How long does cauliflower brazil nut puree with crispy tofu [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can cauliflower brazil nut puree with crispy tofu [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make cauliflower brazil nut puree with crispy tofu [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cauliflower brazil nut puree with crispy tofu [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cauliflower brazil nut puree with crispy tofu [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cauliflower Brazil Nut Purée With Crispy Tofu
[Vegan]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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Cauliflower Brazil Nut Puree With Crispy Tofu

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Cauliflower Brazil Nut Purée With Crispy Tofu [Vegan]

Dairy Free

This cauliflower and brazil nut purée is a wonderfully nutrient-rich alternative to mashed potatoes. Blended with garlic, thyme, ground pepper, and coconut oil, this purée is flavorful and comforting. Once topped with crispy, browned tofu, this dish becomes a complete meal that is sure to satisfy.

Ingredients You Need for Cauliflower Brazil Nut Purée With Crispy Tofu [Vegan]

1 small head cauliflower, stems removed, cut into florets
2 garlic cloves
1 teaspoon dried thyme
4 Brazil nuts
3 leaves swiss chard, coarsely chopped
1 teaspoon sea salt
1 teaspoon freshly ground pepper
2 teaspoons coconut oil, divided
3/4 cup extra firm tofu, cubed

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How to Prepare Cauliflower Brazil Nut Purée With Crispy Tofu [Vegan]

Bring 2 cups water to a boil in a covered pot with a pinch of salt.
Add cauliflower, garlic, thyme, Brazil nuts, and chard and bring everything to a boil for 3 minutes.
While it's coming to a boil, heat 1 teaspoon coconut oil in a skillet until glistening, then add tofu and cook until browned on each side.
Drain cauliflower pot, reserving 1/2 cup of the cooking liquid in a measuring cup.
Transfer cauliflower and everything else in the pot to a food processor, add reserved cooking liquid and remaining teaspoon of coconut oil. Blend until smooth.
Transfer purée to serving dishes and top with browned tofu.