VeganMoFo Day 17
Sometimes you buy a whole head of cauliflower, use some of it and you don’t know what to do with the rest. Being a fresh product, you need to do something with it; fast. Well, this is usually me. I particularly don’t like buying half or quarter of something. Once the cell wall of a vegetable is broken, you start losing nutrients. If the cell needs to be broken, I’d like to do it myself, with my own knife. Am I right?
The recipe I have here came from a neighbour back in Turkey. She comes from the Mediterranean coast of Turkey and has many good recipes in her repertoire. Mind you, the original recipe uses hard-boiled eggs but I substituted that with The-Vegg-Fried tofu.
Here’s your ingredients:
1/3 cauliflower, broken into small pieces
4x Turkish cornichons, chopped finely (optional)
1 spring onion, chopped
2 twigs flat-leaf parsley, leaves only
For The-Vegg-Fried Tofu:
1/3 pack soft tofu, cubed
1 tsp nutritional yeast
2 tbsp oil
1 tsp black salt
2 tbsp oil
For the dressing:
1 tsp ground sweet paprika (I used sumac instead)
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar (or freshly squeezed lemon)
Salt and pepper
• Steam the cauliflower florets until al dente. Drain and set aside to cool.
• To make The-Vegg-Fried Tofu: Mix together nutritional yeast, 2 tbsp of oil and black salt in a bow. Add the tofu cubes and combine well. Heat 1 tbsp of oil in a frying pan and fry the tofu cubes until brown. Remove from the heat and set aside to cool.
• In a salad bowl, combine The-Vegg-Fried Tofu, cauliflower, cornichons, spring onions and parsley.
• To make the dressing: Whisk together salt, pepper, sumac or sweet paprika, vinegar or lemon juice and olive oil.
• Drizzle the dressing over the salad and combine. You’re done. Afiyet Olsun!