Buffalo Tofu Tacos with Roasted Cauliflower and Crispy Chickpeas

Ingredient List

14 oz Extra Firm Tofu
2 tbsp avocado oil, divided
1/4 cup Buffalo sauce or favorite hot Sauce
1/2 head of Cauliflower, chopped into florets
1 tsp turmeric
1 tsp cumin
1/2 tsp smoked paprika
sea salt and pepper to taste
2 cups kale leaves, thinly sliced into ribbons
1 lemon or lime, juice and zest (can also use grapefruit)
6 tortillas (flour, corn or cassava)
2 cups Crispy Chickpeas (see recipe below)
Fresh cilantro (optional)

Directions

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Meanwhile, drain tofu and place between 2 cutting boards. Weigh down with a heavy cookbook or pot and allow to sit for 30 minutes to drain excess liquid.
Combine the cauliflower, half the avocado oil, turmeric, paprika and cumin in a medium bowl. Season with salt and pepper. Add the cauliflower florets to the baking sheets and ensure they are evenly spaced for roasting. Bake for 25-30 minutes
Cut tofu in 1/2″ cubes.
Combine the kale, lemon or lime and zest in a small bowl. Season with salt and pepper if desired.
Heat avocado oil in large skillet. Add tofu and allow to cook 5 minutes each size until crisp. Add in hot sauce and mix well to coat. Reduce heat and cook until sauce thickens, about 2-3 minutes. Remove from heat.
Heat a small skillet over medium, add tortillas and grill each side for a few minutes to warm and soften. Build taco beginning with tofu, cauliflower then crispy chickpeas. Top with chopped kale and cilantro if desired. Enjoy!

Makes 6 tacos.