Sushi Tacos

For the pickled onion:

1. Place onion in a large jar with a tight-fitting lid. In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil.
2. Stir until sugar and salt dissolve.
3. Add in red pepper flakes, if using, then pour mixture over onions.
4. Let cool to room temperature, then cover and refrigerate until ready to use.
5. Should prepare at least 1 hours ahead so they have a chance to fully marinate.

For the rice:

1. Cut the cauliflower into pieces small enough to fit in a food processor.
2. Pulse until you have a rice consistency (only about 5-10 seconds for the right consistency or you’ll end up with a grainy consistency).
3. In a pan add the oil when hot add the rice.
4. Sauté until slightly browned.
5. About 5 min. In a large bowl add the rice, vinegar, and salt. Toss.

For the tofu:

1. In a large bowl combine the spices then toss with the tofu.
2. Heat the oil then add the tofu and sauté until golden brown on all sides for about 8-10 min or desired texture.

For the jalapeño relish:

1. Cut off stems and remove the seeds from the peppers and discard.
2. Throw all ingredients in a food processor and pulse until a finely paste texture.
3. Refrigerate in an airtight container.
4. To serve. Place a seaweed wrap on a plate, then add 1 tbls rice, then tofu, then pickled onion, and top with the jalapeño relish and enjoy.