TEMPEH TACOS WITH BREADED AND BAKED CAULIFLOWER

SERVES 8 TACOS

227g (8oz) original tempeh

3 tbsp hot sauce (such as Frank’s), divided

1⁄4 cup plus 2 tbsp unsweetened dairy-free milk, divided

1 small head cauliflower

1 cup whole wheat flour

2 tbsp taco seasoning

1⁄2 cup panko breadcrumbs

2 tbsp nutritional yeast

1 tbsp coconut oil

2 cups shredded romaine lettuce

8 taco shells

2 Roma tomatoes, chopped

Lime wedges (optional)

Salsa (optional)

NUTRITIONAL VALUES

Calories: 1294kcal
Fat: 6.7g (3.6g S.Fat)
Carbs: 10.6g
Protein: 19.4g
Sugar: 10.1g
Sodium: 1237mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4).

Cut the tempeh into 1/4-inch strips, then tear those into 1/2-inch pieces.

In a small bowl, combine 1 tablespoon hot sauce and 2 tablespoons milk. Toss in the tempeh. Allow to marinate for 1 hour.

In the meantime, cut the cauliflower florets into small bite-size pieces.

In a large mixing bowl, combine 2 tbsp hot sauce and 1/4 cup milk. Toss in the cauliflower.

In a large mixing bowl, combine the flour, taco seasoning, panko, and nutritional yeast.

Remove the cauliflower from the wet mixture and toss it in the flour mixture to coat all of the florets. Bake for 20 to 30 minutes, turning after 15 minutes, on a baking sheet. When finished, you should be able to easily pierce them with a fork.

In a small skillet over medium-high heat, heat the oil and add the tempeh while the cauliflower bakes. Cook for about 2 minutes, flipping every now and then, until the pieces are golden brown. Remove from the heat and place on a paper towel.

Assemble the taco by putting lettuce in the bottom of a shell and spooning tempeh, cauliflower, and tomato on top. If desired, serve with lime wedges and salsa.

THREE-LAYER TACOS WITH KALE SLAW

SERVES 6 TACOS

FOR THE FILLING

1 tbsp taco seasoning

3 tbsp tamari

227g (8oz) extra-firm tofu, drained, and cut into 1⁄2-inch chunks

1 425g (15oz) can pinto beans, drained and rinsed

1⁄4 cup finely diced white onion

2 Roma tomatoes, finely diced

1⁄2 tsp salt

Pinch of ground black pepper

1 tsp chopped parsley

FOR THE KALE SLAW

1 cup de-stemmed and coarsely chopped kale

1 tbsp lemon juice

1 cup thinly sliced purple cabbage

1 cup thinly sliced green cabbage

1⁄4 cup shredded carrots

2 tbsp dairy-free mayonnaise

1 tbsp lime juice

1 tsp maple syrup

1 chipotle pepper in adobo sauce, chopped finely

FOR THE ASSEMBLY

6 taco shells

NUTRITIONAL VALUES

Calories: 1076kcal
Fat: 32.7g (9.5g S.Fat)
Carbs: 143.1g
Protein: 55.6g
Sugar: 9.7g
Sodium: 2179mg

METHOD

FILLING:
Mix the taco seasoning and tamari in a small bowl. Place aside.

Toss the tofu in the tamari mixture. While preparing the bean mixture and slaw, marinate.

In a small bowl, combine the beans, onion, tomatoes, salt, pepper, and parsley. Toss everything together and set aside to meld.

KALE SLAW:
In a medium mixing bowl, combine the kale and lemon juice. To soften the kale, massage it with your hands. Combine the cabbages, carrots, mayonnaise, lime juice, maple syrup, and chili in adobo sauce in a mixing bowl. Combine thoroughly.

ASSEMBLY:
Layer the taco shells with the bean mixture, tofu, and finally the slaw.