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Roasted Vegetables and Tofu Tacos

This low carb and gluten-free meal is loaded with hearty roasted vegetables and tofu tacos that will leave you feeling fuller and satisfied.

Prep Time10 minsCook Time30 minsTotal Time40 minsDifficultyIntermediateYields10 Servings
 1 medium Cauliflower
 ½ lb Cremini Mushrooms, sliced
 2 medium Bell Peppers, sliced (seeds and membranes removed)
 1 tsp Chili Powder (use a chili blend, not chili pepper powder)
 1 tsp Cumin
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Smoked Paprika
 ¼ tsp Sea Salt
 ¼ tsp Black Pepper
Crumbled Tofu
 ¼ cup Vegetable Broth or water (to saute)
 1 package of Extra Firm Tofu (pressed and drained)
 1 medium Red Onion, diced
 3 medium Garlic Cloves, minced
 1 tbsp Tomato Paste
 1 tbsp Vegan Worcestershire sauce
 1 tbsp Chili Powder
 1 tsp Smoked Paprika
 1 tsp Cumin
 ¼ tsp Sea Salt
 ¼ tsp Black Pepper
Taco Ingredients
 8 Spinach Tortillas (or tortillas of choice)
 1 Head of Butter Lettuce (or Kale, Arugula, or mixed greens)
 1 Large 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.

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Ingredients

 1 medium Cauliflower
 ½ lb Cremini Mushrooms, sliced
 2 medium Bell Peppers, sliced (seeds and membranes removed)
 1 tsp Chili Powder (use a chili blend, not chili pepper powder)
 1 tsp Cumin
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Smoked Paprika
 ¼ tsp Sea Salt
 ¼ tsp Black Pepper
Crumbled Tofu
 ¼ cup Vegetable Broth or water (to saute)
 1 package of Extra Firm Tofu (pressed and drained)
 1 medium Red Onion, diced
 3 medium Garlic Cloves, minced
 1 tbsp Tomato Paste
 1 tbsp Vegan Worcestershire sauce
 1 tbsp Chili Powder
 1 tsp Smoked Paprika
 1 tsp Cumin
 ¼ tsp Sea Salt
 ¼ tsp Black Pepper
Taco Ingredients
 8 Spinach Tortillas (or tortillas of choice)
 1 Head of Butter Lettuce (or Kale, Arugula, or mixed greens)
 1 Large 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.

Roasted Vegetables and Tofu Tacos

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