Mezze-Style Tofu with Onion Confit by Ricardo
Prep Time
Cooking Mode
1 lb (450 g) lb firm tofu, diced
1 large red onion, chopped
3 tbsp (45 ml) tbsp. olive oil
2 tsp tsp curry powder
3 tbsp (45 ml) tbsp. store-bought onion confit
2 tbsp (30 ml) tbsp. lime juice
1 cauliflower, cut in 1/2-inch slices
1 cup (250 ml) cup store-bought hummus
2 Lebanese cucumbers, sliced
1 avocado, sliced
Store-bought antipasti (optional)
Store-bought tabbouleh (optional)
1 lb (450 g) lb firm tofu, diced
1 large red onion, chopped
3 tbsp (45 ml) tbsp. olive oil
2 tsp tsp curry powder
3 tbsp (45 ml) tbsp. store-bought onion confit
2 tbsp (30 ml) tbsp. lime juice
1 cauliflower, cut in 1/2-inch slices
1 cup (250 ml) cup store-bought hummus
2 Lebanese cucumbers, sliced
1 avocado, sliced
Store-bought antipasti (optional)
Store-bought tabbouleh (optional)
Directions
1This vegetarian mezze recipe is health-minded and easy to put together. Perfect for a weeknight meal or as a platter to entertain guests.
2In a non-stick skillet over medium-high heat, cook the tofu and onion in 2 tbsp (30 ml) of the oil until browned, about 15 minutes. Add the curry powder and continue cooking for 1 minute, stirring. Add the onion confit and lime juice. Stir to combine. Cook for 1 minute. Season with salt and pepper.
3Meanwhile, with the rack in the uppermost position, preheat the oven to broil.
4On a non-stick baking sheet or a baking sheet lined with aluminum foil, spread the cauliflower slices out in one layer. Brush with the remaining oil and season with salt and pepper. Bake for 10 minutes or until the cauliflower is tender and browned.
5Serve the tofu and cauliflower with the hummus, cucumbers and avocado, and antipasti and tabbouleh, if desired.
Tips
1
asti (optional)
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Personal Note
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