Serves: 8servings Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins
Ingredients:
1 8-ounce Block extra firm tofu, drained & cut into thin strips
⅓ cup Arrowroot starch, the arrowroot starch is optional but will make for a crispier tofu
2 Red bell peppers, cut into thin strips
1 medium Cauliflower, cut into florets
2 tbsp Coconut oil
1 tbsp Smoked paprika
1 tsp Ground cumin
½ tsp Salt
Black pepper
2 cups Shredded lettuce
8-10 Grain-free tortillas, we use Siete Almond Flour toritllas to keep these gluten-free & grain-free but you can use any low carb tortilla or wraps you prefer
Sauce::
¾ cup Compliant mayo or vegan mayo
1 Chipotle peppers in a adobo sauce
Juice of ½ lime
1 tsp Pure maple syrup, sub with preferred liquid sweetener or leave out if preferred
Salt & pepper to taste
Optional toppings
Cherry or grape tomatoes, sliced
1 Avocado , sliced
2 Jalapeno slices
Instructions:
Preheat oven to 400F. Spread the bell peppers & cauliflower onto a baking sheet. Drizzle with coconut oil, smoked paprika, cumin, salt & pepper & use tongs or clean hands to toss well to coat evenly. Bake for 25-30 mins or until veggies are soft & starting to crisp on 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 & fry the tofu, for 3-4 mins on all sides or until golden & crispy. Make the chipotle mayo by mixing ingredients in a food processor until smooth. Taste & season with salt & 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 tacos by adding the tofu, red pepper & cauliflower. Top with some shredded lettuce & more toppings of choice plus a good drizzle of the chipotle mayo!
