• Preheat Oven to 425º F.

Tofu Block Prep

• Press the block of tofu for 15 minutes while you get the sweet potatoes ready for the oven.
• Wrap the block of tofu in a clean kitchen towel (or paper towels) and stack a few heavy cookbooks on top.

Sweet Potatoes - 2 ways

• Baked Sweet Potatoes - wash and pat dry the sweet potatoes. Poke a few times with a fork. Place whole potatoes on baking sheet in 425º F oven for 30 - 45 minutes until fork tender. OR
• Roasted Sweet Potatoes - cut in half lengthwise, sprinkle with spices, place cut side down on parchment lined baking sheet.
• Bake at 400º F for 25 - 30 minutes until fork tender.

Taco Filling

• Heat oil over medium-high heat until shimmering. Crumble the pressed block of tofu* into a hot, non-stick skillet (if no oil, add a splash of water as required to prevent sticking).

  I use the Sunrise Soyganic Extra Firm Tofu
• Add 2-3 tablespoons of taco seasoning, garlic powder, oregano, tomato paste, salsa, and a splash of water or broth then fry it over medium to high heat for 5 – 8 minutes.

  I add about ¼ - ½ cup more water or broth (if needed) and the chipotle tabasco then simmer over medium-low until evaporated.

Sweet and Spicy Tahini Sauce

• Place all ingredients in a small bowl and whisk together. Taste and adjust flavours as desired. Add a tablespoonful or two of water to thin as needed.
• Leftovers can be stored in a jar in the fridge for a week.

Toppings / Garnish

• Prepare toppings while the potatoes are baking:

  Avocado cut into chunks.

  Sweet cherry tomatoes halved.

  Black Beans, drained and rinsed.
• Shredded purple cabbage OR make creamy, Sloppy Slaw (recipe below)*
• Grilled Corn (optional), place frozen corn in a hot cast iron skillet, stirring so it doesn't stick. Add 1 crushed garlic clove, pinch sea salt, coarse ground pepper, squeeze of lemon/lime and red pepper flakes. Quick and flavourful option.

Putting It All Together

• Split the baked potato open OR score/churn the roasted potato half with a fork.
• Spoon the taco filling on to each sweet potato.

  Top with the avocado, tomato, beans, cabbage, green onions, chopped cilantro, red pepper flakes, and a liberal drizzle of sauce.

*Sloppy Slaw Recipe (Optional)

• Use your favourite slaw mix from grocery store or shred ½ cabbage to make 2-3 cups. Whisk together (2-4 tbsp Vegenaise, 2-4 tbsp vinegar, squeeze of lemon, pinch of sugar, S&P). Taste for flavour – adjust as necessary. Pour sauce over cabbage mixture and toss to incorporate.

  PRO TIP: I like to use pickled hot pepper juice instead of vinegar – but of course, any vinegar will work perfectly fine.