Cauliflower can be seasonally replaced with Jerusalem artichoke, parsley root, green beans, or a mix of bell peppers, eggplant, and tomatoes. Tofu mayo substitutes classic mayonnaise in a vegan diet and is perfect for anyone who prefers lighter, plant-based options.
Tofu mayo
- 300 g of tofu
- 1 tsp. Dijon mustard with seeds or a mild version
- 1 tbsp. lemon juice
- Coarse sea salt
- 1/8 tsp. white pepper or dried garlic
Ideally, use silken tofu, as it naturally has a creamy texture that doesn’t require much effort to achieve. If using firm tofu, experiment with adding water and oil (hazelnut or flaxseed oil, up to 3 tbsp.) to reach the desired consistency.
Quick roasted cauliflower
- 1 head of cabbage or substitute vegetables
- a bunch of fresh herbs – cilantro, tarragon, dill, or parsley
- 3 tbsp. pumpkin seeds or pine nuts, almonds, hazelnuts – any will work
- olive oil
Cut the cauliflower into thin florets, place them on a baking sheet, sprinkle with herbs, season with salt, add seeds, and roast at 220°C for 15 to 30 minutes.
Meanwhile, prepare the mayo by simply blending all the ingredients together.
Tofu mayo
- 300 g of tofu
- 1 tsp. Dijon mustard with seeds or a mild version
- 1 tbsp. lemon juice
- Coarse sea salt
- 1/8 tsp. white pepper or dried garlic
Ideally, use silken tofu, as it naturally has a creamy texture that doesn’t require much effort to achieve. If using firm tofu, experiment with adding water and oil (hazelnut or flaxseed oil, up to 3 tbsp.) to reach the desired consistency.
Quick roasted cauliflower
- 1 head of cabbage or substitute vegetables
- a bunch of fresh herbs – cilantro, tarragon, dill, or parsley
- 3 tbsp. pumpkin seeds or pine nuts, almonds, hazelnuts – any will work
- olive oil
Cut the cauliflower into thin florets, place them on a baking sheet, sprinkle with herbs, season with salt, add seeds, and roast at 220°C for 15 to 30 minutes.
Meanwhile, prepare the mayo by simply blending all the ingredients together.
