Black Pepper Tofu & Cauliflower

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

Note by BC: added 1 tsp of maple syrup to the sauce. Great recipe!

subheading: For the Crispy Baked Tofu & Cauliflower:

12 to 14 oz extra-firm tofu, drained, patted dried/pressed and cut into ¾” (2 cm) cubes (See Notes on pressing tofu)

1 tbsp neutral oil (e.g, sunflower, avocado, etc)

2 tbsp cornstarch

¼ tsp fine sea salt

¼ tsp cracked pepper

30 oz cauliflower florets (1 large head or about 4 cups) (defrosted and drained if frozen)

3 tbsp neutral oil (e.g. sunflower, avocado, etc)

subheading: For the Vegan Black Pepper Sauce:

½ cup vegan beefless or mushroom broth (or water) (cold or room temperature)

4 tbsp soy sauce (or tamari to make this gluten-free; sodium-reduced if desired)

1 tbsp cornstarch

1 tsp brown sugar

1 tsp rice wine vinegar

2 tbsp sesame oil

2 shallots, diced (or 1 medium onion, diced)

1 ½ tsp freshly cracked black pepper (not pre-ground), more to taste

4 garlic cloves, minced

1 tsp fresh ginger, minced or grated

1 red chili pepper, thinly sliced (optional)

hot steamed rice, or grain of choice for serving

1 bunch green onions, sliced thin for serving

Note: Ingredients may have been altered from the original.

Directions at crumbsandcaramel.com

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