Dinner tonight was a hit with the kids, I made Coconut Tofu Tacos with Sweet Potatoes, and Lime Cilantro Sauce. It is not very often that both of the kids want to sit at the table and eat a second helping of their meal; but it happened and my preschooler even told me five times that it was ‘so good’, so that must count for something!
I prepped the sauce and cut all of the vegetables earlier in the afternoon when I marinated the tofu, so all I had to do come dinner time, was bread and bake the tofu, and bake the sweet potatoes (which were already cut up); everything else was ready to go on the tacos.
Here’s how I made these delicious tofu tacos:
1 Sweet Potato
1 Yellow Bell Pepper
1/2 Red Onion
8 Corn Tortillas
Prepare the Coconut Crusted Tofu and let sit in the Marinade as per the directions in the tofu recipe.
Slice Cucumbers into match sticks.
Thinly slice the Bell Pepper.
Finely dice the Onion.
Peel and Cube the Sweet Potato.
Brush the Sweet Potato with olive oil and place the Sweet Potato cubes on a parchment lined baking sheet.
Preheat oven to 350′.
Finish preparing the tofu as per the tofu recipe.
When the tofu is baking, use the top rack of the oven to bake the sweet potatoes for 20 – 30 minutes, or until tender and not crunchy when poked with a fork.
Once the tofu and sweet potatoes are done baking, prepare the tacos: To each tortilla, add a couple pieces of tofu, sweet potato, cucumber, pepper, onions, then drizzle with the lime cilantro sauce.