These Sheet Pan Potato Tacos are dinner par excellence – wheat tortillas loaded with crispy baked spicy potatoes, tofu and veggies!
Over the years, I’ve come to realize that the hardest part of adulting isn’t the myriad of responsibilities that are exponentially expected of you with each passing year, rather, it’s the mundane churning of weeknight dinners. You can only have so many iterations without slowly and inevitably loosing your sanity, and you cannot get into anything too fancy after 6 p.m. without it leading up to an equally elaborate post-dinner dish washing session.
Which is why Sheet pan dinners are a freaking miracle. And these Sheet Pan Potato Tacos in particular are just pure golden.
What makes these Sheet Pan tacos any different?
- It’s completely plant-based! Even the creamy, dreamy homemade 5 minute queso!
- It has Idaho® Yukon Gold Potatoes – which are slightly sweet, and get delectably crisp too!
- It only takes one sheet pan and 35 minutes for a restaurant worthy spread!
- Add re-fried beans and guac and tortilla chips to the mix and you can even stretch this recipe to two nights of dinner in one fell swoop!
- If packing tacos for lunch seems tedious, the components of this taco makes for a very exciting Taco ‘salad’, which is totally lunch-worthy!
Here’s how I go about making this a hassle-free dinner experience:
Step 1: Preheat the oven. Get the largest baking sheet that would fit into your oven. While I’ve sadly come to learn that aluminium foils cannot be recycled, it does make clean-up so much easier at the end of the night. So in dire circumstances, I’ll respectfully look away as you line your baking tray with foil.
Step 2: As the oven preheats, prep your vegetables. I buy extra firm tofu, which cuts down the pressing time. Learn why and how you must always press your tofu. While the tofu is being pressed, peel and chop your Idaho® Potatoes. Dab the potatoes in kitchen towel to remove as much moisture as you can to start with. Toss with oil + spices + salt. Set aside.
Step 3: Get your pressed tofu slices and cut them into cubes. Transfer your potatoes onto the baking tray. There will be a puddle of juices at the bottom. Toss your tofu into that puddle and let it soak it up. Add cornstarch and more seasoning, if you prefer. Transfer tofu to the same baking tray.
Step 4: Bake the potatoes and tofu in the bottom rack of your pre-heated oven. The tofu will crisp first, so be sure to remove it in time before it hardens to a solid crisp.
Step 5: While the potatoes / tofu are baking, prep your peppers + onions. Microwave the cashews in water to soften. Make your pico de gallo. Shred the lettuce. Blitz your queso.
Step 6: Transfer the potatoes from the baking tray into a bowl and add the sliced onions + peppers to the baking tray. Change the oven broiler and transfer baking tray to the top most rack. Char the peppers under the boiler.
Step 7: While the peppers are broiling, warm your tortillas (I like to hold them over the gas stove with tongs until charred slightly). Slice your avocados and drizzle with lime juice.
Step 8: Assemble everything to preference, enjoy immediately!
Disclosure: This post was sponsored by Idaho Potato Commission. All opinions, as always, are my own. Thank you for supporting brands that support Love is in my tummy.
And when you make this delicious VEGAN Sheet Pan Potato Tacos (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
Vegan Sheet Pan Potato Tacos
- Prep Time:5m
- Cook Time:30m
- Total Time:35m
- Serves: 2
- Yield: 8 tacos
Ingredients
For the roasted potatoes
- 1 lb Idaho® Yukon Gold Potatoes, peeled and diced
- 1 tbsp. olive oil
- ½ teaspoon ground turmeric
- ¼ teaspoon smoked paprika
- ¼ teaspoon ras-el-hanout (substitute with curry powder)
- 2 tsp. cornstarch
- ½ teaspoon salt
For the roasted tofu
- ½ package (7.75 ounces) extra-firm tofu, pressed and cubed
- 2 tsp. cornstarch
- Cilantro, for garnish (optional)
For the roasted vegetables
- 2 medium red onions, sliced ¼” thick
- ½ green bell pepper, sliced ¼” thick
- ½ yellow bell pepper, sliced ¼” thick
- ½ orange bell pepper, sliced ¼” thick
- ½ red bell pepper, sliced ¼” thick
- ½ tablespoon olive oil
For the cashew queso
- ½ cup raw cashews
- ½ cup water
- ½ – 1 teaspoon nutritional yeast
- Salt, to taste
For the pico de gallo
- 2 small roma tomatoes, de-seeded and chopped finely
- ½ small red onion, chopped finely
- 1 tsp. lemon juice
- Salt, to taste
To assemble
- 8 -10 small wheat tortillas
- 1 ripe avocado, sliced
- 1 c iceberg lettuce, chopped
- a handful of fresh cilantro, chopped
- lime wedges
Instructions
Roast the potatoes and tofu
- Preheat oven to 425°F/220°C.
- If you had your potatoes soaking in water to prevent discoloration, rinse under tap water until the water runs clear, drain and dab dry with kitchen towels.
- In a bowl, combine the potatoes with the rest of the ingredients: oil, ground spices, cornstarch and salt. The salt will draw moisture out of the potatoes in just a few minutes and create a batter.
- Transfer the potatoes (without any excess liquid) onto a medium baking tray, arranging them as well spaced as you can.
- In the remaining liquid, toss the pressed tofu, add more cornstarch and salt and toss until the tofu absorbs the flavors and liquid. Transfer to the same baking tray, and arrange them as well spaced as you can.
- Bake in the preheated oven at 425°F/220°C on the lower baking rack until the potatoes are crispy browned on the bottom (20-25 minutes) and the tofu is crispy(15-20 minutes).
Make the cashew queso
- While the vegetables are roasting, make the cashew queso. In a bowl combine the raw cashews and water. Microwave for 2 minutes. Let sit in the hot water until completely soft.
- Drain the cashews (reserve the liquid) into a small blender with 2 tablespoons of the cooking liquid, nutritional yeast and salt. Blend until completely smooth, adding more water as necessary to get a drizzling consistency.
- Transfer to a bowl and keep covered until ready to serve.
Make the pico de gallo
- In a bowl, combine all the ingredients and toss to mix.
Make the roasted vegetables
- Transfer the roasted potatoes and tofu to serving bowls.
- Reposition the baking rack to the top most position. Turn on the broiler.
- Arrange the sliced onions and peppers onto the baking tray, spreading it as evenly as possible. Toss with oil.
- Broil for 3-5 minutes or until the vegetables are smoky and soft.
Assemble
- Roast the tortillas over direct flame until slightly charred in spots. This adds a little extra flavor. If you do not have access to an open flame, warming them on a skillet also helps.
- Layer the taco ingredients – roasted vegetables, pico, queso, lettuce, cilantro and lime into a warm tortilla and eat immediately.
- Note: With refried beans and guacamole, you can stretch this recipe to feed more people. Or use the leftovers in a taco salad for lunch.
Aarush Sharma says
Nice! Thanks for sharing such a delicious recipe with us.
JACKELIN SLACK says
Brilliant! I love how quick, easy and healthy these are. Yum!
Tina Dawson says
Thank you Jackelin!!! <3 <3 <3