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Orange Cauliflower Tofu

Orange Cauliflower Tofu

Ingredients

  • 1 cup oat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

  • 1/2 cup chickpea flour
  • 1/2 cup water

  • 1 head cauliflower, cored and cut into florets

OR

  • 1 14-16 oz. block firm or extra firm tofu, cubed


Orange Sauce

  • 3 deglet dates
  • 1 medium orange, peeled
  • 1 green onion
  • 2 tablespoons water + more as needed
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh ginger
  • 1/2 teaspoon orange zest (optional)
  • 1-2 dried Thai chili pods (optional)
  • 1 tablespoon soy sauce (optional)
  • 1/2 teaspoon orange zest (optional)


To Serve:

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Method 

Preheat the oven to 400°F.

Prepare the breading by whisking together the oat flour, garlic powder, and onion powder in a small bowl. In another bowl, mix the water and chickpea flour to form a batter.

Drop the cauliflower/tofu in the batter and coat well by stirring with a spoon, then use tongs or a fork to shake off excess batter. Transfer the pieces to the oat flour mix and coat well.

Use tongs to place the cauliflower pieces on a parchment-lined baking sheet. Bake for 35 minutes, or air fry for 25 minutes at 450°F.

To prepare the Orange Sauce, add all of the sauce ingredients into a high-speed blender and blend until smooth. If you prefer a warm sauce, heat it in a small saucepan on the stove.

Once the cauliflower/tofu is done, transfer it to a mixing bowl, and pour on a little orange sauce and toss to coat.

Garnish with chopped green onions, sesame seeds...and WYW Sriracha!

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Orange Cauliflower Tofu

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