Crispy Tofu Tacos

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 2 cups Cabbage
  • 1/2 cup Cilantro
  • 1 batch Lime crema, vegan

• Refrigerated

  • 2 cups Almond milk
  • 1 block Tofu, extra firm

• Pasta & Grains

  • 2 1/2 cups Quinoa crispies

• Baking & Spices

  • 3/4 cup Chickpea flour
  • 1 tsp Paprika, smoked
  • 1/2 tsp Pepper, ground
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 12 Corn tortillas

Found on simplyquinoa.com

Description

Ingredients

• 1 block extra firm tofu
• 1 teaspoon smoked paprika (or chili powder)
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¾ cup chickpea flour (or flour of choice)
• 2 cups almond milk (or milk of choice)
• 2½ cups quinoa crispies (from about 1 cup of uncooked quinoa)
• 2 cups shredded cabbage
• 1 avocado
• ½ cup finely chopped cilantro (optional)
• 12 corn tortillas
• 1 batch vegan lime crema
• ½ cup cashews, soaked for 6 hours*
• ¼ cup water
• Juice of 1 lime
• 1½ teaspoon hot sauce
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon fresh cracked pepper

Directions

• Preheat the oven to 425ºF. Line a baking sheet with parchment and set aside.
• Cut the tofu into 1 cubes and season with paprika, salt and pepper.
• Arrange the chickpea flour, almond milk and quinoa crispies in a line into three separate bowls. Take 5 - 6 cubes of tofu and toss it in the chickpea flour. Dip one in the almond milk, then gently roll them in the quinoa crispies, pressing down firmly so they stick. Place tofu on baking sheet and repeat until all tofu has been used.
• Bake for 30 minutes, flipping every 10 minutes or so to ensure even cooking.
• Serve on top 3 - 4 cubes of tofu onto the corn tortillas and top with some shredded cabbage, avocado and the lime crema. Sprinkle with chopped cilantro if desired.
• Combine all ingredients in a high powered blender and blend on high until smooth and creamy.
• Taste and adjust seasonings as desired.