Crispy Tofu, Cauliflower + Chickpeas with Romesco Sauce
Makes 4 Servings
If roasting your own peppers, pre-heat oven to 500. Place peppers on baking sheet, rub with 1 Tbsp. olive oil, and bake, flipping once in the middle, for 30 minutes. Peppers should be partially blackened, and flesh should be soft. Allow peppers to cool, cut in half, remove seeds and stem, and rub off the outer skins of the peppers.
Add roasted red peppers (homemade or jars) as well as all other romesco ingredients to a high-powered blender or food processor. Blend on a medium speed until a very thick, grainy consistency, much like that of pesto sauce. Add olive oil 1 Tbsp. at a time if more liquid is needed to blend well. Scoop sauce into a bowl, and set aside.
Pre-heat oven to 400. Tear tofu into bite sized pieces, similar to the cauliflower.
Add torn tofu, cauliflower, 2 Tbsp. olive oil, 1 tsp. turmeric, coriander, and a pinch of salt to a large mixing bowl, and mix until spices are evenly coating the tofu and cauliflower.
Spread tofu mixture onto a large baking sheet making sure components are in a single layer.
Bake for 20 minutes, toss mixture again, and bake 10-15 minutes more until mixture is crispy on edges.
While tofu mixture is baking, heat 2 Tbsp. olive oil in a skillet over medium-high heat. Add chickpeas, 1/4 tsp. turmeric, and salt + pepper to taste. Allow chickpeas to cook, stirring ever so often, until they are crispy, about 8-10 minutes. Remove from heat, and stir in 1/4 tsp. garlic powder.
Spread romesco on the bottom of your serving bowls, and top with tofu, cauliflower and chickpeas. Sprinkle with parsley, and serve.
**Extra romesco sauce can be used as a pasta sauce, scrambled into eggs, spread onto a sandwich, served in an omelette, or used as a topping for grain bowls. Store in air-tight container in the fridge for 5 days.
For the Romesco:
2 red bell peppers + 1 Tbsp.olive oil (or 2 12 oz. jars of roasted red peppers, drained)
1 c. almonds (toasted or raw both work great. Sub sunflower seeds for nut-free version)
1/2 c. chopped parsley
2 garlic cloves
Juice of 1 large lemon
1/4 c. olive oil
1 Tbsp. red wine vinegar (can use apple cider, white wine or balsamic vinegar)
1.5 tsp. paprika
Salt to taste
For the Rest:
1 head cauliflower, florets cut into bite sized pieces
1 block extra firm tofu, patted dry
1 can chickpeas, drained, rinsed and dry
4 Tbsp. olive oil, divided
1 tsp. + 1/4 tsp. turmeric, divided
1 tsp. ground coriander
Salt + pepper
1/4 tsp. garlic powder
Chopped parsley, for serving
1 large or 2 medium baking sheets
High-powered blender or food processor
15 minute prep
10 minute active cook time
60 minute inactive cook time
Vegan, gluten-free, nut-free optional, refined-sugar free, dairy-free, grain-free
A few weeks ago, when we were still doing the ‘Daniel Fast’ and eating completely vegan, I had time to experiment creatively with only vegan ingredients. Since I cook mostly vegan anyways, it wasn’t super difficult. It was mostly just a blast coming up with new combinations and interesting meals. One meal that resulted from this time was this romesco bowl topped with crispy tofu, cauliflower and chickpeas. I am so happy with how this turned out. My favorite part is how much sauce the recipe makes because I love using it in omelettes or as pasta sauce as well. Its delicious over roasted vegetables or scrambled into eggs, and it is a perfect addition to grain bowls. I really can’t fully describe how much I LOVE romesco sauce.
I also love crispy tofu. I love it pan fried, but it’s really so delicious roasted as well. The torn edges help to get it all crispy, and it pairs so well with the spices and the cauliflower. It’s currently my favorite way to make tofu. I make this meal for me and my husband, and it’s enough food for us to eat it two nights in a row. If you’re re-heating, place the tofu, chickpeas and cauliflower on a baking sheet, and roast at 500 degrees for just a few minutes. It’ll heat it up quick so it doesn’t get soggy and weird in the microwave. If you don’t feel like going through the trouble of making romesco sauce, you could also top the ingredients with the tahini sauce from my broccoli and chickpea grain bowl recipe. It’s also a delicious combination. But make romesco, you guys! It’s life-changing, and you’ll love it, I promise.