Taco Sushi Roll
Prep Time: 20 Mins
Cook Time: 25 Mins
Ingredients:
Shell for Taco
Nori (Dried Seaweed)
Rice
1 head cauliflower
1 tbsp oil
1-2 tbsp rice wine
vinegar (depending on
size of cauliflower head).
1 teaspoon salt
Tofu
16oz container Tofu cut
into 1/4 inch cubes
1 tbsp oil
¼ tsp black pepper
¼ tsp cumin
¼ tsp turmeric
pinch salt
Jalapeño relish (optional)
6 large jalapeños
3 large red chile peppers
2 large serrano peppers
⅓ cup fresh whole garlic
cloves peeled
1 teaspoon salt
⅓ cup rice vinegar
Pickled red onion
1 large red onion, thinly sliced
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp fiber
1 tbsp. kosher salt
Pinch of crushed red
pepper flakes (optional)
Directions:
Rice-
Cut the cauliflower into pieces small enough to fit in a food processor. Pulse until you have a rice like consistency. In a pan add the oil the add the rice sauté until slightly browned. About 5 min.
-
In a large bowl add the rice, vinegar, and salt. Toss.
Tofu
-
In a large bowl combine the spices then toss with the tofu
-
Heat the oil then add the tofu and sauté for about 8-10 min or desired texture
Shell for Taco
-
Lay down Nori (seaweed)
-
Place riced cauliflower on top
-
Place Tofu on top of rice
Optional: serve with jalapeno relish /pickled onion
JALAPENO RELISH (OPTIONAL)
*Wear gloves to prevent burn from jalapeno
-
Cut off stems on peppers and discard
-
Throw all ingredients in a food processor and pulse until a finely paste texture
-
Refrigerate in an airtight container
PICKLED RED ONION (OPTIONAL)
-
Place onion a large jar with a tightfitting lid
-
In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. Add in red pepper flakes, if using, then pour mixture over onions.
-
Let cool to room temperature, then cover and refrigerate until ready to use
-
Should prepare 2 hours ahead so they have a chance to fully marinate
