Cauliflower tacos | Heart and Stroke Foundation

Ingredients

• 1 head cauliflower, trimmed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup (250 mL) shredded lettuce or coleslaw mix
• 1 small avocado, diced
• 1/2 cup (125 mL) no salt added vegetable broth or water
• 1 tbsp (15 mL) canola oil
• 1 cup (250 mL) grated extra firm tofu
• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) each dried oregano leaves and ground cumin
• 1/4 tsp (1 mL) cayenne
• 3/4 cup (175 mL) medium salsa
• 1 pkg (156 g) hard corn taco shells (12) or 8 small whole wheat flour tortillas
• 1/2 cup (125 mL) shredded light or reduced fat old cheddar cheese (optional)
• plain Greek yogurt (optional)