Takes under 10 minutes
Try with your favourite f&f nut butter!
Vegan friendly


For the ‘mince’

  • 2 cups cauliflower florets, finely chopped
  • 1/2 cup Fix & Fogg Smoke and Fire Peanut Butter
  • 3-4 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1/2 block of tofu, patted dry and crumbled

For the tacos


  1. Preheat oven to 200C and line a baking tray with baking paper.
  2. In a large bowl, mix together the Fix & Fogg Smoke and Fire Peanut Butter, olive oil, cumin, oregano, soy sauce and maple syrup until smooth, adding extra oil if the mixture is too dry.
  3. Add in the cauliflower and tofu and toss together until well coated. 
  4. Spread onto lined baking sheet and bake for 30-35 minutes or until everything is golden brown and starting to get a bit crispy (you may want to give the mixture a stir half way through).
  5. To prepare the tacos, lay out your tortillas and spread a teaspoon or so of Fix & Fogg Smoke and Fire Peanut Butter along in the middle. Then place a generous handful of the cauliflower and tofu ‘mince’ on top, followed by a few cherry tomatoes, slices of avocado, pickled onions and fresh coriander. Repeat with each tortilla and serve with extra wedges of lime if desired.

Best served warm but can also be reheated and assembled daily for the most delish meal prep! The cauliflower and tofu mince will last 3 days in an airtight container in the fridge.

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