Category: dinner
Yield: 4 servings
Calories/serving: 250
Preparation time: 45 minutes
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Ingredients
- 1 head cauliflower, cut into florets
- 1 yellow bellpepper, sliced
- 200g tofu, crumbled
- 100g vegetarian sausages, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 avocado, sliced
- 4 cornmeal, for tortillas
- 1 teaspoon salt
- 200ml water, warm
Directions
Preheat the oven to 200°C.
In a large bowl, toss the cauliflower florets and sliced yellow bell pepper with 1 tablespoon of olive oil, smoked paprika, ground cumin, chili powder, and garlic powder until evenly coated.
Spread the seasoned cauliflower and bell pepper on a baking sheet and roast in the preheated oven for 25 minutes, or until tender and slightly charred.
While the vegetables are roasting, heat a skillet over medium heat with the remaining tablespoon of olive oil.
Add the crumbled tofu and sliced vegetarian sausages to the skillet, sautéing until the tofu is golden and the sausages are heated through, about 10 minutes. Set aside.
To make the cornmeal tortillas, mix the cornmeal and salt in a bowl. Gradually add warm water, stirring until a dough forms. Divide the dough into 8 equal portions and roll each portion into a ball.
Flatten each ball between two pieces of parchment paper using a rolling pin into a thin tortilla shape.
Heat a non-stick pan over medium heat and cook each tortilla for about 1-2 minutes on each side, or until lightly golden. Keep the tortillas warm by wrapping them in a clean towel.
To assemble the tacos, divide the roasted cauliflower and bell pepper mixture among the tortillas. Top with the tofu and vegetarian sausage mixture.
Garnish each taco with slices of avocado.
Serve immediately.
Ingredients
- 1 head cauliflower, cut into florets
- 1 yellow bellpepper, sliced
- 200g tofu, crumbled
- 100g vegetarian sausages, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 avocado, sliced
- 4 cornmeal, for tortillas
- 1 teaspoon salt
- 200ml water, warm
Category: dinner
Yield: 4 servings
Calories/serving: 250
Preparation time: 45 minutes
Sign up for free and start generating your own personalized recipes!
Directions
Preheat the oven to 200°C.
In a large bowl, toss the cauliflower florets and sliced yellow bell pepper with 1 tablespoon of olive oil, smoked paprika, ground cumin, chili powder, and garlic powder until evenly coated.
Spread the seasoned cauliflower and bell pepper on a baking sheet and roast in the preheated oven for 25 minutes, or until tender and slightly charred.
While the vegetables are roasting, heat a skillet over medium heat with the remaining tablespoon of olive oil.
Add the crumbled tofu and sliced vegetarian sausages to the skillet, sautéing until the tofu is golden and the sausages are heated through, about 10 minutes. Set aside.
To make the cornmeal tortillas, mix the cornmeal and salt in a bowl. Gradually add warm water, stirring until a dough forms. Divide the dough into 8 equal portions and roll each portion into a ball.
Flatten each ball between two pieces of parchment paper using a rolling pin into a thin tortilla shape.
Heat a non-stick pan over medium heat and cook each tortilla for about 1-2 minutes on each side, or until lightly golden. Keep the tortillas warm by wrapping them in a clean towel.
To assemble the tacos, divide the roasted cauliflower and bell pepper mixture among the tortillas. Top with the tofu and vegetarian sausage mixture.
Garnish each taco with slices of avocado.
Serve immediately.
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