Chipotle Cauliflower Tacos
CREAMY, CHIPOTLE TACOS
Ok the sauce is the real MVP in this recipe!! Creamy, smokey, spicy and SO GOOD!
If you’re new here, I love tacos! You’ll find a few different taco recipes throughout my page and I just love them. And cauliflower is really just one of the best veggies to use. The baked crumble tofu in this recipe adds another layer of flavour and texture, it crisps up and absorbs all that delicious flavour and turns into a meaty consistency.
INGREDIENTS
1/2 cauliflower, cut into florets
2 tsp smoked paprika, 1/2 for cauliflower 1/2 for tofu
1 tsp cumin
1/2 tsp coriander
1 tsp chilli (optional)
1/2 block tofu
1 tbsp nutritional yeast
1 tbsp tamari/soy sauce
1/2 tsp sea salt
Coriander
For the sauce:
1/2 cup cashews (soaked 30-60 mins or overnight)
Juice 1 lime
1 tsp smoked paprika
1 tbsp chipotle in adobo sauce
Juice 1 lime
1/2 tbsp maple
1 tsp sea salt
DIRECTIONS
Pre heat oven to 180C/375F.
Mix the cauliflower and spices and dash oil in a bowl until cauliflower is coated.
Spread out on a baking sheet.
Crumble up the tofu with your hand into the same bowl, add nutritional yeast, tamari, smoked paprika and salt and mix until coated.
Spread on same baking sheet and bake for 20-30 minutes until golden and slightly crispy.
For the sauce, combine all ingredients into a high speed blender and pulse on high until smooth adding some water as you go until you reach your desired consistency.
Serve on some corn tacos, with coriander, grilled corn, slaw and whatever else you fancy.