Ingredients
Equipment
Method
- Preheat the oven to 200°C (400°F). On a baking tray, toss the pumpkin cubes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Roast for about 20 minutes or until tender and slightly caramelized.
- In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the cubed tofu and sauté until golden brown on all sides, about 10 minutes. Add the sliced bell peppers and cook for an additional 3-5 minutes until they are slightly tender.
- While the tofu and bell peppers are cooking, prepare the tahini lemon sauce. In a mixing bowl, whisk together tahini, lemon juice, minced garlic, and enough water to achieve a pourable consistency. Season with salt to taste.
- Once the pumpkin is roasted and the tofu mixture is cooked, remove both from heat.
- To assemble the tacos, warm the corn tortillas in a dry skillet for about 30 seconds on each side. Place a generous serving of the tofu, bell pepper, and pumpkin mixture onto each tortilla, then drizzle with the tahini lemon sauce.
- Serve the tacos cut in half with a fresh side salad and lime wedges for an extra splash of flavor.
Nutrition
Notes
Feel free to switch up the ingredients! If you’re not a big fan of pumpkin, zucchini or sweet potatoes would make a great alternative.
These tacos can be assembled in advance; just store the filling separately from the tortillas to keep everything fresh.
When reheating, simply warm up the filling on the stovetop and toast the tortillas for a couple of seconds.
Get creative with your toppings—fresh avocado or a sprinkle of crushed chili flakes can elevate these tacos to the next level! Enjoy!
These tacos can be assembled in advance; just store the filling separately from the tortillas to keep everything fresh.
When reheating, simply warm up the filling on the stovetop and toast the tortillas for a couple of seconds.
Get creative with your toppings—fresh avocado or a sprinkle of crushed chili flakes can elevate these tacos to the next level! Enjoy!