This baked tofu and cauliflower florets entree is sure to become your next weeknight go-to. It’s simple, quick, and satisfying, requiring only 5 ingredients and 1 sheet pan. It’s vegan, gluten-free and has an oil-free option.
There’s not really a whole lot to say about this dish other than that it’s way more delicious than you probably would think considering the scant ingredients required to prepare it. In fact, I’ll bet you’ve got almost everything you need to prepare it. The only thing you might not have in your pantry is sumac. But I’m going to tell you why you should considering adding sumac to your spice rack.
Sumac is a spice gathered from a flowering plant that grows in temperate regions throughout the world. Although it has quite a few health benefits it’s best known for it’s anti-inflammatory properties. If you don’t have sumac, you can use lemon zest and salt as a substitute. Although your meal will have a similar flavor, it will not have the health benefits associated with sumac. Sumac has a very strong smell before it’s cooked but don’t let that deter you. It’s actually sweet when cooked and has a mild lemony flavor. I look forward to using it more often. And don’t worry, I’ll be sharing more recipes for it here in the near future.
Now is the time to use cauliflower! It’s in season in the United States September through November so stock up on it now. This vegetable is just begging to be used in holiday recipes (did I mention this dish would make an insanely easy and quick Thanksgiving side- just remove the tofu). It’s the star of the show in this baked tofu and cauliflower dish so make sure you get a really firm, perfectly white head of cauliflower. Or get creative and use purple or yellow cauliflower too. I’ve even seen (and love) baby cauliflower. Better yet, go crazy and use a mix of all those listed above.
I hope that you give this insanely simple entree a try. If you do, be sure to tell me what you think down in the comments.
Ingredient Health Benefits
Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals
Tofu- calcium, copper, magnesium, B vitamins, isoflavones
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Baked Tofu and Cauliflower
- 1 head of cauliflower, cut into florets
- 14 oz extra firm tofu, pressed, cubed
- 4 cloves garlic, minced
- olive oil omit if oil-free
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Place pressed and cubed tofu, and cauliflower florets on the prepared baking sheet. Toss with olive oil, minced garlic and sumac.
- Evenly spread onto the baking sheet and bake for 20 minutes. Remove from oven and shake. Bake for an additional 10-15 minutes.
- Serve warm with freshly minced parsley.