YOUR SOLIN GENERATED RECIPE
Crispy Sesame-Crusted Cauliflower Steaks with Ginger-Miso Sauce & Grilled Tofu
Enjoy a vibrant, plant-powered dish featuring thick cauliflower steaks encrusted with toasted sesame seeds and drizzled with an aromatic ginger-miso sauce. Paired with perfectly grilled tofu, this dish delivers a delightful crunch, umami depth, and a balanced burst of flavors that will satisfy your taste buds while keeping your macros in check.
INGREDIENTS
1/2 head cauliflower (300g)
250g extra-firm tofu
2 tbsp sesame seeds
1 tbsp miso paste
1 tsp grated fresh ginger
1 garlic clove
1 tsp coconut aminos
1 tsp rice vinegar
1 tsp olive oil
PREPARATION
Preheat your oven to 425°F (220°C).
Slice the cauliflower into 3/4–1-inch thick steaks. Arrange them on a parchment-lined baking sheet.
Lightly brush the cauliflower steaks with olive oil and sprinkle sesame seeds over the cut side to create a crispy crust.
Roast the cauliflower in the oven for 25-30 minutes until golden and tender.
While the cauliflower roasts, prepare the tofu by slicing it into 1/2-inch slabs. Pat dry and optionally press to remove excess moisture.
Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Sear the tofu slabs for 3-4 minutes on each side until browned and slightly crisp.
For the ginger-miso sauce, in a small bowl combine miso paste, grated ginger, minced garlic, coconut aminos, and rice vinegar. Stir until smooth. Adjust seasoning if needed.
Plate a roasted cauliflower steak and add the seared tofu on the side. Drizzle the ginger-miso sauce over the top.
Garnish with additional sesame seeds if desired and serve warm.