Falafel Spiced Tofu
with Pickled Cauliflower & Creamy Cashew Dressing
- ½ cup cashews
- 14 oz organic extra firm tofu
- 2 garlic cloves
- 1 tbsp zhoug seasoning
- 1 lemon
- 4 oz curly kale
- 2 oz Castelvetrano olives
- 4 oz roasted red peppers
- 3.5 oz curried pickled cauliflower
- 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 cashews and ½ cup hot water to a small bowl. Tear tofu into bite-size pieces and add to a large bowl. Peel and mince the garlic and add just half the minced garlic to the bowl with the tofu, along with zhoug seasoning, 2 tsp vegetable oil, ½ tsp salt, and a pinch of pepper. Toss the falafel spiced tofu to coat.
Line a baking sheet with foil or parchment paper. Place falafel spiced tofu on the baking sheet and bake until browned and crispy in places, 25 to 30 minutes.
Halve and juice the lemon. Destem and thinly slice the curly kale. Check the Castelvetrano olives, remove any pits, and roughly chop the olives. Drain the roasted red peppers.
Add the cashews, their soaking water, remaining minced garlic, lemon juice, and a pinch of salt and pepper to a blender. Blend until smooth. Taste the creamy cashew dressing and add salt as necessary.
Add the sliced curly kale and 2 tsp olive oil to a large bowl, and massage kale until bright green. Add chopped Castelvetrano olives, red peppers, and just half the creamy cashew dressing, and toss to combine.
Divide the kale salad between bowls. Top with falafel spiced tofu and pickled cauliflower. Drizzle with remaining creamy cashew dressing. Bon appétit!