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.