These High-Protein Cauliflower Chickpea Tacos are perfectly seasoned with lots of spice and a little bit of heat. Topped off with a cool tofu salsa and tangy cashew cream, it is a satisfying weeknight meal that the whole family will love!
Cauliflower Chickpea Tacos
These tacos are packed with protein and lots of spices and a little bit of heat. Tofu salsa and cashew cream add a cool tanginess that set these tacos over the top!
Servings: 8 tacos
Ingredients
Cauliflower Chickpea Filling
- 2 tbs olive oil
- 1 small head cauliflower, washed and cut into bite-sized florets about 4 cups
- 1 can chickpeas, drained and rinsed (150oz/400g)
- 2 tbs lime juice (juice from 1 lime)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/8-1/4 tsp cayenne pepper if you LOVE spice, add 1/4tsp, if you like a little heat, add 1/8tsp. If spicy ain't your thing, omit!
- 1 tsp sea salt
Tofu Salsa
- 200 grams firm or extra-firm tofu
- 1 cup tomato salsa (choose your favorite!
Cashew Cream
- 1/2 cup cashews (which have been soaked in hot water for at least 15 minutes) 70g
- 3/4 cup water 180ml
- 1/2 tsp salt
- 2 tbs lemon juice
Tortillas & additional toppings (highly recommended)
- corn tortillas
- sliced avocado
- chopped cilantro
Instructions
Cauliflower Chickpea Filling
- Preheat the oven to 430°F/220°C
- Add the olive oil and spices to a large bowl and mix well.
- Add the cauliflower and chickpeas to the bowl and mix well to ensure that it is all covered well with the spice mixture
- Spread evenly on a baking sheet and bake for 35 minutes, flipping halfway. The ends should be browned and caramelized when finished.
Tofu Salsa
- Wrap the tofu in a clean, dry kitchen towel and simply press together with your hands to push out as much moisture as you can. This allows the tofu to absorb more flavors from the salsa.
- In a medium-sized bowl, crumble the tofu. Simply pour the salsa on top and mix well. Store in the refrigerator until ready to serve.
Cashew Cream
- Drain the cashews which have been soaked in hot water for at least 15 minutes
- Add all ingredients to a blender and blend until smooth
Assemble the Tacos!
- If you have a microwave, wrap the corn tortillas in a moist paper towel and heat in the microwave for 30 seconds. You can also heat them through with a pan on the stove.
- In each tortilla, add the cauliflower chickpea mixture, then the tofu salsa, then pour the cashew cream on top. Top with avocado slices and cilantro.