scrambled tofu with roasted
cauliflower and greens
- 1.2kg silken tofu, drained and crumbled
- 1 teaspoon ras el hanout
- ½ teaspoon smoked paprika
- ½ teaspoon dried chilli flakes
- ⅓ cup (80ml) extra virgin olive oil,
- plus extra for drizzling
- 6 cups (600g) cauliflower florets
- 2 red onions, quartered
- 1 bunch cavolo nero (Tuscan kale) (220g), trimmed
- sea salt and cracked black pepper
- baby (micro) parsley leaves (optional), to serve
- lemon wedges, to serve
- Wrap the tofu in a clean tea towel and squeeze out the moisture. Allow to drain over a sieve for 30 minutes to dry.
- Preheat oven to 200°C (400°F). Place the ras el hanout, paprika, chilli and half the oil in a large bowl and whisk to combine. Add the cauliflower and onion and toss to coat. Place on 2 baking trays lined with non-stick baking paper and roast for 10 minutes. Add the cavolo nero to the trays, drizzle with extra oil and roast for a further 8 minutes or until the cauliflower and onion are golden and the cavolo nero is crisp.
- Heat the remaining oil in a non-stick frying pan over high heat. Add the tofu, salt and pepper and cook, stirring occasionally, for 25–30 minutes or until golden and crisp. Divide between serving plates and top with the cauliflower, onion, cavolo nero and parsley. Serve with lemon wedges. Serves 4
Photography: Chris Court
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