Garlic Roasted Cauliflower and Spicy Baked Tofu Burritos

• Vegan

• Produce

  • 1 Avocado
  • 3 cups Cauliflower florets
  • 1/4 cup Cilantro, fresh
  • 2 Garlic cloves
  • 2 Scallions

• Refrigerated

  • 1 lb Tofu, extra firm

• Condiments

  • 1 tbsp Cayenne pepper hot sauce
  • 1 tbsp Lemon juice
  • 1 cup Tomato sauce

• Baking & Spices

  • 1/2 tsp Ancho chile powder
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 4 inch Flour tortillas

Found on connoisseurusveg.com

Description

Ingredients

• 1 cup tomato sauce
• 1/4 cup chopped fresh cilantro, plus extra for serving
• 1-2 tbsp. cayenne pepper hot sauce*
• 1 1/2 tsp. ground cumin
• 1/2 tsp. ancho chile powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 lb. extra firm tofu, drained, pressed at least 15 minutes, and cut into 1/2 inch cubes
• 3 cups cauliflower florets
• 1 tbsp. lemon juice
• 2 tsp. olive oil
• 2 garlic cloves, minced
• 4-8 inch flour tortillas
• 1 avocado, sliced
• 2 scallions, chopped

Directions

• Preheat oven to 400º. Line a baking sheet with parchment.
• Stir tomato sauce, cilantro, hot sauce, cumin, ancho chile powder, salt and pepper together in small bowl.
• Arrange tofu cubes on parchment lined baking sheet. Brush with 1/4 cup of tomato sauce mixture. Bake 20 minutes, gently flip, and brush with another 1/4 cup of tomato sauce mixture, reserving the rest. Bake another 20 minutes. (40 minutes total.)
• Toss cauliflower florets with lemon juice, olive oil, garlic and a dash of salt. Arrange on baking sheet. Bake 15 minutes, toss, and bake another 15 minutes. (30 minutes total. Oven should already be at 400º, for the tofu.)
• Divide avocado slices, tofu, and cauliflower among tortillas. Top with reserved sauce, fresh cilantro, and scallions.