Food Recipes Vegetarian Tacos With Sweet Potatoes and Corn 5.0 (1) Add your rating & review Only 20 minutes stand between you and getting this kid-friendly vegetarian dinner on the table. By Adina Steiman Adina Steiman Adina Steiman is a James Beard Award-Winning food editor and writer with over two decades in the publishing business. Highlights: * Editorial assistant at Saveur Magazine * Senior editor at Martha Stewart's Everyday Food Magazine * Food and nutrition editor at Men's Health * Features director at SELF * Special projects editor at Epicurious * Acting food director at Real Simple * Deputy digital editor at Food & Wine * Food editor, writer, and consultant Real Simple's Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 20 mins Servings: 4 servings Yield: 8 tacos Jump to recipe Filled with a zesty vegetable-and-tofu mixture, these tacos rival any other. We used the old-school trick of crumbling extra-firm tofu to imitate ground beef's meaty texture. You won’t miss the meaty flavor thanks to a hearty dusting of chili powder and the tasty duo of corn and sweet potatoes. Whether a weeknight family-friendly meal or a fiesta served alongside tortilla chips and guacamole, this dish is likely to become your new classic. Tips for Making the Best Homemade Tacos Ingredients 2 tablespoons olive oil 2 sweet potatoes, peeled and cut into ½-inch chunks 14-oz package extra-firm tofu, drained, patted dry, and crumbled 2 teaspoons chili powder 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 10-oz package frozen corn, thawed 2 tablespoons fresh lime juice (from 1 lime) 8 small flour tortillas, warmed ¾ cup shredded Monterey Jack cheese ¾ cup store-bought refrigerated salsa Lime wedges, for serving Directions 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. Uncover and add tofu, chili powder, salt, and pepper. Cook, stirring occasionally, until tofu is browned, about 5 minutes. Add corn and lime juice, and then cook, tossing, until warm, about 3 minutes. Fill tortillas with tofu mixture, and then top with cheese and salsa. Serve tacos with lime wedges. Jen Causey Chef's Notes How Kids Can Help Invite kids to roll up their sleeves, pat the tofu dry with a few paper towels, and then crumble it into a large bowl for the taco filling.Kids can measure out the chili powder and salt, and then add it to the crumbled tofu. Have them grind in a bit of pepper, too.Tacos are all about assembly, so have kids set up a taco bar by spooning salsa into a bowl and piling shredded cheese on a platter. Rate it Print