Step 1

Press the tofu in a press to remove excess liquid for 30 minutes. If you don't have a press, you can wrap the block of tofu in paper towels or a dish towel and place a heavy pot on top of it.

Step 2

Preheat the oven to 400 degrees.

Step 3

Arrange the cauliflower florets, sliced mushrooms, and sliced bell peppers on two large silicone-lined trays.

Step 4

Sprinkle chili powder, cumin, onion powder, smoked paprika, garlic powder, salt, and black pepper over the vegetables and toss to coat evenly. Bake for 30 minutes, or until everything is tender and the tips of the cauliflower florets are lightly browned.

Step 5

While the vegetables are roasting, saute the diced red onion in vegetable broth in a large pan over medium heat until it's soft and translucent. Add more liquid if the pan gets too dry.

Step 6

Next, add the minced garlic, tomato paste, and vegan Worcestershire sauce. Stir and let it cook for 2 more minutes.

Step 7

Push everything to one side of the pan and use your hands to crumble the block of pressed tofu into the other side of the pan. Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over the tofu. Stir the tofu around to coat it in the seasonings and then mix everything in the pan together. Reduce the heat to medium-low and let the mixture cook for 10 minutes, stirring occasionally until it's warmed through.

Step 8

The roasted vegetables should be done around the same time that the tofu mixture is ready. Build your tacos with low-carb wraps, butter lettuce, a scoop of tofu crumbles, roasted vegetables, avocado slices, and a drizzle of hot sauce.