CurryCauliflower

Roasted Curry Cauliflower with Baked Tofu and Peanut Sauce

CurryCauliflower

I usually tend to post only special recipes, that seem to be worth sharing because of their complexity and beauty, and above forget that it’s often the quick and easy, but still delicious ones that should get out there. Vegan doesn’t mean complicated and/or any less tasty, you see. People started telling me that many of my recipes require a lot of time and budget to make and this got me thinking. From now on I will try to post more of this kind. I hope you like it!

CurryCauliflower CurryCauliflower

CurryCauliflower CurryCauliflower

Baked Tofu is a way to convert this sometimes stale block of white soy bean bulk into delicious and heavenly bites. For years I only ate smoked tofu because I couldn’t imagine how to prepare plain tofu, it’s very easy though. Baking the cubes gives it a crunchy outside and a creamy inside. A marinade provides a tasty flavour. You can use anything you like for the marinade, my favourites are soy sauce, wasabi, mustard, spices like smoked paprika or curry, sesame seeds, as well as a simple coating made of maple sirup and orange juice. I also learned that you can throw them into some cornstarch to make them extra crunchy. Just try it and find your perfect combination.

Curry Cauliflower is in my opinion the perfect addition to those aromatic tofu bites. Since you can prepare both on one baking sheet it’s also a very convenient one! Oh and I can certainly never say no to a Peanut Dipping Sauce…

CurryCauliflower

Roasted Curry Cauliflower with Baked Tofu and Peanut Sauce

Serves: 2 servings
Prep time
15 mins
Cook time
30 mins
Total time
45 mins

For the Baked Tofu:

400 gram firm Tofu
2 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon dijon mustard
1 pinch of sea salt, ground pepper and smoked paprika

For the Curry Cauliflower:

750 gram cauliflower, cut into florets
1 tablespoon olive oil
1 teaspoon curry powder
1/2 teaspoon sea salt

For the Peanut Sauce:

2 tablespoon creamy peanut butter
3 tablespoon coconut milk
2 tablespoon lemon juice
1 tablespoon soy sauce
1/4 teaspoon sea salt
1 pinch of smoked paprika

1. Preheat the oven to 200° degrees.

2. Between your hands carefully press the remaining liquid out of the tofu block, then cut it into cubes.

3. Prepare the marinade by combining all of the remaining ingredients in a medium sized bowl. Add the tofu cubes and carefully mix until they are coated.

4. In a large bowl mix the cauliflower florets with the oil and spices.

5. Evenly arrange the tofu cubes and cauliflower florets on a baking tray. Bake for about 30 minutes. Carefully turn everything at halftime.

6. Meanwhile prepare the Peanut Sauce by combining all the ingredients in a small bowl. Stirr with a fork or a whisk until smooth.

7. Remove tofu and cauliflower from the oven and arrange on a plate. Serve with the peanut sauce.

 

CurryCauliflower

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