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.
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.
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.
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.
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!