Roasted cauliflower tofu tacos taste like a fiesta in your mouth! Load em’ up with tender cauliflower, mushrooms, sweet red peppers, taco-seasoned tofu crumbles, and all the fixins’! Vegan and gluten-free.
We’re officially back on the healthy eating band wagon!
I made this recipe the first time the week before Christmas because I was trying to veggie-load (like carbo-loading) before I went down the slide face first into dessertville. The roasted cauliflower tofu tacos were delicious then and even better last night because I’m sure my body has been wondering where all the vegetables are.
Time To Jump On The Tofu Train
I just tried tofu for the first time a few months ago. I know, where have I been?! I don’t know, I guess I had a misconception that is was a spongy, squishy, block. In reality, it’s quite delicious and can be prepared many different ways to take on the flavor of whatever it’s paired with.
I cut it into squares to go with the cauliflower fried rice I was making for dinner. I pressed the tofu to take all the juice out of it, seasoned it well, sauteed it until crispy, and added it to the stir fry. Travis loved the cauliflower fried rice but didn’t care for the tofu.
My friend, Shannon, suggested that I try her favorite method of cooking it like ground beef. Bingo! Travis loved it. Surprisingly, once you add all the seasoning and break it up, it looks just like ground turkey. It tastes delicious too! I don’t think he was able to tell the difference until I asked him what he thought of the tofu.
I say, don’t knock it till you try it!
Which Tofu Should I Buy: Firm or Extra Firm?
It might all be in my head, but I like the extra firm tofu better. It seems to hold its shape batter when I break it up to cook it like ground beef for the tacos.
Just make sure you press it underneath something heavy to drain the excess liquid from it. First, I put a dish towel on a large plate, add the tofu, then fold the other half of the dish towel over the top of the tofu and put my 5-quart dutch oven lid on top to weigh it down. I put it in the fridge like that and leave it for at least one hour.
Roasted Cauliflower Tofu Tacos
One of my New Year’s resolutions is to incorporate more vegetable loaded vegan recipes into our meal rotation. Roasted cauliflower tofu tacos = super healthy + delicious + filling vegan meal. Woot, woot!
I always seem to gravitate towards cauliflower for some reason. It’s just so easy to use it in so many different ways! You can roast it, rice it, blend it into sauce…. I love them all!
Our Favorite Cauliflower Recipes
- Bomb ass buffalo cauliflower tacos
- Spicy buffalo cauliflower avocado toast
- 30-min ginger cauliflower fried rice
- Roasted cauliflower cashew cream alfredo sauce
- Spicy Thai red curry cauliflower soup
You can use a mix of your favorite roasted veggies or any vegetable bits you have leftover in the fridge from last night’s dinner. We loaded the tofu tacos with mushrooms, cauliflower, orange peppers, and onions.
These tacos really fill you up! I might have overloaded mine (of course) but once you add a pile of butter lettuce, tomatoes, avocado, a couple heaping scoops of the vegetable and tofu mix– you’ll have a hard time getting the cauliflower tofu taco to your mouth without losing anything, and that’s fine with me.
The messier the better!
Roasted Cauliflower Tofu Tacos
- 1 large head of cauliflower, cut off the florets
- 1/2 lb cremini mushrooms, sliced
- 2 orange bell peppers, sliced
- 2 tbsp olive oil
- Sea salt and pepper to taste
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 14 oz package of extra firm tofu, pressed and drained
- 1 tbsp taco seasoning
- 1 tsp paprika
- 2 tsp vegan Worcestershire sauce (This is our FAVORITE!)
- 1 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp red chili flakes
- 1/2 tsp cumin
- 1 Tbsp tomato paste (I love this brand because it's organic and in a glass jar so it's easy to store leftovers in the fridge!)
- 1/4 cup fresh cilantro for garnish
- Gluten-free tortillas
- Press tofu (in a tofu press) to remove excess liquid for one hour before cooking it.
- Preheat the oven to 400 degrees.
- Arrange the cauliflower florets, mushrooms, and orange pepper slices on a parchment lined tray.
- Drizzle 2 tbsp of olive oil, salt, and pepper over the top. Toss to coat evenly. Bake for 25-30 minutes, or until everything is tender and the tips of the cauliflower are lightly browned.
- While the vegetables are roasting, saute the diced onions in 2 tbsp of olive oil in a large skillet over medium heat for 5 minutes.
- Add the block of pressed tofu to the pan and use a wooden utensil to break it up into crumbles. The texture and size should resemble ground beef.
- Once you've broken the tofu block up, add all the seasonings, balsamic vinegar, tomato paste, and Worcestershire sauce. Stir to evenly coat everything. Season with salt and pepper. Saute the tofu onion mixture for 10 minutes, stirring occasionally.
- When the vegetables are done roasting, add them to the skillet with the tofu and stir to combine.
- Add fresh cilantro for garnish and serve immediately!
- Assemble tacos with tofu veggie mix, butter lettuce, tomatoes, avocado, guacamole, salsa, or whatever your favorite taco toppings are. Enjoy!
Our favorite avocado chipotle sauce would be delicious drizzled over the top if you want an extra spicy kick!
If you make these roasted cauliflower tofu tacos and post a picture on Instagram, please tag me using the hashtag #StaceyHomemaker so I can see your delicious creation!
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What other veggies would you add to these cauliflower tofu tacos? Let me know in the comments!
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