• Sumo

The New Year calls for new flavors and these delicious tacos have a unique blend of vegetables that is sure to thrill and delight! The level of kick from the pepper and chile powder can be adjusted to your tastes.

Roasted Veggie Tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4


  • 1 Teaspoon Olive Oil
  • 2 Portobello Mushrooms Caps, sliced
  • 1 Butternut Squash, peeled, seeded and cut into 1/4 inch slices
  • 1 Red Onion, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1 Tablespoon Chile powder
  • 2 Teaspoons Cumin
  • 1/2 Teaspoons Garlic Powder
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Cup Frozen Shelled Edamame
  • 1 Teaspoon Garlic, minced
  • 1/4 Cup Silken Tofu
  • 2 Tablespoons Cilantro, roughly chopped
  • 1 Tablespoon Lime Juice
  • Pinch of Salt
  • 1/2 Avocado, pitted and peeled
  • 8 Corn Tortillas


  1. Preheat the oven to 425F and lightly grease a baking sheet with the olive oil. Bring a small pot of water to boiling.
  2. In a large bowl combine the mushroom, squash, onion, and bell pepper. Sprinkle with the chili powder, cumin, garlic powder, oregano and pepper flakes and toss to combine; make sure everything is evenly coated.
  3. Spread out on to the baking sheet and roast for 20 minutes, stirring once.
  4. Add the edamame to the pot of boiling water, reduce heat to medium-high and cook for five minutes. Drain, rinse with cool water and add to a food processor with the garlic, tofu, cilantro, lime juice, salt and 1 tablespoon of water. Pulse until smooth then add avocado and pulse until combined.
  5. Heat tortillas and then divide between four plates, top with a portion of vegetables and sauce. Serve and enjoy!