These tacos are perfect for any meal and super easy to whip up for the whole family. If you need to make something for the meat lovers, cook up some chicken on the side. The flavors in this dish however should do the trick on its own to make any meat lover think differently about tofu.
1 small cauliflower
4 cloves garlic
1 Tbs cumin
1 Tbs chili powder
2 tsp dried oregano
2 tsp sunflower seed oil
1 block extra-firm tofu
3 tsp soy sauce
2 Tbs lime juice
⅓ cup nutritional yeast
2 tsp hot sauce
8 corn tortillas
- Preheat oven to 450 degrees. Place beets (peeled and cut into 1/2-inch wedges) on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a knife, 25 to 30 minutes.
- While the beets are cooking, chop up the cauliflower into pieces, about 2 cups. Shed carrots on a box grater. Mice garlic and jalapeñ In a small bowl mix together cumin, chili powder, and oregano.
- In a large skillet, heat the oil over medium heat. Add cauliflower and cook until the cauliflower starts to get tender, about 3 to 4 minutes. Add garlic and jalapeños and sauté for about 30 seconds.
- Drain tofu and squeeze out as much water as possible. Crumble tofu into the pan. Sauté for 2 to 3 minutes. Add the soy sauce and lime juice in the pan. Add the spice blend, shredded carrot, and nutritional yeast. Stir and let it cook for 2 minutes. Top with hot sauce and pile into tortillas.
Nutritional Facts: per serving
280 cal; 10g total fat (1g sat fat); 35g carb; 417mg sod; 10g fiber; 18g protein; 13g sugars
*This recipe is based off of a recipe from Thug Kitchen; eat like you give a fuck