Broccoli and cauliflower baked with tofu
Origin of the recipe
Baked broccoli and cauliflower with tofu is a modern dish that embraces healthy eating and vegetarian trends. This combination has become popular among those seeking a more plant-based diet and is often found in recipes inspired by both Asian and Western culinary traditions. The dish can be seasoned with various spices, sauces (such as soy or teriyaki), and oils for additional flavor. Thus, this dish can be considered international, as it combines elements of different cultures and adapts to modern dietary preferences.
What do you need for cooking?
Ingredients
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Broccoli
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Cauliflower
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Silken tofu
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Chickpea flour
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Baking powder
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Plant-based milk
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Nutritional yeast
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Kala Namak
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Onion powder
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Paprika
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Turmeric
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Salt
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Parsley
Kitchen utensils
- Knife
- Board
- Bowls
- Baking dish
- Colander
- Immersion blender
Step-by-step recipe
Step 1:
Separate the broccoli and cauliflower into florets, place in a bowl, pour boiling water over them, cover and leave for 15 minutes.
Step 2:
In a clean bowl, combine 150g silken tofu and 90g chickpea flour.
Step 3:
Add 3 tablespoons nutritional yeast, a pinch of turmeric, a teaspoon of paprika, a teaspoon of onion powder, 2 teaspoons of baking powder, a quarter teaspoon of Kala Namak salt and regular salt to taste.
Step 4:
Pour in 250 ml of plant milk and mix with a hand blender until smooth.
Step 5:
Chop 50 g of parsley, add to the batter and mix.
Step 6:
Drain the broccoli and cauliflower.
Step 7:
Grease a round baking dish with butter and spread the vegetables evenly.
Step 8:
Cover the vegetables with the chickpea and tofu batter and bake in an oven preheated to 180 degrees for 30 minutes.
Step 9:
Cut the casserole into portions, top with oatmeal sour cream if desired and serve.
