Garlicky Brussels Sprout Tacos

Any night is taco night when you have this wholesome, delicious handheld meal. Made with garlicky Brussels sprouts, crisp-yet-tender tofu, buttery avocado, and fresh, crunchy vegetables, these tacos—from Cassandra Bodzak’s Eat With Intention—are a marvel in both textures and flavors. So what are you waiting for—pass the hot sauce!

What you need:

½ cup chopped Brussels sprouts
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and ground black pepper, to taste
Coconut oil cooking spray, for greasing
5 ¼-inch-thick slices tempeh or extra-firm tofu, cut into bite-sized pieces
3 tablespoons barbecue sauce or garlic teriyaki sauce
4 flour tortillas
2 romaine lettuce leaves, shredded
1 medium carrot, shredded
1 avocado, halved, pitted, and sliced
1 shallot, thinly sliced

What you do:

In a medium bowl, combine Brussels sprouts, Dijon mustard, garlic powder, onion powder, salt, and pepper and mix well until thoroughly coated.
Spray cooking spray on a medium frying pan and gently sauté Brussels sprouts for 5 to 7 minutes, or until lightly browned. Set aside.
Heat tempeh or tofu in a nonstick frying pan over medium heat and add barbecue or garlic teriyaki sauce. Stir for 5 minutes, or until heated through and slightly crisp.
Place a tortilla in a dry frying pan over medium heat and cook for about 45 seconds on each side, until warm and lightly brown. Repeat with remaining tortillas.
Place lettuce in the center of a tortilla, and then add carrots, Brussels sprouts, and tempeh or tofu. Top with slices of avocado and shallots, and then wrap closed.

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