19.10.2021
Vegan Cauliflower Tacos / Tortillas
VEGAN
Serves: 8
Time: 25 minutes
Recipe by Food Design Studio
Incredibly fresh, healthy and addictive. These rice paper rolls are absolutely delicious with smoked tofu and sliced seaweed sheets. The edible flowers make for a beautiful presentation and add some extra fun whilst rolling. What I like the most about rice paper rolls is that they are so versatile and a great way to use up any leftover vegetables you have in the fridge.
Ingredients
- 15 rice paper sheets
- 275g Deli Soy Smoked Tofu, sliced into 1/2 cm long rectangles
- 5 sheets Ceres Organic Seaweed Original Snack, sliced into thin lengths
- 1/4 red cabbage, sliced finely
- 1 avocado, stone removed and sliced finely
- 1 carrot, peeled and sliced thinly
- 2 cups Vermicelli Bean Thread Noodles, cooked as per packet instructions and drained well
- Handful coriander, roughly chopped
- Small punnet of edible flowers
- 1/4 cup sesame seeds for serving
- 1/2 cup tamari or soy sauce for serving
Method
-
Preheat oven to 200 degrees fan bake.
-
In a small bowl combine the spices for the cauliflower.
-
Transfer the cauliflower florets to a large mixing bowl, add the olive oil and the spice mix and toss with your hands to combine well.
-
Transfer the cauliflower to a baking tray and bake in the oven until tender and crispy for approximately 10-15 minutes.
-
Prepare all of the filling ingredients, lay them out on a large chopping board or into different sized bowls.
-
Remove the cauliflower from the oven and warm up your soft tacos as per the packet instructions.
-
Assemble your tacos as you prefer.
Share this post with your friends
