Tofu Cauliflower Kale Tacos With Lemon Mint Creme
Tofu Cauliflower Tacos With Lemon Mint Creme. Vegan, gluten free, dairy free.
Servings 4 servings
Calories 293kcal
Ingredients
Tacos
Marinade
- 2 tablespoon(s) coconut aminos
- 2 tablespoon(s) apple cider vinegar
- 4 garlic cloves minced
- 1 tablespoon(s) ginger minced
- 1 tablespoon(s) 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 teaspoon(s) coconut aminos
- ½ teaspoon(s) cinnamon
- 3 tablespoon(s) green curry paste
- 1 tablespoon(s) ginger minced
- 1 teaspoon(s) sea salt
- 8 corn tortillas
Lemon Mint Crème
- ½ cup lemon juice
- 4 cloves garlic
- 1 tablespoon(s) fresh mint
- 2 tablespoon(s) olive oil
- 3 tablespoon(s) 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
