ROASTED CAULIFLOWER TACOS

This recipe is so delicious. I think I could easily have left off the tofu and it would have been just as good but the tofu adds so much protein. My husband and staff really enjoyed it too.

You can find the recipe at “Stacey Homemaker”: Roasted Vegetables and Tofu Tacos. The picture below is from the blog because I didn’t use tortillas.

What I did differently:

For the roasted vegetables:

-Combined the dry spices in a small bowl then added a little water to make a slurry. Tossed the vegetables with the spice slurry in a bowl then placed them on 2 parchment paper lined baking sheets. Did not use oil or vegetable broth.

What I did differently for the tofu crumble:

-Used 1 tsp onion powder instead of actual onion and 1 tsp garlic powder instead of actual garlic to make it easier

-Combined the dry spices in a small bowl, then added the tomato paste and Worcestershire. Mixed well. Added this to tofu that I crumbled by hand right into the sauté pan. Used my hands to combine well. I then decided I wanted to bake my tofu crumbles instead of cooking on stove so moved them onto the same baking sheet I used for my roasted vegetables which were already out of the oven. I baked the tofu at 400 degrees 10 minutes, tossed, baked another 15 minutes.

What I did putting it all together:

-I did not have tortillas so I enjoyed mine over a bed of arugula and my husband had his without added greens.

-I made my own version of the avocado chipotle sauce based on what I had at home and it was fabulous. It really sealed the deal on the deliciousness of this dish.