Falafel Spiced Tofu
with Pickled Cauliflower & Creamy Cashew Dressing
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- 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
Preheat the oven to 425°F. Add cashews and ½ cup (1 cup) hot water to a small bowl and set aside. Crumble tofu into bite-size pieces and add to a large bowl. Peel and mince the garlic. Add just half the minced garlic to the bowl with the tofu, along with zhoug seasoning, 2 tsp (4 tsp) vegetable oil, ½ tsp (1 tsp) salt, and a pinch of pepper. Toss to coat.
Line a baking sheet with foil or parchment paper. Place tofu mixture on the baking sheet and bake until browned and crispy in places, 25 to 30 minutes. TIP: If you don’t have foil or parchment paper, add 2 tsp oil to the baking sheet instead (though the tofu may stick slightly).
Halve and juice the lemon(s). Destem and thinly slice the kale. Check olives, remove any pits, and roughly chop the olives. Drain the roasted red peppers.
Add 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 creamy cashew dressing and add salt as necessary.
Add sliced kale and 2 tsp (4 tsp) olive oil to a large bowl, and massage kale until bright green. Add chopped olives, roasted 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. Dig in!