Golden Tofu over Pea-Mint Cream with Citrusy Cauliflower Rice and Spiced Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper.

2. 2

   Cut the firm tofu into 8 rectangles. Toss it with 15 ml (1 tbsp) olive oil, tamari, maple syrup, 2 g (1 tsp) smoked paprika, 1 g (1/2 tsp) ground cumin, and a pinch of black pepper. Arrange on the tray and bake for 22 to 25 minutes at 220 °C / 425 °F, flipping halfway through.

3. 3

   While the tofu bakes, mix the almonds with 5 ml (1 tsp) olive oil, 2 g (1 tsp) smoked paprika, 1 g (1/2 tsp) ground cumin, the chili flakes if using, and a pinch of salt. Spread them on one side of the tray during the last 8 minutes of the tofu baking time, still at 220 °C / 425 °F, until fragrant and lightly toasted.

4. 4

   Grate or pulse the cauliflower until it resembles rice. Set aside.

5. 5

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add half of the onion and half of the garlic. Sauté for 3 to 4 minutes until tender. Stir in the riced cauliflower, zest of half the lemon, 15 ml (1 tbsp) lemon juice, half of the parsley, 2 g (1/3 tsp) salt, and a little black pepper. Cook for 5 to 7 minutes, stirring, until the cauliflower rice is tender but still fluffy.

6. 6

   In a saucepan, heat the remaining 10 ml (2 tsp) olive oil over medium heat. Add the remaining onion and garlic and cook for 3 minutes. Add the green peas, coconut milk, 60 ml (1/4 cup) water, fresh mint, 15 ml (1 tbsp) lemon juice, 2 g (1/3 tsp) salt, and black pepper. Cook for 4 to 5 minutes, until the peas are tender and bright green.

7. 7

   Blend the pea mixture until smooth and creamy. For a silkier texture, add 15 to 30 ml (1 to 2 tbsp) extra water if needed. Adjust with more salt, black pepper, or a few extra drops of lemon juice.

8. 8

   To serve, spread the pea-mint cream onto each plate. Top with the citrus cauliflower rice and then the golden tofu. Finish with the spiced almonds and the remaining chopped parsley.