Plant-Forward
Sushi Tacos
This is a great option as an alternative to white/sushi rice. Lots of good flavor, protein, fiber, and complex carbs. Fresh cauliflower is important because it has a dry consistency whereas frozen cauliflower carries too much moisture. Fresh is definitely a great substitution for white rice. The pic
Ingredients
- Pickled red onion:
- 1 large red onion, thinly sliced
- 1 1/4 cup apple cider vinegar
- 1/2 cup water
- 3 tbsp granulated sugar
- 1 tbls fiber
- 1 tsp kosher salt
- Pinch of crushed red pepper flakes (optional)
- Rice:
- 1 head Cauliflower
- 1 Tbls oil
- 1-2 Tbls Rice wine vinegar (depending on size of cauliflower head)
- 1 teaspoon salt
- Tofu:
- 1 16oz container
- Tofu cut into 1/2 by /14 inch cubes
- 1 tbls oil
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp turmeric
- Pinch salt
- Jalapeño relish:
- 6 jalapeños
- 1 tsp paprika
- 2 serrano peppers
- 3 garlic cloves peeled
- 1 teaspoon salt
- 1/2 cup rice vinegar
- Seaweed wraps (Nori)
Directions
- 1
For the pickled onion:
- 2
Place onion in a large jar with a tight-fitting lid. In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil.
- 3
Stir until sugar and salt dissolve.
- 4
Add in red pepper flakes, if using, then pour mixture over onions.
- 5
Let cool to room temperature, then cover and refrigerate until ready to use.
- 6
Should prepare at least 1 hours ahead so they have a chance to fully marinate.
- 7
For the rice:
- 8
Cut the cauliflower into pieces small enough to fit in a food processor.
- 9
Pulse until you have a rice consistency (only about 5-10 seconds for the right consistency or you’ll end up with a grainy consistency).
- 10
In a pan add the oil when hot add the rice.
- 11
Sauté until slightly browned.
- 12
About 5 min. In a large bowl add the rice, vinegar, and salt. Toss.
- 13
For the tofu:
- 14
In a large bowl combine the spices then toss with the tofu.
- 15
Heat the oil then add the tofu and sauté until golden brown on all sides for about 8-10 min or desired texture.
- 16
For the jalapeño relish:
- 17
Cut off stems and remove the seeds from the peppers and discard.
- 18
Throw all ingredients in a food processor and pulse until a finely paste texture.
- 19
Refrigerate in an airtight container.
- 20
To serve. Place a seaweed wrap on a plate, then add 1 tbls rice, then tofu, then pickled onion, and top with the jalapeño relish and enjoy.
