I love how simple this recipe is. Just chop the veggies and tofu, throw them on a sheet pan, add tamari and liquid smoke, sprinkle with seasoning, cook and enjoy!
3 bell peppers (I subbed one pepper for a delicata squash (seeds removed, squash needs less time to cook so check midway through cooking))
8 ounces of mushrooms
1 small red onion cut into wedges
1 block of super firm tofu (drained and pressed)
1 tablespoon of liquid smoke
1 tablespoon of tamari
1 tablespoon of chili powder
1 teaspoon of cumin
1 teaspoon of garlic powder
1 teaspoon of smoked paprika
½ teaspoon of salt
1 lime, sliced
½ bunch of fresh cilantro, chopped
8-12 corn or whole grain tortillas
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper and set aside. Chop veggies and dice tofu into ½-1 inch pieces and place on the sheet pan. Mix chili powder, cumin, garlic powder, smoked paprika and salt into a small bowl. Add liquid smoke and tamari to the chopped veggies and toss until evenly coated. Sprinkle the seasoning mixture over the veggies and tofu. Use tongs or a spatula to gently toss the vegetables and tofu until everything is evenly coated in the spices. Bake for 20 minutes, then remove and toss everything well. Check and remove delicata squash if using so it doesn’t get too mushy. Return to the oven and bake for an additional 15 to 20 minutes, until the edges of the peppers are browned. Once done cooking, remove from the oven and sprinkle the juice of 1 lime wedge over the veggies; toss and top with cilantro. Serve immediately with warmed tortillas (I usually warm my tortillas for 1 minute wrapped in paper towels in the microwave) and salsa.