The BEST Vegan Tacos

Whenever I went to restaurants as a non-vegan, fish tacos were always one of my go-to meals. They are a great appetizer as well as dinner option, and I wanted to recreate my own plant-based version that is just as delicious at home!

A perfect taco starts with the "meat" base, which is what the cauliflower and tofu are acting as. Cooking them and adding BBQ sauce still gives them the perfect "meaty" feeling when you eat it without harming any animals. To make the cauliflower more crisp, doing a breading like panko crumbs would be delicious, there are many recipes online for that. Other options for this are veggie ground meat, vegan chick' un strips, lentils, tempeh, roasted sweet potato, literally anything you would like. The slaw is also a crucial part to the taco, and I think I have pretty much nailed the home-made dressing. This sauce/dressing has the perfect balance of creaminess, citrus, spice, and sweetness to balance out with the "meat". It is a bit runnier of a sauce, so feel free to add extra mayo if you like thicker aioli-type consistencies.

Lastly, the toppings to a taco are just as important as the rest. A simple sprinkle of green onion and a slice of avocado makes the perfect combination for these tacos, but feel free to add whatever you like. Cilantro, pico de gallo, guacamole, chopped jalapeño, corn, beans, lime juice, the list is endless!

The taco shells that I feel work best for tacos like these are small corn tortilla shells, but whole wheat or white mini-wraps would work just fine if you cannot find corn ones. I found them at my local Sobeys store, but depending on where you live it may be difficult to find.

Even though this picture only shows three tacos......you will definitely be fighting your friends and family for more! Perfect for any occasion whether it be family dinners, appetizers with friends, or if you're like me and just crave some good tacos. Okay......now that I have tempted you for long enough...here is the recipe.

Vegan Cauliflower / Tofu Tacos (4-6 servings)

Ingredients:

Cauliflower:

-1 medium head of cauliflower

-olive oil -1tsp paprika -1/2 tsp cumin

-1tsp garlic powder

-1/4 tsp salt and pepper

-1/2 cup vegan bbq sauce

1. Preheat the oven to 425 F.

2. Wash and dry the cauliflower, chop it into small florets.

3. Place them on a lined baking pan (parchment or silicone mat)

4. Add a drizzle of olive oil as well as the spices onto the cauliflower and toss them on the pan to evenly coat.

5. Disperse the cauliflower evenly on the pan and place in the oven for 30 minutes, flipping them halfway through.

6. Remove the cauliflower from the pan when it is crisp, browned, and tender with a fork.

7. Add the cauliflower florets to a large bowl, add the bbq sauce and gently toss it in the sauce to coat.

Tofu version:

-one package of extra firm tofu

-2 tbsp cornstarch

-1tbsp paprika

-1/2 tsp salt and pepper

-1/3 cup vegan bbq sauce

1. Cut the tofu into small cubes.

2. Place the tofu into a medium bowl.

3. Add the cornstarch, paprika, salt and pepper to the tofu and gently toss it to evenly coat.

4. Heat a large pan on medium-high heat and drizzle it with olive oil.

5. When the pan is hot, add the tofu and cook it for 3-4 minutes on one side until golden. Keep tossing the tofu every minute or so until all sides are golden brown.

6. Rinse the last bowl and place the tofu back in, adding the bbq sauce on top and tossing it gently to coat the tofu.

Slaw:

-1 package of coleslaw

-1 cup vegan mayo

-1 lime (juiced)

-2 garlic cloves (minced)

-1tbsp honey

-1tbsp hot sauce

-salt and pepper to taste

1. While the cauliflower is cooking, prepare the coleslaw.

2. In a medium bowl, add the vegan mayo, lime juice, minced garlic, honey, hot sauce, salt and pepper and gently mix or whisk it until evenly combined. If you want the dressing a little thicker you can add more mayo.

3. In a large bowl, add the coleslaw cabbage mix. Drizzle half the dressing on top and toss it all to coat evenly. Place it in the fridge to stay cool.

4. The rest of the dressing you can keep as a sauce to add on top of the tacos, save it for the next day or use it for another recipe. It is great for salads, bowls or more tacos!

Extras:

-yellow corn tortilla shells (I buy a 20 pack) - whole wheat or gluten free wraps will also work

-1 avocado (sliced)

-2 stalks of green onion (small dice)

-extra hot sauce on top

1. Once the coleslaw is done and the cauliflower is almost done cooking, heat the tortilla shells on a non-stick pan on medium-low heat. Place them in a closed dish or covered in a clean kitchen towel to keep warm. I will usually make enough for each person to have 3-4 tacos each, but you can heat up as many as you want depending on how many people you are serving.

2. To assemble the tacos, place the tortilla shells on a plate, add the slaw and cauliflower/tofu, and place the avocado and green onion on top. Feel free to add extra mayo sauce, hot sauce and lime juice as well! ENJOY!