Roasted Red Pepper Whipped Tofu with Cauliflower and Chickpeas
Roasted Red Pepper Whipped Tofu with Cauliflower and Chickpeas
by lnfinity
2 Comments
lnfinity
###Ingredients
* 1 medium cauliflower * 1-2 tbsp olive oil * Salt & pepper * 1 can of chickpeas (540mL, 19 fl oz) * 1/4 cup nutritional yeast * 2 tbsp soy sauce * 1/2 tsp smoked paprika * 3/4 tsp maple syrup
**Red Pepper Sauce**
* 1/4 cup roasted unsalted cashews * 2 roasted red peppers (from a jar) * 200g extra-firm tofu * 2 tbsp olive oil * 2 tbsp lemon juice (juice from 1 lemon) * 3 tbsp nutritional yeast * Pinch of salt * 1-2 tbsp water, if needed
**Cilantro Dressing**
* Fresh cilantro * Olive oil * Lemon juice + zest * Pinch of salt
###Instructions
1. Preheat oven to 400F. 2. Cut cauliflower into florets and add to a lined baking sheet with olive oil and salt and pepper. It will need 10 more minutes than the chickpeas, so I suggest roasting and then adding the chickpeas after 10 minutes. 3. Drain and rinse the can of chickpeas, then add them to a bowl with soy sauce, nutritional yeast, maple syrup and paprika and toss well. After the cauliflower has roasted for 10 minutes, add the chickpeas to the tray and roast for about 20 minutes, until the cauliflower is tender and the chickpeas are golden. 4. While that’s in the oven, prepare the whipped roasted red pepper sauce. To a blender, add cashews, roasted red peppers, tofu, olive oil, lemon juice, nutritional yeast and salt and blend until you get a creamy consistency, adding 1-2 tbsp of water if needed to reduce the thickness. 5. Prepare the cilantro dressing by finely chopping fresh cilantro and adding to a bowl with a bit of olive oil and lemon juice and a pinch of salt. 6. late up by spreading the whipped roasted red pepper sauce on the bottom of the plate, then adding roasted cauliflower and chickpeas, pickled onions, and finishing off with the cilantro dressing. Enjoy!
2 Comments
###Ingredients
* 1 medium cauliflower
* 1-2 tbsp olive oil
* Salt & pepper
* 1 can of chickpeas (540mL, 19 fl oz)
* 1/4 cup nutritional yeast
* 2 tbsp soy sauce
* 1/2 tsp smoked paprika
* 3/4 tsp maple syrup
**Red Pepper Sauce**
* 1/4 cup roasted unsalted cashews
* 2 roasted red peppers (from a jar)
* 200g extra-firm tofu
* 2 tbsp olive oil
* 2 tbsp lemon juice (juice from 1 lemon)
* 3 tbsp nutritional yeast
* Pinch of salt
* 1-2 tbsp water, if needed
**Cilantro Dressing**
* Fresh cilantro
* Olive oil
* Lemon juice + zest
* Pinch of salt
###Instructions
1. Preheat oven to 400F.
2. Cut cauliflower into florets and add to a lined baking sheet with olive oil and salt and pepper. It will need 10 more minutes than the chickpeas, so I suggest roasting and then adding the chickpeas after 10 minutes.
3. Drain and rinse the can of chickpeas, then add them to a bowl with soy sauce, nutritional yeast, maple syrup and paprika and toss well. After the cauliflower has roasted for 10 minutes, add the chickpeas to the tray and roast for about 20 minutes, until the cauliflower is tender and the chickpeas are golden.
4. While that’s in the oven, prepare the whipped roasted red pepper sauce. To a blender, add cashews, roasted red peppers, tofu, olive oil, lemon juice, nutritional yeast and salt and blend until you get a creamy consistency, adding 1-2 tbsp of water if needed to reduce the thickness.
5. Prepare the cilantro dressing by finely chopping fresh cilantro and adding to a bowl with a bit of olive oil and lemon juice and a pinch of salt.
6. late up by spreading the whipped roasted red pepper sauce on the bottom of the plate, then adding roasted cauliflower and chickpeas, pickled onions, and finishing off with the cilantro dressing. Enjoy!
[Source](https://www.instagram.com/reel/DCxtRUhPwSl/)
What’s the point of the tofu in this recipe?
As a Chinese guy, seeing someone blend extra firm tofu hurts me a bit. But I’m working on it.