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Tofu Cauliflower Kale Tacos With Lemon Mint Creme
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Tofu Cauliflower Kale Tacos With Lemon Mint Creme

Tofu Cauliflower Tacos With Lemon Mint Creme. Vegan, gluten free, dairy free.
Course Main Course
Cuisine American
Keyword cauliflower, tacos, tofu
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 servings
Calories 293kcal
Author Alkaline Recipes

Ingredients

Tacos

    Marinade

    • 2 tbsp. coconut aminos
    • 2 tbsp. apple cider vinegar
    • 4 garlic cloves minced
    • 1 tbsp. ginger minced
    • 1 tbsp. sesame oil

    Stirfry

    • 1 lb organic firm tofu cubed (Press the tofu with a towel to eliminate liquid before cutting into cubes)
    • 1 onion chopped
    • 4 cloves garlic minced
    • 3 cups kale
    • 3 cups minced cauliflower
    • 1 red pepper chopped
    • 2 tsp. coconut aminos
    • ½ tsp. cinnamon
    • 3 tbsp. green curry paste
    • 1 tbsp. ginger minced
    • 1 tsp. sea salt
    • 8 corn tortillas

    Lemon Mint Crème

    • ½ cup lemon juice
    • 4 cloves garlic
    • 1 tbsp. fresh mint
    • 2 tbsp. olive oil
    • 3 tbsp. raw cashews
    • pinch salt and pepper

    Instructions

    Tacos

    • Mix all marinade ingredients and marinate tofu for 30 minutes.
    • Cook cauliflower and kale in microwave for 2 minutes. Drain water, if any.
    • Saute onions, garlic, red pepper and tofu in olive oil.
    • Drain excess water from pan before adding spices so that your tacos are not soggy.
    • Add salt, cinnamon, coconut aminos and curry paste.
    • Add cooked cauliflower and kale. Mix vegetables into tofu stirfry.
    • Saute 3-5 minutes until kale and cauliflower are thoroughly mixed and cooked.
    • Spoon stirfry mix into heated corn tortillas and top with lemon mint crème.
    • Sprinkle parsley for garnish.

    Lemon Mint Crème

    • Blend all ingredients in blender until smooth

    Nutrition

    Serving: 2g | Calories: 293kcal