Cesar Asbedo is LIVE on this episode of #LunchBreakLIVE with his mother, Celia Asebedo, cooking up some awesome sweet potato and tofu taquitos with cheezy sauce!  They had me at CHEEZY SAUCE!  Yum!


Cesar Asebedo reporting #live for #janeunchained news network. Today with Celia Asebedo @peaceful_ollas and myself Cesar Asebedo @we_are_all_everywhere_forever on our 7 year Vegananniversary! Celebrating 7 years of Veganism and animal activism. Excited to share vegan sweet potato and tofu taquitos with cheezy sauce by Celia Asebedo today on #lunchbreaklive #lbl

Posted by Jane Unchained News on Monday, April 27, 2020


Cesar Asebedo is a contributor for JaneUnchained News Network. Cesar and his amazing mom Celia are celebrating their 7-year Veganniversary and we are so happy they shared this special day with us!
By going vegan they have saved over:
5,620,000 gallons of water,
5,100 animals,
153,300 sq.ft of forest,
204, 400 lbs. of grain and
102,200 lbs. of CO2.


Celia is a former educator and is also an amazing vegan chef and Cesar has learned so many skills from her! They love spreading knowledge and empowering the vegan animal rights community with their activism. Celia and Cesar also love sharing recipes and encouraging others to learn how to eat a plant-based diet without sacrificing any flavor. Their traditions have not been lost, they have just gained more love and compassion. They have removed all the death from their recipes and added life to dishes like tamales, tacos, cookies, and the rest of their family recipes, which have been passed down through generations.

Along Cesar’s journey, he has cooked a vegan meal for over 100 people in his community and hosted several vegan events. He has helped create events and marches to raise awareness about cruelty to animals and the need for the masses to transition to veganism. He is an organizer for Animal Alliance Network, which is part of the global Animal Save movement.

Celia loves to represent the Vegan Flag, show people how to prepare vegan food, participate in animal rights activism, and spread veganism wherever she can. Together as a mom and son team, they will always speak up for all animals!


Celia Asebedo preparing fro #LunchBreakLIVE.



vegan taquitos ingredients

Some of the ingredients for the taquitos and cheezy sauce.


Celia Asebedo

Celia Asebedo loves representing the vegan flag.


vegan taquitos

A close up of the sweet potato and tofu taquitos.


vegan taquitos

The finished vegan taquitos.


Celia Asebedo

Celia Asebedo showing off the impact she has had on the planet by going vegan 7 years ago.


vegan taquitos

Vegan Sweet Potato + Tofu Taquitos

Course Dinner, Lunch, Main Courses, Side Dishes
Cuisine Mexican


  • Corn Tortillas - whatever number of taquitos you want to make
  • Extra Firm Tofu - cut in long rectangles
  • Sweet Potatoes - 3-4 steamed and smashed
  • Vegan Shredded or Sliced Cheese of your choice
  • Seasonings to your taste garlic salt, pepper, red chile flakes
  • 3 Tablespoons Olive Oil or other vegetable oil - or none at all


  • Put tofu in a bowl and add seasoning and about 1 T olive oil. Mix to cover tofu. Let sit for a few minutes.
  • Cover baking rack with parchment paper and place tofu on rack. Warm up tortillas in microwave, griddle, or open flame to soften. Brush or spread olive oil lightly (if not using oil skip). Place flat and arrange tofu to cover the length across the bottom 1/3 of tortilla, spoon sweet potatoes to cover tofu. Sprinkle some cheese.
  • over ingredients. Roll tortilla and place on rack with open side down (if it doesn't close easily, you can put a toothpick in it to hold). Put in air fryer (or oven) at 400 degrees. Check for crispiness at 10 minutes. Bake until crispy.
Keyword vegan
Tried this recipe?Let us know how it was!
vegan taquitos

Cheesy Sauce For Taquitos

Course Dressings
Cuisine Mexican


  • 1/2 Cup Raw Cashews soaked
  • 2-3 cut and boiled Potatoes save liquid
  • 2-3 cut and boiled Carrots
  • Other boiled veggies such as a piece of onion or bell pepper, for extra flavor
  • 1/2 Cup Nutritional Yeast
  • Seasonings to your taste garlic salt, pepper, red chile flakes
  • Liquid from boiled vegetables
  • Fresh Chile Pepper - cut a piece and if you like heat do not remove seeds/veins
  • Turmeric if you want sauce to be more yellow, just add 1/2 Teaspoon or as you like


  • Put all solid ingredients in your blender of choice. Add about 1/4 Cup saved liquid and blend.
  • If too thick, gradually add more liquid until you get a creamy sauce. I always save a few cashews or veggies in case it gets too watery. You can adjust seasonings, or add more chile to make it just right for your taste.
Keyword vegan
Tried this recipe?Let us know how it was!