YIELD: 4 SERVINGS
INGREDIENTS:
8 ounces original tempeh
3 tablespoons hot sauce (such as Frank’s), divided
¼ cup plus 2 tablespoons unsweetened dairy-free milk, divided
1 small head cauliflower
1 cup whole wheat flour
2 tablespoons taco seasoning
½ cup panko breadcrumbs
2 tablespoons nutritional yeast
1 tablespoon coconut oil
2 cups shredded romaine lettuce
8 taco shells
2 Roma tomatoes, chopped Lime wedges (optional)
Salsa (optional)
INSTRUCTIONS:
1. Preheat the oven to 350°F.
2. Cut the tempeh widthwise into ¼-inch strips, then tear those into about ½-inch pieces.
3. Mix 1 tablespoon hot sauce and 2 tablespoons milk together in a small bowl. Add tempeh and toss. Let marinate for 1 hour.
4. Meanwhile, prepare the cauliflower by cutting the florets into small bite-size pieces.
5. Mix 2 tablespoons of hot sauce and ¼ cup milk in a large bowl. Add the cauliflower and toss.
6. Add the flour, taco seasoning, panko, and nutritional yeast to a large bowl and mix well.
7. Take the cauliflower out of the wet mixture and add to the flour mixture and toss to coat all of the florets. Place on a baking sheet and bake for 20 to 30 minutes, turning after 15 minutes. You will be able to pierce them easily with a fork when done.
8. While the cauliflower is baking, heat the oil in a small skillet over medium high heat and add the tempeh. Cook for about 2 minutes, flipping occasionally, until the pieces become golden brown. Remove from the heat to a paper towel.
9. Assemble the taco by laying some lettuce in the bottom of a shell and spooning in some tempeh, cauliflower, and tomato. Serve with lime wedges and salsa, if desired.
Protein: 30 grams per serving (2 tacos)
Active Time: 15 minutes
Marinating Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
