I’ve decided that I really want to start incorporating more posts as to what I eat on here. Not sure anyone really gives a shit but hey, its my blog and I can do what I want. If i’m being 100% honest, I don’t really cook all that much. My idea of a healthy dinner is 2 rice cakes with avocado and beyond meat beef crumbles. While not a horrible dinner, it’s not the best. I’m super lazy and I usually eat out of convenience. Salad is a big staple in my house as well as grab and go food but one of my resolutions this year is to cook more. So I’m starting with recipe that was a staple in my boyfriend’s house growing up. Though, in his youth it wasn’t a vegan dish but he converted it to one and it’s fucking amazing so I’m gonna share it with you guys.
This is an easy, vegan, gluten free meal that will satisfy many palettes while also being healthy and flavorful. To get started here is what you’ll need: Almond Milk, Tofu (I like the extra firm Wildwood 20oz), Earth Balance, Rosemary, Thyme, Chives, Sage, Parsley, Gluten-Free Flour and Cauliflower. If you’re not into almond milk, then I’m sure you could any non-dairy milk. Also, I use GF flour because I have celiac but you can use any flour.
To start, toss the cauliflower in 1 or 2 tablespoons of olive oil and then roast in the oven at 450 degrees for like 15. I like my veggies well done but it you don’t, then maybe roast them for like 7 min. Adam’s family serves this dish over rice which is definitely an option but I prefer to serve over veggies. I’ve done it over broccoli as well which is delicious or you could do an array of vegetables. Once you’re done with the cauliflower then you’ll want to set it off to the side and turn the oven down to 325 degrees.
Next, sautée the tofu in a little bit of olive oil (1-2 TBSP). I like to get it nice and crisp.
It should look like this. If you’re using a less firm tofu, make sure to press it ahead of time to get out as much moisture as possible. Then transfer the tofu into a baking dish. For the sauce, put 2 tablespoons of Earth Balance into the pan and add the flour, to make a roux. Add the milk and bring to a boil. Then add in the remainder of the ingredients. Cook until it thickens and pour it over the tofu in the baking dish.
Bake it at 325 for 50 mins. When it’s done it should have a nice crust on top of it.
Spoon it over the cauliflower and voila! Dinner is served!
1 large head of cauliflower
2 tbs margarine
3 tbs flour
2 1/2 C milk
1 1/2 tsp salt
1/4 tsp pepper
1 tsp. dried thyme leaves
1 tsp. rosemary
1 tsp. sage
1 tbs. parsley
1 tbs. dried chives
1 package of tofu
- Preheat oven to 450 degrees.
- Chop up the cauliflower and toss with olive oil and bake for 10-15min. After the cauliflower comes out tun the oven down to 325 degrees.
- In a sauce pan sautée the tofu until crispy. Put it in a baking dish.
- Melt butter in the sauce pan and add flour to make a roux.
- Stir in almond milk and bring to a boil.
- Add in remaining dry ingredients and cook until the sauce thickens.
- Pour sauce over the tofu and place in the oven. Cook for 50 minutes.
- Serve over cauliflower.