Veggie Tacos
These Veggie Tacos are easy to make with crispy tofu, roasted cauliflower, bell peppers, shredded lettuce, avocado, tomatoes with a chipotle sauce. They're gluten-free, grain-free, low carb and perfect for lunch or dinner! You can easily swap out the tofu and serve them in a bowl or over lettuce wraps to make them paleo or Whole30 compliant.
Ingredients
- 1 8-ounce block extra firm tofu , drained and cut into thin strips. Leave out and add sliced portobello mushrooms or roasted sweet potatoes for paleo and Whole30
- ⅓ cup arrowroot starch , the arrowroot starch is optional but will make for a crispier tofu
- 2 red bell peppers , cut into thin strips
- 1 medium cauliflower , cut into florets
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- Black pepper
- 2 cups shredded lettuce
- 8-10 grain-free tortillas , we use Siete Almond Flour toritllas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto or jicama wraps or coconut wraps to make these Whole30
- Sauce:
- ¾ cup compliant mayo or vegan mayo
- 1 chipotle peppers in a adobo sauce
- Juice of ½ lime
- 1 tsp pure maple syrup , sub with preferred liquid sweetener or leave out if preferred
- Salt and pepper to taste
Optional toppings
- cherry or grape tomatoes , sliced
- 1 avocado , sliced
- 2 jalapeno slices
Instructions
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Preheat oven to 400F. Spread the bell peppers and cauliflower onto a baking sheet. Drizzle with olive oil, smoked paprika, cumin, salt and pepper and use tongs or clean hands to toss well to coat evenly. Bake for 25-30 minutes or until the veggies are soft and starting to crisp on the edges.
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Meanwhile, toss the tofu strips in arrowroot starch until well coated. Heat a thin layer of oil in a frying pan on medium heat and fry the tofu, for 3-4 minutes on all sides or until golden and crispy.
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Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
Heat tortillas up by frying on a frying pan for 10-20 seconds or use tongs to char directly over a gas burner for 2-3 seconds, rotating until desired level of doneness.
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Assemble the tacos by adding the tofu, red pepper and cauliflower. Top with some shredded lettuce and more toppings of choice plus a good drizzle of the chipotle mayo!
