What you need:
- 1/2 block firm organic tofu
- 1/4 cup almond milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp paprika powder
- 1/2 tsp turmeric powder
- 1 1/2 tsp nutritional yeast
- 1 tsp dijon
- 1/2 tsp honey
- 2 tbsp extra virgin olive oil
- 8 oz spinach
- 8-10 sprigs oven roasted asparagus
- 1 1/2 cups oven roasted cherry tomatoes
- 2 siete almond flour wraps
- 2-3 tbsp lemon hummus
Method:
- start by removing the tofu from the packaging - add to plate and place something heavy on top to remove as much liquid as possible (leave for 30 mins)
- next, to a parchment lined baking sheet, add asparagus, cherry tomatoes, salt and extra virgin olive oil - toss until everything is covered & add to oven at 410 for 25-30 mins (removing asparagus 15 mins from the start time)
- to a bowl add almond milk, onion powder, garlic powder, ginger powder, turmeric, paprika, nutritional yeast, dijon, honey and mix until combined - set aside, this will be the sauce for your tofu
- to a skillet over low- medium heat, add evoo, spinach & salt - cook for a few mins until soft and remove from skillet
- next break up your tofu into chunks
- to the same skillet over medium to high heat, add evoo and tofu - cook until golden brown
- add your sauce and mix gently until combined
- remove from heat and set aside
- warm up your taco shells on a pan and begin building your tofu tacos starting with lemon hummus a the bottom, sautéed spinach, tofu, oven roasted asparagus, oven roasted tomatoes & finish with some fresh lime juice
Approx 20g protein per serving