Add some zip and fun to your vegetarian tacos with this spiced up version. For crunch be sure to use the crunchy corn shells or else soft whole wheat flour tortillas will do the trick as well. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
1 head cauliflower, trimmed (1)
1/2 cup no salt added vegetable broth or water (125 mL)
1 Tbsp canola oil (15 mL)
1 small onion, finely chopped (1)
2 cloves garlic, minced (2)
1 cup grated extra firm tofu (250 mL)
1 red bell pepper, diced (1)
1 Tbsp chili powder (15 mL)
1 tsp dried oregano leaves (5 mL)
1 tsp ground cumin (5 mL)
1/4 tsp cayenne (1 mL)
3/4 cup medium salsa (175 mL)
1-156 g pkg hard corn taco shells (12) or 8 small whole wheat flour tortillas (8)
1 cup shredded lettuce or coleslaw mix (250 mL)
1 small avocado, diced (1)
1/2 cup shredded light or reduced fat old cheddar (optional) (125 mL)
Plain Greek Yogurt (optional)
1 head cauliflower, trimmed (1)
1/2 cup no salt added vegetable broth or water (125 mL)
1 Tbsp canola oil (15 mL)
1 small onion, finely chopped (1)
2 cloves garlic, minced (2)
1 cup grated extra firm tofu (250 mL)
1 red bell pepper, diced (1)
1 Tbsp chili powder (15 mL)
1 tsp dried oregano leaves (5 mL)
1 tsp ground cumin (5 mL)
1/4 tsp cayenne (1 mL)
3/4 cup medium salsa (175 mL)
1-156 g pkg hard corn taco shells (12) or 8 small whole wheat flour tortillas (8)
1 cup shredded lettuce or coleslaw mix (250 mL)
1 small avocado, diced (1)
1/2 cup shredded light or reduced fat old cheddar (optional) (125 mL)
Plain Greek Yogurt (optional)
When you get to know Canadian Canola, you just might fall in love.
