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Crispy Cauliflower & Tofu with Ginger Yogurt Sauce

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Pixicook editorial team

A delightful dish featuring crispy roasted cauliflower and tofu, paired with a zesty ginger yogurt sauce and fresh herbs.

Ingredients for Crispy Cauliflower & Tofu with Ginger Yogurt Sauce

units in
USchevron
serves
4 peoplechevron

Large Head Cauliflower

0 lb

Ras el Hanout, store-bought

teaspoons

Kosher Salt

to taste

Extra-Firm Tofu, drained

0 oz

Fresh Ginger, peeled and finely grated or minced

0 oz

Red Onion, sliced and soaked in ice water

0 oz

Mint, loosely packed

cups

Cilantro Sprigs, loosely packed

cups

Preserved Lemon, seeds removed and flesh and peel finely diced

each

Dried Ground Sumac

to taste

How to Make Crispy Cauliflower & Tofu with Ginger Yogurt Sauce

1. Preheat the Oven

Preheat your oven to 475°F (245°C) and place a rimmed baking sheet on the middle rack.

2. Prepare and Roast Cauliflower

Cut the cauliflower into 1-inch florets and toss them in a large bowl with 3 tablespoons of olive oil, 1.5 teaspoons of ras el hanout, and a generous pinch of kosher salt. Spread the seasoned cauliflower on the preheated baking sheet and roast for about 20 minutes, or until the florets are tender and lightly browned.

3. Prepare and Roast Tofu

Drain the tofu and cut it into 1- by 3/4-inch planks. Pour boiling water over the tofu in a colander, then press it gently between paper towels to remove excess moisture. Toss the tofu planks in a mixing bowl with 2 tablespoons of olive oil, 0.25 teaspoon of ras el hanout, and a pinch of kosher salt. Arrange the tofu on a baking sheet and roast it for 15 minutes. Flip the tofu halfway through roasting to ensure even browning.

4. Make Ginger Yogurt Sauce

In a small mixing bowl, stir together the Greek yogurt and finely grated or minced ginger. Season with kosher salt and freshly ground black pepper to taste.

5. Prepare Red Onion

Drain the soaked red onion slices and sprinkle them lightly with kosher salt, then let them stand for about 10 minutes.

6. Assemble the Dish

Start with a generous dollop of the ginger yogurt sauce on your serving plates or bowls. Mound the roasted cauliflower and tofu on top, then drizzle with a bit more olive oil. Scatter the drained onions, fresh mint leaves, and cilantro sprigs over the top. If you have preserved lemon and sumac, add them now for an extra burst of flavor and color.

Variations

Asian Fusion

Use tofu or shrimp as the protein, broccoli as the vegetable, and serve with a sweet and sour sauce.

Spices and Herbs

Try a Moroccan twist with cumin, coriander, cinnamon, and a pinch of cayenne, or go for an Indian flavor with garam masala, turmeric, and mustard seeds.

Marinades for Tofu

Marinate the tofu in a blend of soy sauce, mirin, and sesame oil for an Asian-inspired flavor, or a mix of olive oil, lemon zest, and thyme for a Mediterranean twist.

Protein Swaps

Use chunks of chicken, chickpeas, or tempeh instead of tofu to vary the protein source.

Searing Techniques

Try pan-searing the tofu in a hot skillet until crispy, seasoned with soy sauce or tamari for an umami punch.

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