Cajun Baked Tofu
with Creamed Swiss Chard & Pickled Cauliflower
- 14 oz organic extra firm tofu
- 1 tbsp Cajun seasoning
- 1 shallot
- 2 garlic cloves
- 8 oz Swiss chard
- 5.5 oz coconut milk
- 2 tbsp nutritional yeast
- 2 oz pickled cauliflower
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Medium saucepan
- Baking sheet
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!