Vegan Sheet Pan Tacos | Idaho Potato Commission

Ingredients

• <span class="s1">1 pound Idaho®</span><span class="s3"> Yukon Gold Potatoes, peeled and diced</span>
• <span class="s1">1 tablespoon olive oil</span>
• <span class="s1">½ teaspoon ground turmeric</span>
• <span class="s1">¼ teaspoon smoked paprika</span>
• <span class="s1">¼ teaspoon ras-el-hanout (substitute with curry powder)</span>
• <span class="s1">2 teaspoon cornstarch</span>
• <span class="s1">½ teaspoon salt</span>
• <span class="s1">½ package (7.75 ounces) extra-firm tofu, pressed and cubed</span>
• <span class="s1">Cilantro, for garnish (optional)</span>
• <span class="s1">2 medium red onions, sliced ¼” thick</span>
• <span class="s1"> ½ green bell pepper, sliced ¼” thick</span>
• <span class="s1">½ yellow bell pepper, sliced ¼” thick</span>
• <span class="s1">½ orange bell pepper, sliced ¼” thick</span>
• <span class="s1">½ red bell pepper, sliced ¼” thick</span>
• <span class="s1">½ tablespoon olive oil</span>
• <span class="s1"> ½ cup raw cashews</span>
• <span class="s1">½ cup water</span>
• <span class="s1">½ – 1 teaspoon nutritional yeast</span>
• <span class="s1">Salt, to taste</span>
• <span class="s1">2 small Roma tomatoes, de-seeded and chopped finely</span>
• <span class="s1">½ small red onion, chopped finely</span>
• <span class="s1">1 teaspoon lemon juice</span>
• <span class="s1">8-10 small wheat tortillas</span>
• <span class="s1">1 ripe avocado, sliced</span>
• <span class="s1">1 cup iceberg lettuce, chopped</span>
• <span class="s1">a handful of fresh cilantro, chopped</span>
• <span class="s1">lime wedges</span>