This recipe is delicious and filling thanks to the tofu and the cream in it and the cauliflower puree is a great side dish beside the tofus because of its creamy lightness.
cca. 15-20 minutes
cca. 20-25 minutes
2 x 200 g smoked tofu
50 g sesame seeds
25 g nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoon coconut oil9-10 large potatoes
6 tablespoon soy cream (or other cooking cream: almond cream, rice cream)
1/2 medium sized cauliflower
1 large potato
50 ml coconut milk (the thick part of it)
salt and pepper to taste
50 g whole wheat flour
1 tablespoon oil
1 tablespoon BBQ sauce
100 ml water
breadcrumbs and sesame seeds in it
Peel the potato, cut the cauliflower into florets wash them, then cook them in salted boiling water until tender.
then crush the cauliflower and the potato with a potato masher and stir 50 ml thick creamy coconut milk in it.
Toast sesame seeds in a dry frying pan until golden brown, then blend them in food processor until smooth powder, add the nutritional yeast, garlic powder, salt and coconut oil and mix them well.
Cut out the middle of the tofus and make a thin piece to take it back when you stuffed the tofus with thesesame cream,
Fill the tofus with the sesame-nutritional yeast cream, but don’t fill too much in it then close it with those thin pieces.
Mix the flour with water, BBQ sauce, oil and cover the tofus with that mixture,
then cover with breadcrumbs,
Heat oil at medium heat and fry them until golden brown, then turn them into their other side and fry it until it will be golden brown too.
Fill a pastry bag with the cauliflower-potato puree and pipe through a large star tip in a circular and upward spiral move onto the plate. Good appetite! 🙂