Jen Causey
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4

Only twenty minutes stand between you and getting this delicious vegetarian dinner on the table. The tacos are filled with a zesty vegetable and tofu mixture to rival any other taco. Crumbling extra-firm tofu is an old-school trick to create the meaty texture of ground beef, and here you won’t even miss the meat thanks to a hearty dusting of chili powder and the tasty duo of corn and sweet potatoes. Make it a party and serve with tortilla chips and guacamole. It’s a family friendly meal that is likely to become a classic.

Headnote by Lindsay Maitland Hunt

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high. Add sweet potatoes and cook until starting to soften, 3 to 4 minutes. Add ⅓ cup water, cover, and cook until just tender, 4 to 5 minutes.

Step 2

Uncover and add tofu, chili powder, salt, and pepper. Cook, stirring occasionally, until tofu is browned, about 5 minutes.

Step 3

Add corn and lime juice. Cook, tossing, until warm, about 3 minutes. Fill tortillas with tofu mixture; top with cheese and salsa. Serve tacos with lime wedges.

Chef's Notes

How the kids can help:

  • Invite kids to roll up their sleeves, pat the tofu dry with a few paper towels, and crumble it into a large bowl for the taco filling.
  • Kids can measure out the chili powder and salt and add them to the bowl with the tofu. Have them grind in a bit of pepper too.
  • Tacos are all about assembly, so ask kids to set up a taco bar by spooning salsa into a bowl and piling shredded cheese on a platter.

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Ratings & Reviews

/5
Reviews
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