Tofu Taco Stuffed Sweet Potatoes
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.
Servings 2 servings
Calories 873kcal
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
Instructions
- Preheat oven to 450.
- 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.
- 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.
- 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.
- 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.
- Combine the yogurt, lime juice, and a little water to thin.
- Plate the sweet potatoes, top with taco "meat", salsa, and drizzle with yogurt sauce.
Nutrition
Calories: 873kcal | Carbohydrates: 81g | Protein: 47g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1464mg | Potassium: 1720mg | Fiber: 23g | Sugar: 17g | Vitamin A: 33986IU | Vitamin C: 39mg | Calcium: 139mg | Iron: 5mg
