Step 1

For the Roasted Potatoes

Step 1

Preheat your oven to 400F/ 200C.

Step 2

In a large bowl, toss the cubed potatoes with olive oil and taco seasoning until well coated.

Step 3

Spread the potatoes on a baking sheet in a single layer.

Step 4

Roast for about 25-30 minutes or until golden and crispy.

Step 5

For the Crumbled Tofu

Step 1

Drain the tofu and crumble it into a bowl.

Step 2

Heat a skillet over medium heat and add olive oil.

Step 3

Add the crumbled tofu and sauté for a few minutes until it starts to get a bit crispy.

Step 4

Stir in the tomato paste and a splash of soy sauce, seasoning with the taco mix to taste. Cook for another 5-7 minutes, stirring frequently until everything is well combined and heated through.

Step 5

For the Fresh Salad

Step 1

Combine the chopped onion, tomatoes, and green bell pepper in a bowl.

Step 2

Squeeze the lime juice over the vegetables and toss gently to mix.

Step 3

Keep the salad refrigerated in a sealed container and add salt and other seasonings just before serving to avoid drawing out too much liquid.