Name: Roasted Cauliflower & Tofu With Sauce Gribiche [vegan]
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 kg medium cauliflower; 2 garlic cloves crushed; 2 tsp Dijon mustard; 2 tsp cider vinegar; 6 Tbsp extra virgin olive oil; 2 Tbsp finely chopped capers; 4 Tbsp finely chopped gherkins in vinegar; 5 Tbsp finely chopped parsley; 400 g plain tofu; 2 garlic cloves crushed; 2 Tbsp nutritional yeast; 1/2 tsp turmeric; extra olive oil

5 from 2 votes

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This Roasted Cauliflower & Tofu With Sauce Gribiche dish is bursting with delicious flavours.

Roasted Cauliflower & Tofu With Sauce Gribiche [vegan] by The Flexitarian

This Roasted Cauliflower & Tofu With Sauce Gribiche dish is bursting with delicious flavours.

With capers and gherkins, the bold sauce gribiche brings some punch to this otherwise mild dish.

Serve hot or warm with the sauce on the side.

Roasted Cauliflower & Tofu With Sauce Gribiche [vegan]

This Roasted Cauliflower & Tofu With Sauce Gribiche dish is bursting with delicious flavours.

5 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegan Recipes

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Prep Time 10

Cook Time 30

Total Time 40

Course Salads

Cuisine French

Servings people

Calories 609 kcal

Equipment

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

1 kg medium cauliflower
2 garlic cloves crushed

FOR THE SAUCE GRIBICHE:

2 tsp Dijon mustard
2 tsp cider vinegar
6 Tbsp extra virgin olive oil
2 Tbsp finely chopped capers
4 Tbsp finely chopped gherkins in vinegar
5 Tbsp finely chopped parsley

FOR THE TOFU SCRAMBLE:

400 g plain tofu
2 garlic cloves crushed
2 Tbsp nutritional yeast
1/2 tsp turmeric
extra olive oil

Instructions

Preheat the oven to 200C/390F/Gas 6.
Drain tofu and press it so that to extract as much liquid as possible. You can do this by placing the tofu between two plates with a heavyweight on top or by using a tofu press.
Cut the cauliflower into smallish florets.
Place cauliflower florets and crushed garlic on a baking tray. Gentle toss in a bit of olive oil. Roast for around 30 mins until the cauliflower is cooked. Make sure you give a stir after 15mins so vegetables cook evenly.
In the meantime make the sauce gribiche by mixing together: Dijon mustard, vinegar, extra virgin olive oil, chopped capers, chopped gherkins and chopped parsley leaves. Set aside.
10 mins before the cauliflower is cooked, start making the tofu scramble.
To make the scramble, heat a frying pan sprayed with some olive oil. In a separate bowl, mash pressed tofu with a fork. Transfer scrambled tofu to the frying pan.
Add turmeric, nutritional yeast and crushed garlic. Blend well. Cook under medium heat, stirring often, until warm.
Serve roasted cauliflower mixed with scrambled tofu with the sauce gribiche on the side. This dish is best eaten hot or warm.

Nutrition

Serving: 250gCalories: 609kcalCarbohydrates: 80gProtein: 28gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gSodium: 398mgPotassium: 841mgFiber: 12gSugar: 14gVitamin A: 36IUVitamin C: 138mgCalcium: 239mgIron: 7mg

Find this recipe online:

Roasted Cauliflower & Tofu With Sauce Gribiche [vegan]

https://theflexitarian.co.uk/recipe-items/roasted-cauliflower-tofu-sauce-gribiche-vegan/

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