2medium Bell Peppers, sliced (seeds and membranes removed)
1tspChili Powder (use a chili blend, not chili pepper powder)
1tspCumin
1tspOnion Powder
1tspGarlic Powder
1tspSmoked Paprika
¼tspSea Salt
¼tspBlack Pepper
Crumbled Tofu
¼cupVegetable Broth or water (to saute)
1package of Extra Firm Tofu (pressed and drained)
1medium Red Onion, diced
3medium Garlic Cloves, minced
1tbspTomato Paste
1tbspVegan Worcestershire sauce
1tbspChili Powder
1tspSmoked Paprika
1tspCumin
¼tspSea Salt
¼tspBlack Pepper
Taco Ingredients
8Spinach Tortillas (or tortillas of choice)
1Head of Butter Lettuce (or Kale, Arugula, or mixed greens)
1Large Avocado, sliced
Hot Sauce
1
Press the tofu in a press to remove excess liquid for 30 minutes. If you don't have a press, you can wrap the block of tofu in paper towels or a dish towel and place a heavy pot on top of it.
Roasted Vegetables
2
Preheat the oven to 400 degrees.
3
Arrange the cauliflower florets, sliced mushrooms, and sliced bell peppers on two large silicone-lined trays.
4
Sprinkle chili powder, cumin, onion powder, smoked paprika, garlic powder, salt, and black pepper over the vegetables and toss to coat evenly. Bake for 30 minutes, or until everything is tender and the tips of the cauliflower florets are lightly browned.
Crumbled Tofu
5
While the vegetables are roasting, saute the diced red onion in vegetable broth in a large pan over medium heat until it's soft and translucent. Add more liquid if the pan gets too dry.
6
Next, add the minced garlic, tomato paste, and vegan Worcestershire sauce. Stir and let it cook for 2 more minutes.
7
Push everything to one side of the pan and use your hands to crumble the block of pressed tofu into the other side of the pan. Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over the tofu. Stir the tofu around to coat it in the seasonings and then mix everything in the pan together. Reduce the heat to medium-low and let the mixture cook for 10 minutes, stirring occasionally until it's warmed through.
8
The roasted vegetables should be done around the same time that the tofu mixture is ready. Build your tacos with low-carb wraps, butter lettuce, a scoop of tofu crumbles, roasted vegetables, avocado slices, and a drizzle of hot sauce.
Notes:
9
For the best texture, use firm or extra-firm tofu. Don't use silken tofu, it's too soft.
10
Press and drain the tofu before you add it to the pan so it has a dry, firm texture.
11
Try not to overcrowd the sheet pans. If the pan is too crowded, the vegetables will just steam instead of roast.
12
Store the leftover filling in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
2medium Bell Peppers, sliced (seeds and membranes removed)
1tspChili Powder (use a chili blend, not chili pepper powder)
1tspCumin
1tspOnion Powder
1tspGarlic Powder
1tspSmoked Paprika
¼tspSea Salt
¼tspBlack Pepper
Crumbled Tofu
¼cupVegetable Broth or water (to saute)
1package of Extra Firm Tofu (pressed and drained)
1medium Red Onion, diced
3medium Garlic Cloves, minced
1tbspTomato Paste
1tbspVegan Worcestershire sauce
1tbspChili Powder
1tspSmoked Paprika
1tspCumin
¼tspSea Salt
¼tspBlack Pepper
Taco Ingredients
8Spinach Tortillas (or tortillas of choice)
1Head of Butter Lettuce (or Kale, Arugula, or mixed greens)
1Large Avocado, sliced
Hot Sauce
Directions
1
Press the tofu in a press to remove excess liquid for 30 minutes. If you don't have a press, you can wrap the block of tofu in paper towels or a dish towel and place a heavy pot on top of it.
Roasted Vegetables
2
Preheat the oven to 400 degrees.
3
Arrange the cauliflower florets, sliced mushrooms, and sliced bell peppers on two large silicone-lined trays.
4
Sprinkle chili powder, cumin, onion powder, smoked paprika, garlic powder, salt, and black pepper over the vegetables and toss to coat evenly. Bake for 30 minutes, or until everything is tender and the tips of the cauliflower florets are lightly browned.
Crumbled Tofu
5
While the vegetables are roasting, saute the diced red onion in vegetable broth in a large pan over medium heat until it's soft and translucent. Add more liquid if the pan gets too dry.
6
Next, add the minced garlic, tomato paste, and vegan Worcestershire sauce. Stir and let it cook for 2 more minutes.
7
Push everything to one side of the pan and use your hands to crumble the block of pressed tofu into the other side of the pan. Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over the tofu. Stir the tofu around to coat it in the seasonings and then mix everything in the pan together. Reduce the heat to medium-low and let the mixture cook for 10 minutes, stirring occasionally until it's warmed through.
8
The roasted vegetables should be done around the same time that the tofu mixture is ready. Build your tacos with low-carb wraps, butter lettuce, a scoop of tofu crumbles, roasted vegetables, avocado slices, and a drizzle of hot sauce.
Notes:
9
For the best texture, use firm or extra-firm tofu. Don't use silken tofu, it's too soft.
10
Press and drain the tofu before you add it to the pan so it has a dry, firm texture.
11
Try not to overcrowd the sheet pans. If the pan is too crowded, the vegetables will just steam instead of roast.
12
Store the leftover filling in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
