• 1 Package Dr. Praeger’s Sweet Potato Hashbrown’s
  • 1 Package Firm Tofu
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Oregano
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 4 Cups Spinach
  • 1 Cup Black Beans
  • 1/4 Cup Vegan Mayonnaise
  • 1 Tablespoon Sriracha
  • 1 Tablespoon Ketchup
  • 1/4 Tsp Garlic Powder
  • 8 Corn Tortillas
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Sweet Potato Hash Browns
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Serves: 8 tacos
Cook time: 15 minutes

  1. Pre-heat your oven to 450 degrees Fahrenheit. Place your hash browns on a baking sheet lined wth parchment paper. Put in the oven for 5 minutes, flip, and let cook for an additional 4 minutes.
  2. While your hash browns are cooking, directly crumble your tofu into a sautee pan on medium heat for 3-4 minutes. Add all of your spices (except for the garlic powder). Add in your black beans & spinach. Cook until the spinach is wilted. Take off heat.
  3. Make your sauce! In a small bowl combine your vegan mayo, ketchup, sriracha and garlic powder.
  4. Heat your tortillas. Then, evenly distribute your tofu scramble and hash browns among to tortillas. Drizzle on your sauce and serve!