Ingredients
- 2 tbsps Tamari
- 3 tbsps Avocado Oil (divided)
- 2 tbsps Taco Seasoning (divided)
- 3 tbsps Nutritional Yeast
- Sea Salt & Black Pepper (to taste)
- 1 1/2 lbs Tofu (extra-firm, pressed, crumbled)
- 1 Sweet Potato (large, chopped into small cubes)
- 1/2 cup Guacamole
- 8 Corn Tortilla (small, warmed)
Directions
- Preheat the oven to 400ºF (205ºC) and lightly grease a baking sheet. Line a second baking sheet with parchment paper.
- In a large bowl, whisk together the tamari, 2/3 of the oil, half of the taco seasoning, nutritional yeast, salt, and pepper. Add the crumbled tofu and toss well. Transfer to the greased baking sheet and toss well.
- In the same bowl, toss the sweet potato with the remaining oil and the remaining taco seasoning. Transfer to the parchment-lined baking sheet.
- Place both baking sheets in the oven. Cook for 22 to 25 minutes until the tofu is browned and crispy and the sweet potatoes are fork-tender. Toss at the halfway mark.
- Divide the guacamole evenly between the warmed tortillas. Top with tofu and sweet potato. Enjoy!