[donotprint] I’ve jumped off the tempeh loving train and temporarily leaped on board the tofu fan bus! Firm and silken tofu are back in my life with a bang and I’m lapping it up it at every given opportunity; quite literally! My latest tofu filled meal incorporated both varieties.
Sautéed firm tofu with barbecue sauce (partially homemade ) with a side of vegan cauliflower cheese…roasted cauliflower coated in a rich creamy cheesy silken tofu sauce. Kale chips on the side for the obligatory greenage.
The barbecue parsnip, sweet potato, mushroom dish a couple of weeks back rocked my world and ever since I’ve be indulging in epic amounts of barbecue sauce..so much so that I decided to buy myself of it ready made. I caved! Ready made has it’s role to play. I like to thin it out a bit with a bit of Passata (sieved tomatoes) especially when using it as a coating.
I do occassionally go for the convenience option though it has to meet certain criteria…
- I can read and make sense of every ingredient on the list – no artificial flavours, or additives…
- Gluten free
- Vegan friendly
- It must taste better than I can make!
This is my favourite barbecue sauce right here!
Rich thick and packed full of flavour.
I almost went with a side of homemade coleslaw and corn but decided to serve my desire for something a little more cheesy. A simple mix of Dijon mustard, lots of nutritional yeast, silken tofu, a little spice and seasoning…the perfect drippy sauce for coating my roasted cauliflower. Cauliflower cheese wasn’t a feature on my menu on as a child. In fact aside from spaghetti bolognese and the occasional curry, both of which would have come out of a jar the only other sauce that was regularly consumed was tomato ketchup!
I guess people lay off the sauces at times due to them more often than not being packed full of empty calories, devoid of nutrients. My cheesy vegan cauliflower cheese sauce is jam packed full of vitamins and minerals as well as serving up a fair amount of protein! The wonders of nutritional yeast never cease to amaze me; a vegan store cupboard staple!
A simple satisfying protein rich vegan meal that can easily be adapted to the needs of meat eaters – subbing the firm tofu for chicken or whatever tickles your fancy. Some of my favourites all on the one plate; one of those dinners that you look forward to as soon as the idea pops in to your head and anticipate how delicious it will be to the very last bite.
It was just as bit as delicious as I’d hoped it would be
What are your convenience food rules? [/donotprint]
Barbecue Tofu with Cauliflower Cheese
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 20 minutes
- 1/2 a block of firm tofu sliced as you please (I press mine for 20 –30 minutes before using)
- 1 tsp coconut oil
- 2 heaped tbsp barbecue sauce
- 1/2 tbsp passata
- 1 cup cauliflower chopped
- 1/4 cup (60g) silken tofu
- 1 – 2 tbsp almond milk
- 3 tbsp nutritional yeast
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- Pinch of paprika
- Baked kale (bake at 160C (320F) for 15 minutes)
- Preheat oven to 180C (350F).
- Place cauliflower on a non stick baking tray and bake in the oven for 20 minutes, until lightly browned. (You can bake kale at the same time!)
- Meanwhile sauté tofu in a pan over a medium heat in the melted coconut oil; approx. 4-5 minutes on either side, until nicely browned. Pour over 1 tbsp of sauce and cook for a further 2-3 minutes.
- Blend together all cauliflower cheese sauce ingredients; place in a pot and allow to simmer until ready to serve. Add more almond milk to thin to desired consistency (I used the 2 tbsp).
- Pour cheese sauce of roasted cauliflower and mix well to coat. Serve it all up on or in your dish of choice. Drizzle over remaining barbecue sauce on tofu before digging in.