Description
Curried cauliflower tacos with crispy tofu for the ultimate vegan taco night. Topped with crunchy, tangy pickled onions and a curry sauce. Comforting, satisfying, and fun to eat!
Ingredients
Units
Scale
- Tofu
- 15 ounces extra firm tofu (organic, when possible)
- 1 tablespoon olive oil
- 1 tablespoon gluten free soy sauce or tamari, or coconut aminos
- 1 tablespoon corn starch or arrowroot powder
- Quick pickled red onions
- 1/2 cup distilled white vinegar
- 2 teaspoons agave nectar (or white sugar)
- 1/2 teaspoon salt
- 1 small red onion, sliced
- 1/4 cup water
- Cauliflower
- 1 medium head of cauliflower, cut into extra small florets
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- salt
- Tahini curry sauce
- 1/4 cup + 1 tablespoon tahini paste (sesame butter)
- 1 1/2 teaspoons curry powder
- 1 tablespoons gluten free soy sauce, tamari, or coconut aminos
- 2 tablespoons rice vinegar
- 1/4 cup maple syrup
- 1 tablespoon sesame oil
- 1 garlic clove
- 1 inch ginger, peeled
- 1 to 2 tablespoons water (only if needed to thin)
- Other ingredients:
- Corn tortillas
- cilantro leaves
- lime wedges (optional)
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. And line a medium rimmed baking sheet with parchment paper and another large rimmed baking sheet with foil. Set aside.
- Drain tofu: Drain the tofu from water (at this point you can use a tofu press if you have one and skip the next step) cut the tofu into 1 inch bite sized cubes. Place the cubes on a few layers of paper towels or a clean, lint free kitchen towel, cover the top with more paper towels or the other end of the kitchen towel. Place a cutting board on top of the tofu and place 2 to 4 heavy jars or cans on top of the tofu. Allow the tofu to dry out while you prepare the other ingredients. If you have time to do this step 30 minutes in advance it is best for resulting in a crispier tofu, but okay doing at beginning of recipe.
- Quick Pickled onions: Heat your tea kettle or a small sauce pot with water, allow to come to a boil while you cut the onions. Once the water is up to a boil place the onions in a colander and into the sink. Pour the hot water over the onions (this helps the onions to soften a little and not be quite so strong in onion flavor). To a jar with a tight fitting lid add the, white vinegar, agave nectar or sugar, and salt. Seal the lid and shake until the sugar and salt disloves. Add the onions to the jar, fill with water just to cover and stick the onions in the fridge. Allow them to pickle while you continue cooking.
- Cook the tofu: Toss the drained tofu in bowl with olive oil and the gf soy sauce/tamari until the tofu is well coated. Add the corn starch/arrowroot powder and toss until well coated. Transfer to the medium baking sheet lined with parchment paper. Bake closest to the heat source for 25 to 30 minutes, flipping half way through. The tofu is done when it’s nicely browned and slightly crispy.
- Prepare the cauliflower: Place the cauliflwoer florrets onto the baking sheet lined with foil. Toss witht he oil, curry powder, and salt. Set aside.
- Cook the cauliflower: Once the tofu is flipped (at 10 to 15ish minutes) place the cauliflower in the oven. Bake for 10 to 15 minutes or until the cauliflower is tender and slightly charred.
- Make the tahini curry sauce: Make the sauce while everything is cooking. Place all of the ingredients EXCEPT THE WATER into a food processor. Process until everything is well mixed and the garlic, and ginger are pureed. Taste and adjust flavors as needed. Add 1 to 2 tablespoons of water in if needed – this will depend on how runny your tahini paste is to start out with. The sauce should be slightly thick but still very pour able. Transfer to a serving bowl or mason jar and set aside.
- Prepare tortillas/other toppings: Heat up the tortilla shells as instructed in on the package. Slice lime wedges, if using and pull of cilantro leaves. Set aside. Note: if everything is done cooking and you need to keep things warm while you continue to prepare turn the oven off and keep the cauliflower and tofu in the still warm oven until you’re ready to serve.
- Serve: I like to place all of the ingredients into bowls with spoons/forks for people to create their own tacos as they eat that way things don’t get soggy. I like to build my tacos like this: Tortilla, a little drizzle of sauce, tofu, cauliflower, another drizzle of sauce, pickled onions, and a few cilantro leaves, with maybe a little squeeze of lime. Devour!!!
Notes
Leftovers: Store everything in separate containers. Keep the sauce at room temperature. To heat the tofu it will get semi crispy again if you heat it in a 400 degree oven on a parchment lined baking sheet for 10 to 15 minutes. Everything will last for 4 to 5 days (pickled onions and sauce will last for up to 7 days).
Crispy tofu recipe adapted from Cookie and Kate. View her postfor more in depth instructions on how to get your tofu crispy. 🙂
