Name: Tofu Cauliflower Kale Tacos With Lemon Mint Creme
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 2 tbsp. coconut aminos; 2 tbsp. apple cider vinegar; 4 garlic cloves (minced); 1 tbsp. ginger (minced); 1 tbsp. sesame oil; 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; 1/2 tsp. cinnamon; 3 tbsp. green curry paste; 1 tbsp. ginger (minced); 1 tsp. sea salt; 8 corn tortillas; 1/2 cup lemon juice; 4 cloves garlic; 1 tbsp. fresh mint; 2 tbsp. olive oil; 3 tbsp. raw cashews; pinch salt and pepper

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It is Taco Tuesday, and as far as I am concerned, everyday can be Taco Tuesday. Corn tortillas are the one thing that those on a gluten free diet can eat without feeling like they have resorted to an inadequate substitute for the gluten version. Genuine tacos are made with corn tortillas, so there is no deprivation or sacrifice involved. This vegan version of Tofu Cauliflower Kale Tacos with marinated tofu, cauliflower, kale and peppers is light and healthy and the tangy lemon mint crème, makes them feel like a treat. If you enjoy a lower carbohydrate meal, you can serve the stirfy topped with the lemon mint crème, without the tortillas. Vegan, gluten free, dairy free.

Tofu Cauliflower Kale Tacos With Lemon Mint Creme

Alkaline Recipes

Tofu Cauliflower Tacos With Lemon Mint Creme. Vegan, gluten free, dairy free.

5 from 1 vote

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Prep Time 40 mins

Cook Time 10 mins

Total Time 50 mins

Course Main Course

Cuisine American

Servings servings

Calories 293 kcal

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.