Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Scallion Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Scallion Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Scallion Sauce

Enjoy a vibrant, crispy cauliflower steak paired with a protein boost from tofu, a perfectly cooked egg, and edamame. This dish is accented with a fragrant ginger-scallion sauce that ties all the flavors together, creating a satisfying meal that's as nutritious as it is delicious.

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NUTRITION

458kcal
Protein
38.0g
Fat
22.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

150g Firm Tofu

1 large Egg

75g Shelled Edamame

1 tbsp Sesame Seeds

1 tsp Fresh Ginger

2 tbsp Scallions

1 tbsp Soy Sauce (Light)

1 tsp Rice Vinegar

1/2 tsp Sesame Oil

1/2 tsp Sriracha

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Slice the cauliflower into 1-inch thick steaks. Set aside both the steaks and any extra florets for another use or lightly roast them with the main steaks.

  • 3

    Press the firm tofu between paper towels to absorb moisture, then cut into ½-inch thick slabs.

  • 4

    In a shallow bowl, whisk the egg. In another plate, spread out the sesame seeds.

  • 5

    Dip each cauliflower steak and tofu slab first into the egg, then coat evenly with sesame seeds on both sides.

  • 6

    Place the coated cauliflower and tofu pieces on the prepared baking sheet and bake for 20-25 minutes, turning halfway through, until they develop a light crispy crust.

  • 7

    Meanwhile, prepare the ginger-scallion sauce by finely grating the fresh ginger and mixing it with the chopped scallions, soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl.

  • 8

    Lightly boil or steam the shelled edamame for 3-4 minutes until tender but still vibrant, then drain.

  • 9

    Plate the crispy sesame-crusted cauliflower steaks and tofu, drizzle generously with the ginger-scallion sauce, and serve with a side of edamame.

  • 10

    Enjoy your balanced, protein-packed meal!

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Scallion Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Scallion Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Scallion Sauce

Enjoy a vibrant, crispy cauliflower steak paired with a protein boost from tofu, a perfectly cooked egg, and edamame. This dish is accented with a fragrant ginger-scallion sauce that ties all the flavors together, creating a satisfying meal that's as nutritious as it is delicious.

NUTRITION

458kcal
Protein
38.0g
Fat
22.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

150g Firm Tofu

1 large Egg

75g Shelled Edamame

1 tbsp Sesame Seeds

1 tsp Fresh Ginger

2 tbsp Scallions

1 tbsp Soy Sauce (Light)

1 tsp Rice Vinegar

1/2 tsp Sesame Oil

1/2 tsp Sriracha

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Slice the cauliflower into 1-inch thick steaks. Set aside both the steaks and any extra florets for another use or lightly roast them with the main steaks.

  • 3

    Press the firm tofu between paper towels to absorb moisture, then cut into ½-inch thick slabs.

  • 4

    In a shallow bowl, whisk the egg. In another plate, spread out the sesame seeds.

  • 5

    Dip each cauliflower steak and tofu slab first into the egg, then coat evenly with sesame seeds on both sides.

  • 6

    Place the coated cauliflower and tofu pieces on the prepared baking sheet and bake for 20-25 minutes, turning halfway through, until they develop a light crispy crust.

  • 7

    Meanwhile, prepare the ginger-scallion sauce by finely grating the fresh ginger and mixing it with the chopped scallions, soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl.

  • 8

    Lightly boil or steam the shelled edamame for 3-4 minutes until tender but still vibrant, then drain.

  • 9

    Plate the crispy sesame-crusted cauliflower steaks and tofu, drizzle generously with the ginger-scallion sauce, and serve with a side of edamame.

  • 10

    Enjoy your balanced, protein-packed meal!