Tofu and Butternut Squash Tacos with Cilantro Lime Tahini Sauce

These Tofu and Butternut Squash Tacos with Cilantro Lime Tahini Sauce are the perfect healthy vegan taco recipe.

5 from 1 vote

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Prep Time 5

Cook Time 35

Course dinner

Cuisine American, american asian fusion, american mexican fusion

Servings

Calories 444 kcal

Ingredients

Filling

1 block firm/extra firm tofu
1 small/medium butternut squash
1 tablespoon oil
1 tablespoon nutritional yeast
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon cumin

Tahini Sauce

¼ cup tahini
¼ cup water
½ cup cilantro
1 clove garlic
juice from 1 lime
salt/pepper to taste

Other ingredients

6 taco shells of choice

Instructions

Preheat oven to 400 degrees.
Add tofu and butternut squash to a sheet pan. If your sheet pan is not non-stick make sure to line it with parchment paper. Toss the tofu and squash in oil and all of the ingredients listed under that section. Bake for 30-35 minutes.
Add all sauce ingredients to a blender or processor and blend until smooth.
Warm 6 taco shells (or the amount you plan on eating). Top with filling and spoon over sauce. Dig in and enjoy.

Notes

This recipe also tastes great served with rice if you are not feeling tacos.

Nutrition

Calories: 444kcalCarbohydrates: 16gProtein: 25gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 13gTrans Fat: 0.03gSodium: 40mgPotassium: 266mgFiber: 5gSugar: 1gVitamin A: 475IUVitamin C: 2mgCalcium: 305mgIron: 5mg

Keyword Barbecue Shredded Tofu Tacos

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