Vegan Taquitos (Tofu and Sweet Potato)
These tofu and sweet potato vegan taquitos are packed with flavor and baked instead of fried for a healthier take on a crunchy, satisfying appetizer, side, party food, or main! Simple to make, low-budget, and meal-prep friendly!
Servings: 15 taquitos
Calories: 135kcal
Equipment
- baking sheet
Ingredients
- 2 medium-size sweet potatoes, diced
- 1 tablespoon of oil
- 1 block of super firm tofu, shredded
- 1 tablespoon of chili powder
- 1 tablespoon of garlic powder
- 1 teaspoon of smoked paprika powder
- 1 tablespoon of cumin powder
- 1 tablespoon of dry minced onion or onion powder
- 1 ½ cups of chunky salsa
- 15 to 20 corn tortillas
- Toothpicks
- Spraying oil or vegetable oil
Optional garnishes:
- Plant-based sour cream
- Guacamole
- Plant-based shredded cheese
- Finely diced red onion
- Minced cilantro
- Lime wedges
- Salsa
Instructions
- In a pot with boiling water, submerge the sweet potatoes and cook until soft.
- While the sweet potatoes are cooking, in a large pan, add the oil and heat over medium high. Then add the shredded tofu and mix well.
- Continue to cook the tofu for 3 minutes. Then add all of the spices, mix well, and continue to cook for 2 minutes.
- Add the salsa. Mix well, bring to a boil, then lower the heat and simmer until the water is evaporated. Then turn off the heat and set aside.
- Once your sweet potatoes are cooked, drain the water and mash them. Then add to the tofu mixture. Mix well and set aside.
- Heat a pan over medium high heat. Warm up each tortilla for 20 seconds each side—stacking and wrapping them in aluminum foil or a clean kitchen towel. Warming up the tortillas will prevent them from crumbling while rolling them.
- Preheat the oven to 450 degrees F. Prep a nonstick sheet pan with a silicone mat or parchment paper. Once the tortillas are warmed, depending on their size, add about one to two tablespoons of tofu sweet potato mixture to the center of the tortilla and spread it out. It should not be too thick of a layer. See photo for reference. Then, gently roll them and secure them with a toothpick if the are unrolling themselves. Line them up on the sheet pan, leaving some space between them.
- Spray the top of each rolled taco with cooking oil spray or brush them with oil.
- Bake for 10-15 minutes and add more time if needed to reach a crispy golden brown.
- Carefully remove from the oven and enjoy hot. Optionally, serve with vegan sour cream, guacamole, vegan shredded cheese, finely diced red onion, minced cilantro, lime wedges, and salsa.
Notes
If you want fried taquitos, after you bake them, you can add ¼ cup of a high-heat oil to a large pan over medium-high heat and fry the taquitos on each side until golden brown.
- For less prep: Use pre-chopped (or pre-mashed) sweet potato.
- Warm the tortillas: This will ensure they don’t crack while you roll them.
- Seam side down: To ensure the oven taquitos won’t unravel as they bake.
- Don’t skip the oil: You only need a little, but it’s important for making super crispy, crunchy baked taquitos.
Nutrition
Calories: 135kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 210mg | Potassium: 249mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4629IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg