Cauliflower Tofu Salad

Makes 4

PREP 20 minutes

COOK 1 hour

  • 2 heads cauliflower

  • 1 package of firm, aged tofu

  • 3-4 tablespoons grapeseed oil

  • 2 tablespoons white wine vinegar

  • 2 tablespoons dijon mustard

  • 2 tablespoons seeded mustard

  • 1/2 cup olive oil

  • 2 teaspoons nutritional yeast

  • 1/4 cup parsley

  • Salt&pepper

  1. Pre-heat the oven to 400ºF.

  2. Clean and cut cauliflower into pieces.

  3. Drain and pat dry tofu, and dice them into cubes.

  4. Once the cauliflower and tofu are cut and cleaned, layer a baking tray with parchment paper, and drizzle about 3-4 tablespoons of grapeseed oil. Add about one teaspoon of nutritional yeast and it give it a big pinch of salt.

  5. Roast in the oven for about one hour, or until golden-brown.

  6. In the meantime, combine the white wine vinegar, 1/2 cup olive oil, one teaspoon of nutritional yeast, the mustards and salt and pepper in a mason jar. Shake well.

  7. Once the cauliflower and tofu is ready, pour the dressing over and sprinkle parsley on top.

  8. Serve warm or at room temperature.

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