Roasted chipotle squash and tofu in tortillas with a spicy tahini lime cabbage slaw. A must make!
Is there anything more fall than butternut squash tacos? This time of year, I want to eat my body weight in squash. Whether that’s in taco form, like these, or in my butternut squash pasta, soup or curry.
Paired with a spicy tahini slaw and roasted tofu cubes, these butternut squash tacos are the perfect weeknight meal.
I’m fairly convinced I could eat anything wrapped up in a tortilla. Tacos have become my new pasta: whenever I’m not sure what to make for dinner, I clean out the fridge and wrap the ingredients in a tortilla, preferably with some type of sauce on top.
While I still do something similar with pasta (almost everything tastes good with a noodle), there’s something a bit more fun about tacos.
These were a creation of a night when I wasn’t sure what I was going to make for dinner, but I knew I wanted something that felt both hearty and light at the same time. That ever elusive feeling of loading your plate up with nourishing foods, but not feeling so full that you can’t get stuff done in the evening.
I know the combination of butternut squash, tofu, red cabbage and the yummiest tahini sauce sounds odd, but TRUST it. It’s maybe one of the tastiest tacos I’ve ever put together and something that I crave now on an almost weekly basis.
I’m calling for chipotle powder for this, which you can easily get at a store like Penzey’s Spices, the internet or perhaps a well-stocked grocery store in your area. I really love the smoky flavor the chipotle powder gives but if you don’t have access to it, use chili powder instead (and ask Santa for chipotle powder next year).
You’ll also need:
Mix together the chipotle powder, garlic powder, chili powder, salt and pepper. This is what you’ll use to coat the squash and tofu
Rub the spice mix over the squash and tofu along with enough olive oil to coat, then roast at 400 degrees for 30 or so minutes until tender.
While the squash is cooking, whisk together the tahini, honey or maple syrup, garlic, sriracha, lime juice and enough water to thin. Toss with the cabbage, cilantro and scallions.
Now it’s time to assemble your tacos! Spoon the slaw into warmed tortillas of choice, then top with the squash and tofu. Drizzle with any remaining sauce.
Roasting tofu in the pan with squash gets it nice and chewy, with a yummy crust on the outside. I swear I eat half the pan while I’m putting these tacos together. Make sure you are using enough oil to allow the squash and tofu to become tender.
The added slaw brings both crunch, texture and a little sweet heat with the honey and lime juice. If this is your first time using tahini, know that you’ll need a little water to effectively thin it out. It will clump once you add the other ingredients and that’s OK. Keep whisking, adding a teaspoon or two of water at a time. You want the consistency to be like a dressing.
I judge all of my sauces by one criteria: do I want to lick the entire bowl/spoon/food processor blade once I’m done? If so, it’s good to go. Obviously, I stuck my tongue in all of the nooks and crannies to get out every last drop of sauce.
For those of you who are really into meal-prep/batch cooking like I am these days- you are in luck!
Here’s how I do it:
To make these butternut squash tacos gluten-free, use corn tortillas or your favorite gluten-free tortillas of choice.
Make sure you are using enough oil so that the squash doesn’t stick. Or, you can line the baking sheet with parchment paper or a non-stick mat, like a silpat.
If you don’t have chipotle powder then I’d recommend using chili powder instead. If you want a more smoky flavor, then I’d recommend adding in a smidge of ground cumin or a little more smoked paprika. For more heat, then add in cayenne pepper.
Yes, you can cook the squash and tofu in a skillet on the stove. Coat the cubed squash and tofu with the spice mix and cook until tender over medium heat.
These vegan tacos are amazing! Roasted chipotle squash and tofu in corn tortillas with shredded red cabbage and a spicy tahini lime sauce. A must make.
*If you don’t have chipotle powder, sub 1/4 teaspoon more chili powder instead
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
This recipe was first published in 2018 and updated in 2022.
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(2 comments) leave a comment
Delicious! Made these for dinner and they were so tasty and packed with flavor as well as super easy to make!
★★★★★
So glad to hear!