Roasted Cauliflower & Crispy Tofu with Spinach Pesto
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked Farro 2 ½ cup
- Spinach Pesto 12-16 tbsp
- medium-large cauliflower 1
- extra virgin olive oil 5 tbsp
- cumin seeds or ground cumin 1 tsp
- Kosher
- red pepper flakes or Aleppo pepper 1-2 tsp
- Tofu Slabs 1
- soft salad greens 5 oz
- cilantro or flat-leaf parsley leaves and tender stems 1 cup
- capers 1 ½ tbsp
- good-quality vinegar champagne, red wine, or white wine vinegar 1.5-2 tbsp
- A few pinches of za'atar
- agave nectar or maple syrup ½ tsp
If your salad greens look like they won’t last until the end of the week, you may want to make this meal earlier in the week. If you didn’t buy za'atar, make this substitute. See the za'atar grocery note on your grocery list for whether you need to scale the recipe. No-oven option: Skip roasting the cauliflower. Instead, pan-fry 2 block of tofu (simply repeat step 3). Serve the tofu with the warm Cooked Farro, Spinach Pesto, and Salad Mix. Storage: Store the roasted cauliflower and cooked tofu separately in the fridge for 3 to 4 days. Only make as much Salad Mix as you plan to eat, as it will wilt in the fridge. Reheat the tofu in a nonstick frying pan with a touch of oil over medium heat for 3 to 4 minutes per side until crisp (or serve at room temp), then reheat the cauliflower in the same pan until heated through. Make the Salad Mix fresh, and warm your Cooked Farro as desired. Assemble your plate with the Spinach Pesto, cauliflower, tofu, and Cooked Farro; top with fresh Salad Mix right before serving. Nutrition boost: For added protein, pan-fry more tofu (simply repeat step 3). Or, sprinkle the dish with pepitas or hemp seeds. For more veggie action, mix some microgreens and/or broccoli sprouts into the Salad Mix. Shortcut: If you skipped the Cooked Farro, use ~2 cup frozen or ready-to-heat rice or quinoa, or serve with crusty bread. Shortcut: If you skipped the Spinach Pesto, use 4-6 oz of your store-bought vegan pesto. Shortcut: If you bought pre-baked tofu, skip pan-frying the tofu; simply slice the pre-baked tofu into cubes or slices, then briefly pan-fry over medium heat with a touch of oil until warm.
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1Gather: Cooked Farro , Spinach Pesto , medium-large cauliflower , extra virgin olive oil , cumin seeds or ground cumin , Kosher salt and freshly ground black pepper, red pepper flakes or Aleppo pepper , Tofu Slabs . For the salad mix: soft salad greens , cilantro or flat-leaf parsley leaves and tender stems , capers , good-quality vinegar champagne, red wine, or white wine vinegar , A few pinches of za'atar , agave nectar or maple syrup .
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2Take the Cooked Farro and Spinach Pesto out of the fridge. Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 425ºF / 220ºC.
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3In a large bowl, coat the cauliflower with 2 1/2 tbsp of olive oil. Add the cumin, 1 tsp kosher salt, several cracks of pepper, and chili flakes, if using. If it feels dry, add a bit more oil. Divide across two rimmed sheet pans, any flat sides facing down. Wipe out the large bowl to use in step 4(b). Roast for 20 minutes until tender and nicely browned. If not done yet, rotate the pans by 180º and roast for 5 to 8 more minutes. If the florets are stuck, rest for a few minutes before lifting them up with a spatula.
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4Meanwhile, cook the tofu and, if desired, reheat the Cooked Farro. Tofu: Line a large plate with a few paper towels. Pat dry the Tofu Slabs and sprinkle with a few pinches of salt. Heat 1 1/2 tbsp of olive oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat. Once shimmering, add the tofu (salt side facing down). Sprinkle the tops with 2 pinch of salt. Cook for 5-7 minutes or until the bottoms are golden brown. If the oil has dried up, add a drizzle more. Flip and cook for 4 to 5 minutes. Transfer to paper towels to remove excess oil. Farro: While the tofu cooks, add the farro to a microwave-safe bowl, add a few sprinkles of water, cover, and heat until warmed through. When cool enough to touch, tear the cooked tofu into rustic chunks.
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5While the cauliflower and tofu cook, make the Salad Mix. Tear the greens into small pieces or chop. Chop the cilantro. If using, smash the capers with the back of a chef’s knife into a coarse paste. In the large bowl, combine the greens, cilantro, and capers with 1 1/2 tbsp of vinegar and 1 tbsp of olive oil. Toss and add more vinegar or oil until it tastes bright and tangy. Season with salt and pepper to taste and a few pinches of za'atar. If your salad greens are a bit bitter, add the agave, mix in, and adjust to your taste. TIP: If saving leftovers, make just as much Salad Mix as you will eat.
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6Assemble: Schmear 3 to 4 tablespoons of Spinach Pesto on each plate. Divide the Cooked Farro, roasted cauliflower, and torn tofu on top. Then top each plate with the Salad Mix. Season with salt and pepper to taste.