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Roasted Butternut Squash and Tofu Tacos with Avocado Cream Sauce. These #vegan and #glutenfree tacos are amazing! Roasted chipotle squash and tofu in corn tortillas with shredded red cabbage and avocado cream sauce. A must make! | www.delishknowledge.com| #tofu #butternutsquash #vegan #vegetarian #glutenfree #tacotuesday #healthy #tacos #mexican

Roasted Butternut Squash and Chipotle Tofu Tacos

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8-12 tacos 1x
  • Category: dinner, main, vegan, glutenfree
  • Cuisine: Mexican

Description

Roasted Butternut Squash and Chipotle Tofu Tacos with Avocado Cream Sauce. These vegan and gluten-free tacos are amazing! A must make.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8-12 tacos 1x
  • Category: dinner, main, vegan, glutenfree
  • Cuisine: Mexican
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8-12 tacos 1x
  • Category: dinner, main, vegan, glutenfree
  • Cuisine: Mexican
Scale

Ingredients

  • 1 teaspoon chipotle powder (more chili powder will work in a pinch, but try and get chipotle powder if you can) 
  • 1/4 teaspoon garlic powder 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 1 teaspoon chili powder 
  • 1 pound cubed butternut squash 
  • 1 teaspoon olive oil 
  • 1 package firm tofu, drained, pressed and cubed (see this post on how to press tofu, or use a tofu press
  • 2 large ripe avocados
  • 1/2 teaspoon kosher salt
  • 1/2 cup fresh cilantro leaves 
  • 1/4 cup fresh lime juice 
  • 12 tablespoons unsweetened soy milk 
  • 2 cups finely shredded red cabbage
  • 812 corn tortillas, for serving 

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Combine together the chipotle powder, garlic powder, salt, pepper and chili powder. Divide half of the spice mixture on the squash until coated. Place in a single layer on a baking sheet or roasting pan and cook for 35-45 minutes until tender and slightly caramelized. Depending on the size of your pan, you may need two. Take care that the squash is in a single layer, otherwise it will steam and won’t get crispy. 
  3. Rub the remaining spice mixture with 1 teaspoon oil on the tofu. Place in a separate baking sheet in a single layer and bake for 25 minutes until chewy and golden brown. 
  4. While the tofu and squash are cooking, puree together the avocados, salt, cilantro, lime juice and soy milk until creamy. Depending on how ripe your avocados are, you may need to add more soy milk and/or lime juice. Set aside. 
  5. To assemble, divide cabbage among corn tortillas and top with tofu and squash. Drizzle with avocado cream and serve. 

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