Ingredients
Scale
Roasted Potatoes
- 2 sweet potatoes – diced
- 1 russet potato – diced
- 2–3 tbsp avocado oil
- 1 tbsp cajun seasoning
- 1/2 tbsp taco seasoning or Mateo’s hot chipotle taco seasoning
Ground Tofu
- 12 oz extra firm tofu – drain all the water
- 1 tbsp soy sauce
- 1 tsp each: garlic, onion, smoked paprika, ground cumin, salt, oregano
Instructions
Roasted Potatoes
- Preheat oven to 380F, add the diced potatoes into a baking tray along with the seasonings and drizzle on the oil. Give everything a good mix and roast for 20 mins.
Ground Tofu
- Heat up oil in a hot skillet, carefully add the crumbled tofu into the pan. Add in the soy sauce and cook on med/high heat for 2 mins. Next add in the all the seasonings and cook for additional 3-4 mins until the edges of the tofu are nice and crispy.
Assembly
- Add the roasted potatoes into a bowl, layer with ground tofu and any choice of toppings you desire. I love to add crispy iceberg lettuce, tomatoes, onions, shredded cheese, guacamole and sour cream!
- Prep Time: 10
- Cook Time: 25
Keywords: tofu bowls, fiesta potatoes, healthy mexican food, meal prep