Piri Piri Tofu and Grilled Cauliflower with Dill Sauce
The famously bold flavours of Portuguese chicken come into play in this veggie dish which should be included on your menu more often! Break firm tofu into pieces and soak them in piri-piri sauce. This way, the plant-based protein absorbs seasonings better and the jagged shapes yield random caramelization, like meat. A hybrid between ranch […]
Ingredients
- 1/2 cup (125 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp sour gherkins, chopped
- 2 tbsp dill, finely chopped, plus more for serving
- 2 tbsp chives, finely chopped
- 2 tbsp (30 ml) gherkin juice
- 1 carrot, grated
- 1 celery stalk, cut into small dice
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) store-bought piri piri sauce
- 3 tbsp (45 ml) honey
- 1 lb (450 g) firm tofu, drained, patted dry and torn into 8 pieces
- 1 cauliflower, cut into 6 wedges
- 3 cups (75 g) arugula
Instructions
- In a bowl, combine all of the ingredients. Season generously with salt and pepper. Refrigerate until ready to serve.
The famously bold flavours of Portuguese chicken come into play in this veggie dish which should be included on your menu more often! Break firm tofu into pieces and soak them in piri-piri sauce. This way, the plant-based protein absorbs seasonings better and the jagged shapes yield random caramelization, like meat. A hybrid between ranch dressing and coleslaw vinaigrette, the sauce balances out the spiciness.