1 pkg Kevin’s Natural Foods Classic Taco Sauce
6 crunchy gluten-free taco shells
1 pkg firm tofu, cut into ½ inch thick cubes
½ cup broccoli florets
1 small onion, chopped
2 small red bell peppers, sliced into ½ in by 2 inch slices
1 medium carrot, peeled, chopped into ½ inch thick coins and cut in half
1 large avocado, cubed
Green onions, chopped for garnish
Cilantro, for garnish
Place all appropriately cut vegetables and tofu in a bowl and lightly season with Kevin’s All-Purpose Seasoning. Add and toss to coat with Kevin’s Classic Taco Sauce. Hold back a small bit of sauce to pour over the finished tacos.
Place vegetables and tofu on a sheet pan lined with parchment paper. Bake for 20-25 minutes or until veggies are golden brown and tender.
Once vegetables and tofu are done, scoop an even amount of filling into each taco shell.
Garnish with avocado, green onions, cilantro and desired amount of extra Classic Taco Sauce.