Chia-crusted Tofu with Cauliflower Mash

 

1 12-ounce package extra-firm tofu (not silken), drained

2 10-ounce bags frozen cauliflower florets (or 1 LARGE head cauliflower, cut up)

1/3 cup coconut milk

1 tsp. chopped garlic

2 tbs. butter

1 tsp. fresh thyme leaves, or ½ tsp. dried

1 tsp. salt, divided

½ tsp. black pepper, divided

3 tbs. chia seeds

1/8 tsp. cayenne pepper

Zest of 1 lime

1 tbs. toasted sesame oil

2 tsp. coconut oil

 

Rinse tofu under cold water and slice in half lengthwise.  Wrap in a double layer of paper towels and place on a plate.  Place a heavy plate on top and let sit at least 15 minutes to press out excess water. 

Meanwhile, steam cauliflower according to package directions – or steam fresh cauliflower until just tender.  Using a food processor or potato masher, mash cauliflower with a little coconut milk, garlic, butter, thyme, ¼ tsp. pepper until smooth.  Cover to keep warm. 

On a plate, mix chia seeds, cayenne, lime zest, and remaining salt and pepper.  Slice tofu pieces crosswise to yield 4 blocks.  Brush each side with sesame oil.  Press each side of tofu into chia mixture to coat thoroughly. 

Heat coconut oil in a skillet over medium heat.  Sear tofu blocks until crisp and golden brown, about 5 minutes on each side. 

Serve at once with cauliflower mash. 

Serves 4

pdf of recipe can be found here