Something New with Beets: Tofu Beet Tacos

Taco night just went seasonal!

I try to be a patron of eating seasonally. But it isn’t always easy. When a family favorite or a weeknight go-to calls for something out of season—zucchini in the dead of winter or parsnips in early summer—it’s hard to resist tossing it in the cart, whether it’s imported or not.

I forgive myself for those mango-in-January moments by leaning into the crops that are in season and grown locally. Right now, for many of us, that means beets. They’re everywhere. And they’re cheap.

So, I bought a bunch. And instead of letting them glare at me from the fridge every time I opened the door, I roasted them the moment I got home.

Because, in my humble opinion, a roasted beet is so much more useful than a raw one when you’re making dinner decisions (especially last minute).

My advice to you: when you bring home beets, roast them right away.

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How to Roast Beets

Option 1: Heat the oven to 400°F (200°C). Chop off the beet greens (save them if they’re fresh), give the beets a good scrub, and wrap each one snugly in foil. Pop them on a baking sheet and roast until a knife slides in easily — about 40–60 minutes depending on their size. Let them cool a bit, then just rub the skins off with your hands.

Option 2 (my go-to): Halve or quarter the beets (especially if they’re on the bigger side — though smaller ones are sweeter and better quality). Place them in a casserole dish with about ¼ cup water, cover tightly with foil, and roast for 40–60 minutes. The smaller the pieces, the quicker they cook, so keep that in mind. Once they’re out, keep them covered for another 10-20 minutes to let them steam themselves soft and cool down before peeling.

Once you’ve roasted them, the options are endless. Slice them into salads, blend them into hummus, drop them into a smoothie for a shock of pink, or eat them simply with a drizzle of tahini, a squeeze of lemon, and pinch of salt.

I also love using beets in unexpected ways (beet brownies, anyone?). But the other night I though, why not tacos?

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Beet Taco How-To

Here’s what I did: grated roasted beets on the large hole of a box grater, mixed them with fresh garlic and lime juice until they turned into a juicy, slaw-like filling. Then I paired them with roasted tofu as the “meat,” creamy cashew sour cream, sweet corn, and crunchy greens.

The result? Really, surprisingly good. Actually—better than good. The smoky tofu, tangy beets, and rich sour cream were perfectly balanced. The tacos were such a hit, I’ve already made them again without changing a thing.

Tofu Beet Tacos

These tacos are one of my favorite plant-based meals. They strike the perfect balance: zesty lime-soaked beets, smoky roasted tofu, a creamy cashew sour cream, and crisp greens for crunch. They’re hearty yet fresh, healthy yet indulgent. Start with roasted beets (instructions and substitutions are in the notes) and you’re already halfway to dinner.

Makes 8 tacos

INGREDIENTS

Roasted Tofu

1 block (14 oz / 400 g) extra-firm tofu, drained and diced into ½-inch (1.25 cm) cubes

1 tbsp (15 mL) tamari

1 tsp (2 g) ground cumin

½ tsp (1 g) smoked paprika

½ tsp (1 g) chili powder

½ tsp (1 g) garlic powder

½ tsp (1 g) onion powder

1 tbsp (6 g) nutritional yeast

Pinch of sea salt

Few grinds black pepper

Lime Beet Slaw

2 medium roasted purple beets (about 1½ cups / 200 g grated)

Juice of 1 lime (about 2 tbsp / 30 mL)

1 large clove garlic, minced

Pinch of chili flakes (optional)

Pinch sea salt or to taste

For Toppings and Assembly

Cashew cream (recipe here or see substitutions)

1 cup (150 g) thawed or reheated frozen corn kernels

1 small head romaine or green leafy lettuce, shredded or chopped

Fresh cilantro, to taste

Hot sauce, optional

8 corn, whole wheat, brown rice, or sprouted tortillas (5–6 inch / 12–15 cm)

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HOW-TO

1. Prep the tofu: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Add the diced tofu to a bowl and drizzle with tamari. Toss to coat and let sit for a few minutes to absorb.

2. Roast the tofu: In a small bowl, mix together the cumin, smoked paprika, chili powder, garlic powder, onion powder, nutritional yeast, salt, and black pepper. Sprinkle the mixture over the tofu and toss gently with a spatula until coated. Spread on the baking sheet and bake for 25 minutes, flipping halfway through, until golden and slightly browned.

3. Make the beet slaw: While the tofu roasts, peel the roasted beets (if not already peeled) and grate them on the large holes of a box grater. Place in a bowl and toss with lime juice, garlic, chili flakes, and salt. Set aside.

4. Assemble the tacos: Warm the tortillas (in the microwave or on a skillet). Build each taco with roasted tofu, beet slaw, a dollop of cashew cream, corn, lettuce, and finish with cilantro and hot sauce, if using.

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Printable Recipe

Tofu And Beet Tacos

56.3KB ∙ PDF file

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Notes

Substitutions

• Beets: Any color beet works. No beets? Try sauerkraut or pickled vegetables instead.

• Cashew cream: Swap for store-bought vegan sour cream, guacamole, or diced avocado. A drizzle of tahini would do too! You want something rich to balance the beets.

• Tofu: Use 2 cans (15 oz / 425 g each) of black beans. Toss with spices and roast (for a shorter time, start with 15 minutes and check).

• Corn: Optional — skip if you don’t have it or use canned instead of frozen.

• Lettuce: Swap with thinly sliced cabbage or kale.

• Cilantro: Try fresh dill, sliced green onions, or sprouts.

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