Roasted Vegetable Tacos
Yield: 4 tacos
-1 red pepper, cut and trimmed into thirds
-6 cremini mushrooms, chopped in half
-1 shallot, sliced
-2 large cloves of garlic (leave the peel on)
-4 ounces of firm tofu, cut into 1/2 inch cubes
-3 tablespoons flaked nutritional yeast
-2 tablespoons sesame seeds
-1/2 cup shredded romaine lettuce
-1/4 cup chopped kalamata olives
-2 tablespoons Veganaise
-olive oil
-sea salt
-shredded vegan cheese (optional)
-4 tortillas
Preheat the oven to 400 degrees F. Place the pepper, mushrooms, and garlic cloves (peels still on) onto a baking sheet. Drizzle a bit of olive oil and a pinch of salt over everything and pop into the hot oven to roast, about 15 minutes.
Caramelize the onions in a bit of olive oil in a skillet, stirring frequently.
Put the shredded lettuce on a plate, along with the olives and onions and set aside.
In a medium bowl, gently toss the tofu cubes with the nutritional yeast and sesame seeds. Cook the tofu over medium heat in a non-stick skillet, adding a bit of olive oil if desired. Turn the cubes frequently so all sides cook evenly.
Remove the tray from the oven, let the vegetables cool slightly. Dice the pepper and mushrooms into bite-size pieces and put in a bowl. Squeeze the garlic out of the peel, chop them up, and add to the vegetables. Gently stir until all the ingredients are mixed.
Warm the tortillas in the oven for a couple minutes, then spread the veganaise on one half. Layer all the ingredients over the dressing, fold the tortilla in half and serve right away.
Tip: Alternate ways to serve this filling are piled high on top of your favourite whole grain (brown rice, quinoa, etc), or adding a spoonful of salsa.
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