Falafel Spiced Tofu
with Masala Chickpeas & Pickled Cauliflower
- ½ cup cashews
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 2 garlic cloves
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 lemon
- 4 oz curly kale
- ¼ cup Castelvetrano olives
- 4 oz roasted red peppers
- 2 oz curried pickled cauliflower
- 2 oz masala roasted chickpeas
- 2 tsp vegetable oil*
- 2 tsp olive oil*
- Salt and pepper
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
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.
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.
Halve the lemon. Destem and roughly chop the kale. Check the olives and remove any pits. Roughly chop the olives. Drain the red peppers.
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.
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.
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!