Ingredients
Scale
- 1 block extra firm tofu
- 1/4 cup orange juice
- 1 tbsp honey
- 1 tbsp hot sauce
- 2 tbsp olive oil
- 24 mini multi-colored pointed peppers
- 1 1/2 cups cooked quinoa
- 2 cups kale
- 2 large avocados, sliced
- 2 medium vine ripened tomatos, sliced
- 1/2 cup finely shredded red cabbage
- 1 cup sunflower sprouts
- 12 wheat tortillas
Instructions
- Preheat oven to 400. Coat peppers in olive oil, salt and pepper, and roast for 20 minutes until soft.
- Massage and lightly sauté kale in olive oil. Mix kale with cooked quinoa in a separate bowl.
- Cut tofu into 1 inch squares. In a sauté pan, cook tofu in orange juice, honey and hot sauce until juices have evaporated, approximately 5 minutes.
- To assemble tacos: Place quinoa and kale on the bottom, then tofu, roasted peppers, tomato slices, and sliced avocado. Top with shredded cabbage and sunflower sprouts. Serve with a fruity hot-sauce of your choice for added sweetness and a kick.
- Category: Main
- Cuisine: Tacos