Roasted Cauliflower Tofu Tacos

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

**Note by BC: omit or substitute oil fir WFPB version.

subheading: Roasted Vegetables -:

1 medium head of cauliflower (florets removed)

½ lb cremini mushrooms sliced

2 medium bell pepper sliced

1 tbsp olive oil (or vegetable broth)

1 tsp chili powder

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

sea salt and pepper to taste

subheading: Crumbled Tofu -:

1 package extra-firm tofu (pressed and drained)

1 tbsp olive oil (or 2 to 3 tbsp vegetable broth)

1 medium red onion diced

3 garlic cloves minced

1 tbsp tomato paste (I love this brand because it's organic and in a glass jar so it's easy to store leftovers in the fridge!)

1 tbsp vegan Worcestershire sauce

1 tbsp chili powder

1 tsp smoked paprika

1 tsp cumin

¼ tsp sea salt

⅛ tsp black pepper

subheading: Taco Toppings + Wraps -:

low-carb tortillas or lettuce wraps (see the notes for low-carb and GF tortilla options)

butter lettuce (or kale, arugula, or mixed greens)

1 avocado sliced

hot sauce (or avocado chipotle sauce)

Directions at staceyhomemaker.com

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