Baked Cauliflower Tacos

I take a spin on buffalo cauliflower nuggets by baking with an enchilada-inspired sauce and topping with an avocado cashew cream.


Ingredients:

1 cauliflower, chopped into bite-size florets

Enchilada Sauce:

1 c. tomato sauce

3 tbsp. water

1 tbsp. chili powder

2 tsp. garlic powder

1 tsp. cumin

1 tsp. salt

pinch of cayenne, optional

1/3 c. vegan flour

Avocado Cream: (double recipe to save some for spreading on toast/sandwiches!)

1 avocado

1/4 c. nut milk of your choice

1/4 c. raw cashews

2 tbsp. lemon juice

1.5 tbsp. water

1/2 tbsp. olive oil

1/4 c. cilantro

1 clove garlic

pinch of pepper

1/2 a jalapeño, optional

Directions:

Preheat oven to 450.

Mix tomato sauce, water, and spices in a medium bowl, then slowly add the flour until blended. Coat the cauliflower florets with sauce (if it's not quite enough for your amount of cauliflower, add a bit more tomato sauce). Lay them evenly in a lightly greased pan, and bake for 16-20 minutes. Let them cool while you make the avocado sauce.

Who needs sour cream when avocado exists?! For avocado cashew cream, blend everything until smooth and creamy!

Taco yield: 6-8
Spice-o-Meter: Mild

Seitan Guisada

Seitan is a protein packed wheat gluten that can be used as a vegan meat alternative for sooo many things. Here, I edit my mom's recipe for Carne Guisada into a rich vegan taco filling. You can make your own, but if a grocery store has a tofu section, they probably (hopefully) have seitan.

Ingredients:

8 oz. seitan cubes or strips

1 tbsp. oil of your choice

1 yellow onion, chopped

2 cloves garlic, minced

2 c. tomato sauce

3 tbsp. vegan flour

1/2 c. veggie broth or water

1 tbsp. chili powder

2 tbsp. cumin (we go heavy on the cumino in my family)

salt and pepper to taste

cilantro or green onion for garnish


Directions:

Heat oil and add seitan to brown, about 10 minutes on medium heat. Add 3/4 of your onion and sauté 5 minutes (save some for garnish). Add garlic and continue cooking for about 1 more minute. Add flour and tomato sauce. Sauce can be either store bought or you can easily blend a few tomatoes to make 2 cups.

Add broth/water and chili powder, cumin, salt, and pepper. It will seem very liquidy here, but will soon thicken into a gravy. Bring to a boil, then turn down to simmer, covered, for 1 hour (peak and stir every once in a while to make sure nothing's sticking).

Let it sit uncovered for about 5 minutes to cool down and thicken a bit more. Serve in warm tortillas and top with the extra onion, plus green onion and cilantro if you've got it. Add Cholula if you're feelin' spicy.

Taco yield: 7
Spice-o-Meter: Mild to Medium

Papas con "Huevos"

Papas con "Huevos" or potatoes with tofu scramble makes for a great breakfast taco! Adding curry powder and turmeric gives it the yellow look of eggs plus a yummy new flavor to a tex-mex favorite. This is great if you want a simple, yet filling meal.

Ingredients:

1 package firm tofu

3-5 medium potatoes, cubed

1 tbsp. olive oil

1tbsp. curry powder

1 tsp. turmeric

1 tsp. cumin

2 tsp. salt

1 tsp. pepper


Directions:

Pan fry papas in hot oil until soft. Pat tofu dry with a few paper towels, squish it into large crumbles, and add to potatoes. Add spices and be careful to fold them in as the more aggressive you are, the smaller tofu crumbles you will have. Cook until tofu begins to brown.

Top tacos with some raw spinach and your favorite ranchero salsa.

Taco yield: 8
Spice-o-Meter: Medium