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Cauliflower Tofu Salad Recipe
Number of servings:4 | Total Time:25 minutes
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| Cauliflower Tofu Salad |
Cauliflower Tofu Salad Ingredients
- 2 cups cauliflower florets, blended
- 1 fresh cucumber, diced
- ½ cup green olives, diced
- ⅓ cup red onion, diced
- 2 tablespoons toasted pine nuts
- 2 tablespoons raisins
- ⅓ cup feta, crumbled
- ½ cup pomegranate seeds
- 2 lemons (juiced, zest grated)
- 8 oz tofu
- 2 teaspoons oregano
- 2 garlic cloves, minced
- ½ teaspoon red chili flakes
- 3 tablespoons olive oil
- Salt and pepper to taste
Cauliflower Tofu Salad Preparation
- Season the processed cauliflower with salt and transfer to a strainer to drain.
- Prepare the marinade for tofu by
- combining 2 tbsp lemon juice, 1.5 tbsp olive oil, minced garlic, chili flakes, oregano, salt and pepper. Coat tofu in the marinade and set aside.
- Preheat the oven to 450°F.
- Bake tofu on a baking sheet for 12 minutes.
- In a salad bowl mix the remaining marinade with onions, cucumber, cauliflower, olives and raisins. Add in the remaining olive oil and grated lemon zest.
- Top with tofu, pine nuts, feta and pomegranate seeds.
