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]
Cooking Time
25
Ingredients
- 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
Preparation
- Preheat oven to 390°F.
- 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.
- Arrange the tofu on a baking sheet, then bake for 15 minutes.
- Wash the cauliflower, divide into florets, and cook.
- Once the tofu is cool, spread beet hummus oven each slice, then top with a cauliflower floret.
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Cauliflower -
Tofu
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About The Author
Lisa Dobler
See My Recipes Simple, cosmopolitan, and family-approved vegan dinners and desserts.
Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.
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