vegan tacos

My go-to tacos never disappoint. Full of flavor and meaty texture as well as a variety of nutrients - real New Mexico real true. This recipe makes 3-4 tacos

ingredients

• 1 japanese sweet potato
• 1 delicatta squash
• 1/2 lb tofu
• paprika
• cumin
• salt
• 4-5 cloves garlic
• 4 tbsp olive oil
• 2tbsp roasted green chile or 2 fresh jalapenos
• 1-2 leaves kale or green cabbage
• 1/2 daikon radish (preferrably red)
• 6-8 fresh corn tortillas

process

1. preheat oven to 200F
2. seed the squash
3. medium-fine dice the squash, sweet potato and tofu and stir-fry in a skillet on medium heat; add the seasonings to taste - you're probably adding chiles so don't go crazy
4. once the sweet potato and squash start to get cooked (about 10-15 minutes), mince the garlic and add it in, stirring
5. slice the greens, cabbage, and chiles (if you're using fresh)
6. throw the tortillas in the oven, in a single layer on a sheet pan (you may have to heat your tortillas in phases if you don't have room for all of them)
7. pull the tortillas out after about 5 minutes, they should be pliable
8. the stir-fry should be about done at this time too, let it go a little longer if you need to
9. plate the tortillas double (two tortillas per taco)
10. scoop a few tablespoons of filling onto each taco, they shouldn't be too full to hold but they should make a little bit of a mess when you eat them
11. top with green chile and the fresh veg