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Falafel Spiced Tofu with Pickled Cauliflower & Creamy Cashew Dressing
2 or 4 Serving Dinner

Falafel Spiced Tofu

with Pickled Cauliflower & Creamy Cashew Dressing

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
460
FAT
28g
CARBOHYDRATES
31g
PROTEIN
28g

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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)
Tools: Baking sheet, Blender
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
460
FAT
28g
CARBOHYDRATES
31g
PROTEIN
28g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the tofu

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.

2
Bake the falafel spiced tofu

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).

3
Prepare the produce

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.

4
Make the garlic cashew dressing

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.

5
Start the salad

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.

6
Serve

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

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