, and bouillon, and stir until it thickens. Season with salt and pepper.
  5. While the sweet potatoes and tofu are cooking, prepare the salsa by adding all ingredients to a bowl and gently stirring to combine - this should be loose and chunky, not mashed like a guac.
  6. Combine the yogurt, lime juice, and a little water to thin.
  7. Plate the sweet potatoes, top with taco "meat", salsa, and drizzle with yogurt sauce.

Nutrition

Calories 873kcalCarbohydrates 81gProtein 47gFat 36gSaturated Fat 7gPolyunsaturated Fat 2gMonounsaturated Fat 10gSodium 1464mgPotassium 1720mgFiber 23gSugar 17gVitamin A 33986IUVitamin C 39mgCalcium 139mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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4 Responses

  1. 5 stars
    I have made this twice! Once I swapped out the tofu for TVP and the second time I airfried the sweet potato vs baking. Both were so good!!!

    Reply

  3. 5 stars
    Excellent. Easy to make and they are delicious.
    Thank you. My non plant based husband really liked!!!

    Reply
5 from 2 votes

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