Falafel Spiced Tofu

with Pickled Cauliflower & Creamy Cashew Dressing

dinner

Chef's Choice Cashews Bell Pepper Beans/Legumes Blender Cauliflower Kale Lemon <600 Calories Tofu Seasonal Menu Hearty Vegetables Spring Recipes Mediterranean Nuts Gluten-Free High-Protein Winter Recipes Fruit Leafy Greens Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
450
FAT
28g
CARBOHYDRATES
30g
PROTEIN
28g

MAIN INGREDIENTS

  1. ½ cup cashews
  2. 14 oz organic extra firm tofu
  3. 2 garlic cloves
  4. 1 tbsp zhoug seasoning
  5. 1 lemon
  6. 4 oz curly kale
  7. 2 oz Castelvetrano olives
  8. 4 oz roasted red peppers
  9. 3.5 oz curried pickled cauliflower
  10. 2 tsp vegetable oil*
  11. 2 tsp olive oil*
  12. Salt and pepper
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nut (cashew)
Nutrition

TOOLS

  • Blender
  • Baking sheet

INSTRUCTIONS

1
Prepare the tofu

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.

2
Bake the falafel spiced tofu

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.

3
Prepare the produce

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.

4
Make the garlic cashew dressing

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.

5
Start the salad

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.

6
Serve

Divide the kale salad between bowls. Top with falafel spiced tofu and pickled cauliflower. Drizzle with remaining creamy cashew dressing. Bon appétit!