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An elegant and light French cuisine dish, perfectly suited for a DASH diet. The tofu marinated with herbes de Provence is pan-fried until golden crusted, served on a creamy cauliflower purée enriched with almond milk and nutmeg. Accompanied by a sun-dried tomato coulis
🥕 Ingredientes
- 400g firm tofu, pressed and cut into thick slices
- 1 medium cauliflower (about 800g), cut into florets
- 2 cloves garlic, finely chopped
- 1 tablespoon dried herbes de Provence
- 1 teaspoon chopped fresh thyme
- 1/2 cup unsweetened almond milk
- 2 tablespoons extra virgin olive oil
- 1/4 cup rehydrated and chopped sun-dried tomatoes
- 1 teaspoon grated lemon zest
- 1 pinch freshly grated nutmeg
- Fresh chopped parsley for garnish
- Freshly ground black pepper (no added salt)
🔥 Preparación
- Press the tofu for 15 minutes to remove excess water, then cut into 2cm thick slices.
- In a bowl, mix 1 tablespoon olive oil, chopped garlic, herbes de Provence, and thyme. Brush the tofu slices with this mixture and let marinate for 10 minutes.
- Steam the cauliflower florets for 8-10 minutes until tender.
- In a non-stick pan, heat the remaining tablespoon of olive oil. Brown the tofu slices 4-5 minutes on each side until golden and crispy.
- Blend the cooked cauliflower with almond milk, nutmeg, and lemon zest until smooth purée. Pepper to taste.
- For the coulis, blend the rehydrated sun-dried tomatoes with 2 tablespoons of water until smooth consistency.
- Serve the cauliflower purée as base, place the golden tofu slices, lightly drizzle with sun-dried tomato coulis, and garnish with fresh chopped parsley.
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