Meanwhile…while everyone is going nuts over PSL season, I’m in the kitchen making one of my family’s favorite dishes: Root Vegetable Tacos with Tofu and Lime-Cilantro Cream. I promise you it’s a fiesta in your mouth. If you have read The JetSet Family for a while, you already are well aware that I am on the perpetual search for the following when serving up meals: flavorful seasonal ingredients, healthy, low-fuss recipes, and it has to be made with color. I am a big fan of colorful ingredients.
So it makes complete sense why I am excited to be finally working with our friends at Seeds of Change® for this recipe post. For those unfamiliar with the seed-to-plate brand, Seeds of Change launched a new line of organic simmer sauces, that are not only delicious, but serve up easy-to-make meals, packed with flavor, and most importantly, you choose your own ingredients making the dish as healthy as you desire.
The brand’s savory selection will instantly inspire you to prepare healthier meals which I welcome when possible. All of new simmer sauces are available in an array of the world’s most popular flavors and it’s not uncommon for me to stock my pantry with a bunch of different pouches. Not only are they certified organic, free from artificial colors, flavors, and preservatives, but they taste as though you’ve been slaving over a home cooked meal for hours, when in fact, it hasn’t even been 30 minutes yet. I call this WINNING! The sauces come in an easy-to-pour, no mess, 8 oz. pouch leaving barely any clean up as you sauté your favorite meat, fish or tofu until done by adding a Seeds of Change® Organic Sauce and simmer for 10 minutes.
Home chefs seeking bold flavors with a twist of ethnic food authenticity and let’s be frank, convenience, will appreciate being able to recreate restaurant style dishes on their own. And I love their commitment to using only organic ingredients grown by trusted farmers who share the brand’s passion for goodness. Today I’ll be serving up tacos with the Taco Roasted Chipotle sauce, but I have also tried the Sesame Ginger Teriyaki, Tikka Masala, and Mushroom simmer sauces, and I’m here to tell you, each one was impressive. I’ve tried different proteins from tofu and shrimp, to chicken and beef, and each flavor packet has risen to the occasion.
Feel The Heat
The Taco Roasted Chipotle sauce has genuine south-of-the-border flavor with an extra kick from the Chipotle pepper. But that doesn’t stop me from adding even more heat. Thanks to one of the best cooking classes I’ve taken on authentic Mexican dishes down in Mayakoba, I learned how to add flavorful heat without feeling the burn.
Tacos for Breakfast?
I think my favorite part of this recipe, is that it is the perfect all-day dish. Here’s a tip: add a fried egg on top, or stir for scrambled, and serve for breakfast or brunch on the weekends.
- 1 large sweet potatoes, peeled and chopped
- 1 large beet, peeled and chopped
- 2 smaller potatoes (gold, red, or purple)
- 1 package of extra firm tofu, squeezed and cubed
- 1 radish sliced for garnish
- 1 bunch of cilantro
- 1 white onion peeled and chopped (save some for guac)
- 1 red onion peeled and chopped (save some for guac)
- 1 jalapeno pepper (optional)
- 1 ghost pepper (optional)
- 1 habanero pepper (optional)
- 2 Tbs. canola oil
- 1/2 tsp. salt
- 1 pack of Seeds of Change Taco Roasted Chipolte simmer sauce
- 12 small corn tortillas
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Remaining white onion (chopped)
- Remaining red onion (chopped)
- 1 tomato chopped
- 2 avocados
- Preheat an oven to 450°F (230°C).
- One a lined baking sheet, mix the potatoes, tofu, beet, onions, and peppers in a bowl. Add the oil, salt and stir to coat the vegetables. Spread the vegetables in a single layer. on the baking sheet and roast, stirring once, until the vegetables are caramelized, about 15 minutes.
- Transfer veggies to pan and add Seeds of Change Taco Roasted Chipolte on low to medium heat and slowly sauté the vegetables for another 15 minutes until soft without burning.
- When ready, scoop a portion onto a soft corn tortilla shell and add a dollop of lime-cilantro cream and a side of fresh guacamole (see recipe below.)
- In a bowl, simply stir together the sour cream, the 1/4 cup cilantro, and the lime juice. Done! Place in the fridge until ready to use.
- Scoop out the avocado and mix in well the chopped tomato, onions, and some salt. Place in fridge until ready to eat.
- Garnish with radish slices and serve immediately.
What are your favorite kind of tacos?
We would love to know more! By sharing your tips, experiences, and memories, in our comment section below, you help fellow members of The JetSet Family community decide the best fit for them and their families. Let us know what you liked most, or if you have any questions about Seeds of Change simmer sauces.
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