Vegan Sweet Potato Guacamole Tacos

Mmmm, summer.  Is it summer yet?

The sweet peas are vining but not blooming yet.

The basil is planted and so proud of its four little leaves.

The store has apricots AND cherries, at prices I can actually afford!

It must be summer soon.

In the summer I don't like to eat meat much.  With the substantial exception of the occasional barbecue hamburger.

(There is something primal and pagan about summer barbecue.  We must partake of the fruits of the bonfire.)

But, outside of that ritual, I love to dabble in the veggies and the florals that the season presents.

Here we have sweet potato, roasted until soft, sweet, and slightly charred.

Avocado, mashed up with lime and salt to make the simplest and, to my mind, best kind of guacamole.

The kind that tastes like avocadoes, just a little enhanced.

Beans and fat green onions (from the garden!) and sweet red onions.

And check out this tofu cheese I made at home - super easy!  I made it!

I normally prefer my tacos simple: meat, onion, salsa and lime.  Oh and cilantro.  But the divergent flavors in this dish harmonized so nicely.

To veggies!

*Don't forget, I am still hosting a giveaway!  To enter, leave a comment on my previous post.

Vegan Sweet Potato Guacamole Tacos

2 sweet potatoes
olive oil
1 can black beans, rinsed and warmed with a pinch of salt and pepper
4 avocadoes
2 limes, quartered
1 block extra-firm tofu
2 teaspoons mustard powder
1 tablespoon white vinegar
salt and pepper
tortillas (about 12, I prefer corn [moistened and pan-warmed] but flour works too)
green onions, sliced
1 red onion, diced

Preheat oven to 400F.

Wash, peel and chop sweet potatoes into about 1" squares.  Toss with olive oil and a pinch each of salt and pepper.  Roast in oven for 30 minutes, or until slightly charred and very soft when pierced with a fork.

To make vegan cheese:  heat skillet over medium high heat, slick with olive oil (about 3 tablespoons).  Crumble in tofu block, stir in mustard, salt and pepper.  Saute until texture dry and crumbly; pour in vinegar, stir in, remove from heat.

To make guacamole:  Remove avocados from peels, mash with the juice of one of the limes.  Add in 1 pinch of salt for each avocado, about 1 teaspoon salt (or to taste).  Mix all up together.

Warm your tortillas by moistening them with a few drops of water and then heating them in a pan over medium heat until soft and steaming.

To assemble tacos:  layer with sweet potato, black beans, and tofu cheese.  Top with guacamole, green onion slices and red onion.  Mangez.