NUTRITION

SERVINGS

INGREDIENTS

200g Cauliflower

150g Extra Firm Tofu

2 tbsp Buffalo Sauce

1/4 cup Panko Breadcrumbs

3/4 cup Black Beans

1/8 cup Raw Cashews

2 Corn Tortillas

Seasonings to taste (garlic powder, smoked paprika, salt, pepper)

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

• 2

  Cut the cauliflower into bite-sized florets. In a bowl, toss the florets with buffalo sauce, garlic powder, smoked paprika, salt, and pepper.

• 3

  Cube the extra firm tofu into 1-inch pieces. Gently mix the tofu with the sauced cauliflower ensuring even coating.

• 4

  Sprinkle panko breadcrumbs over the cauliflower and tofu mixture, tossing lightly to distribute the crunch.

• 5

  Spread the mixture in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, flipping halfway, until the cauliflower is tender and edges are crispy.

• 6

  While the taco filling bakes, prepare the cashew ranch sauce by blending raw cashews, lemon juice, a pinch of salt, a little water (adjust for consistency), and a small garlic clove until smooth and creamy.

• 7

  Warm the corn tortillas in a dry skillet or microwave until pliable.

• 8

  Heat the black beans in a small pot or microwave until warmed through.

• 9

  To assemble, layer a warm tortilla with a spoonful of black beans, a generous serving of the crispy buffalo cauliflower and tofu mixture, and drizzle with the cashew ranch sauce.

• 10

  Serve immediately and enjoy your bold, flavorful, and satisfying tacos!