These hors d'oeuvre are colorful without the use of artificial colors. The baked tofu slices get their golden yellow color from curry powder, the beet hummus is a natural, vibrant pink, and it's topped with naturally purple cauliflower. So simple, but so tasty, and sure to be the star of any appetizer spread.

Tofu Hors D’Oeuvre With Beet Hummus [Vegan, Gluten-Free]

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Cooking Time



  • 1 14-ounce block firm tofu
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon curry powder
  • 1/2 purple cauliflower head
  • Beet hummus, as needed


  1. Preheat oven to 390°F.
  2. Cut the tofu into approximately 1/4-inch thick slices. In a small bowl, combine soy sauce, curry powder, and 1 tablespoon of water. Add the tofu slices and let marinate for 10 minutes on one side, flip, and let marinate for another 10 minutes.
  3. Arrange the tofu on a baking sheet, then bake for 15 minutes.
  4. Wash the cauliflower, divide into florets, and cook.
  5. Once the tofu is cool, spread beet hummus oven each slice, then top with a cauliflower floret.


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