Tempeh Tacos With Breaded And Baked Cauliflower

Tempeh Tacos With Breaded And Baked Cauliflower Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes

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

1Preheat the oven to 350°F.

2Cut the tempeh widthwise into ¼-inch strips, then tear those into about ½-inch pieces.

3Mix 1 tablespoon hot sauce and 2 tablespoons milk together in a small bowl. Add tempeh and toss. Let marinate for 1 hour.

4Meanwhile, prepare the cauliflower by cutting the florets into small bite-size pieces.

5Mix 2 tablespoons of hot sauce and ¼ cup milk in a large bowl. Add the cauliflower and toss.

6Add the flour, taco seasoning, panko, and nutritional yeast to a large bowl and mix well.

7Take 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.

8While 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.

9Assemble 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.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.