Nutritious Vegan and Gluten-free Breakfast Tacos with Roasted Cauliflower, Spicy Tofu Scramble, and Avocado Cilantro Pesto
- 1 large cauliflower head (about 5 cups - cut into 1-inch florets)
- 1/2 lime freshly squeezed
- 3-5 whole garlic cloves
- 2 tbsp olive oil
- salt + pepper
- 14 oz extra-firm tofu
- 1 + 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/8 tsp onion powder
- 1/8 tsp salt + pepper (each)
- 3 tbsp mild salsa
- 2 tbsp filtered water
- 1 avocado
- 1 cup roughly chopped cilantro
- 1/3 cup raw cashews
- 1/4 cup olive oil
- 1/4 cup non-dairy milk (unsweetened)
- 3 large fresh basil leaves
- 1 lime freshly squeezed
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Preheat oven to 425F.
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Wash and cut cauliflower into small 1-inch florets. In a bowl, mix with olive oil, lime juice, salt and pepper. Place on a baking sheet with the whole garlic cloves. Roast in preheated oven for 40 minutes, turning occasionally to mix with roasted garlic cloves. Once cauliflower is browned, discard garlic and set cauliflower aside.
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Cut tofu into 1/4-inch pallets and press for at least 15 minutes.
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Add tofu scramble spices (except salsa) to a small bowl and mix with 2 tbsp filtered water to form a liquid paste.
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Once tofu is pressed, heat a skillet on medium-low heat. Using your hands or a fork, crumble tofu pallets into skillet and cook until pieces start browning. Add liquid spice mix. Add salsa. Stir to heat up.
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Add pesto ingredients to food processor or high-speed blender. Process on high until creamy, about 2 minutes.
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Fill a corn tortilla with roasted cauliflower and spicy tofu scramble. Top with avocado-cilantro pesto.
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Optional but always tasty: add a squeeze of lime juice for extra zest, top with salsa and vegan sour cream, and don't forget the hot sauce!
Serving size depends on how many ingredients you stuff into your tortillas. I would say you can get approximately 8 tacos with plenty of leftover pesto.
Nutrition Facts based on 1 taco:
