1400 700 vegan falafelspicedtofuwithmasalachickpeas horizontal

Falafel Spiced Tofu

with Masala Chickpeas & Pickled Cauliflower

dinner

Chef's Choice Seasonal Menu Summer Recipes Winter Recipes Gluten-Free High-Protein Mediterranean Beans/Legumes Hearty Vegetables Leafy Greens Nuts Tofu Dinner
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
610
FAT
34g
CARBOHYDRATES
41g
PROTEIN
38g

MAIN INGREDIENTS

  1. ½ cup cashews
  2. 15.5 oz Nasoya® Organic Extra Firm Tofu
  3. 2 garlic cloves
  4. 1.5 tsp ground cumin
  5. 1.5 tsp ground coriander
  6. 1 lemon
  7. 4 oz curly kale
  8. ¼ cup Castelvetrano olives
  9. 4 oz roasted red peppers
  10. 2 oz curried pickled cauliflower
  11. 2 oz masala roasted chickpeas
  12. 2 tsp vegetable oil*
  13. 2 tsp olive oil*
  14. Salt and pepper
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Blender
  • Baking sheet

INSTRUCTIONS

1
Prepare the tofu

Preheat the oven to 425°F. Add the cashews to a small bowl with ½ cup hot water. Drain the tofu and pat dry with paper towels. Crumble the tofu into bite-size pieces and add to a large bowl. Peel and mince the garlic and add just half of the minced garlic to the bowl with the tofu along with the cumin, coriander, 2 tsp vegetable oil, ½ tsp salt, and a pinch of pepper.

2
Bake the falafel spiced tofu

Line a baking sheet with foil or parchment paper. Transfer the spiced tofu to the baking sheet and bake until browned and crispy in places, about 25 to 30 minutes.

3
Prepare the vegetables

Halve the lemon. Destem and roughly chop the kale. Check the olives and remove any pits. Roughly chop the olives. Drain the red peppers.

4
Start the salad

Add the chopped kale to a large bowl with 2 tsp olive oil. Using your hands, massage until bright green. Add the chopped olives and red peppers and toss to combine.

5
Make the garlic cashew dressing

In a blender, combine the cashews and their soaking water, remaining minced garlic, lemon juice, and a pinch of salt and pepper to a blender. Blend until smooth. Taste the garlic cashew dressing and adjust the seasoning with salt.

6
Serve

Divide the kale salad between shallow bowls. Top with falafel spiced tofu, pickled cauliflower, and masala roasted chickpeas. Drizzle with garlic cashew dressing. Bon appetit!