Cajun Baked Tofu

Preheat the oven to 425°F. Drain tofu and pat dry, cut into 1 inch cubes, and transfer to a baking sheet. Toss cubed tofu with Cajun seasoning, a pinch of salt, and 1 tbsp (2 tbsp) vegetable oil, and bake until crisp in places, 20 to 25 minutes. TIP: If you prefer crispier tofu, bake it longer.

Peel and thinly slice the shallot(s). Peel and mince the garlic. Thinly slice the Swiss chard leaves and stems.

Heat 2 tsp (4 tsp) vegetable oil in a medium saucepan over medium heat. Add sliced shallot and minced garlic and cook until softened, 3 to 4 minutes. Add sliced Swiss chard and cook until just wilted, 2 to 3 minutes.

Add coconut milk, nutritional yeast, ⅛ tsp (¼ tsp) salt, and a pinch of pepper to the sautéed Swiss chard, and stir. Reduce heat to low and simmer until slightly thickened, 2 to 4 minutes.

Divide the creamed Swiss chard between bowls. Top with Cajun baked tofu and pickled cauliflower. Tuck in!