Roasted Zuccini Tacos with Tofu



For the ToFu

  • 1 (15 oz) block extra-firm tofu

  • 3 tablespoons tamari

  • 3 tablespoons freshly squeezed lime juice

  • 1 clove garlic, finely minced or grated

  • 1 tablespoon agave nectar or maple syrup

  • Pinch of red pepper flakes

  • 2 teaspoons neutral vegetable oil

for the Vegetables

  • 2 zucchini, quartered lengthwise and cut into 1/2 inch pieces

  • 2 cups fresh or frozen corn kernels

  • 1 small white or yellow onion, thinly sliced

  • 1 tablespoon neutral vegetable oil

  • 1 tablespoon freshly squeezed lime juice

  • 1/2 teaspoon ground cumin

  • Coarse salt and freshly ground black pepper


  • 1/4 cup shelled hemp seeds 

  • 6 tablespoons freshly squeezed orange juice 

  • 1 tablespoon freshly squeezed lime juice 

  • 1 1/2 tablespoons red wine vinegar 

  • 2 tablespoons olive oil 

  • 1 cup firmly packed fresh parsley 

  • 1/2 cup firmly packed fresh cilantro 

  • 1 clove garlic, coarsley chopped 

  • 1/2 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 

Cooking instructions

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

To prepare the tofu, cut it into 16 rectangular pieces and put it in a nonreactive rectangular baking pan, preferably one large enough to fit the tofu in a single layer. In a small bowl or measuring cup, whisk together the tamari, lime juice, garlic, agave nectar, and red pepper flakes. Pour the mixture over the tofu.

To cook the vegetables, combine the zucchini, corn, onion, oil, lime juice, and cumin in a medium bowl and mix well. Spread the vegetables on the lined baking sheet and sprinkle generously with salt and pepper. Bake for 30 to 35 minutes, until the onion is lightly golden and some of the corn is crispy, stirring once halfway through the baking time.

Meanwhile, to make the chimichurri sauce, combine the hemp seeds, orange juice, lime juice, vinegar, oil, parsley, cilantro, garlic, salt, and pepper in a blender (preferably a high speed blender) and process until smooth. If the sauce is thicker than you'd like, add water, 1 tablespoon at a time, to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the sauce will keep for 5 days.) 

About 5 minutes before the end of the baking time for the vegetables, put the taco shells in the oven to warm them.

To cook the tofu, put the oil in a large skillet or grill pan over medium-high heat. Transfer the tofu to the pan, reserving the marinade. Cook the tofu for 3 to 4 minutes on each side, until lightly browned or grilled. Pour the remaining marinade over the tofu and remove the pan from the heat.

To serve, fill each taco shell with about 1/4 cup of the vegetables, a few pieces of the tofu, a tablespoonful of cilantro, and a generous drizzle of the sauce.