Baked Tofu-Oat Bites with Cauliflower and Red Pepper Sauce
Digital Shopping List
Everything needed for two servings. Check what you already have, then add only what is missing.
Produce
· Cauliflower florets - 1¾ lb (800 g)
· Roasted red peppers, well drained - 10.5 oz (300 g)
· 1 lemon - enough for 1 tablespoon of fresh juice
· Fresh oregano or parsley, to taste
Refrigerated
· Extra-firm tofu - 1 lb 2 oz (500 g)
Pantry Staples
· Rolled oats - ¾ cup (2.1 oz/60 g)
· Ground flaxseed - 3 tablespoons (0.7 oz/20 g)
· Extra-virgin olive oil - 2 tablespoons
· Sweet paprika - 1 teaspoon
· Black pepper
· Salt
Optional Substitutions
· Broccoli florets instead of some or all of the cauliflower
· Jarred roasted red peppers instead of home-roasted peppers
· Parsley instead of oregano, or a mixture of both
· Firm tofu instead of extra-firm tofu, pressed for longer
· Certified gluten-free rolled oats for strict gluten avoidance
Luca’s Note
Check the tofu label for protein and calcium, press it thoroughly, and drain the roasted peppers well. Those three small checks support both the nutritional choice and the final texture.
Return to the full recipe
Return to the preparation steps, serving note, substitutions, and nutritional overview.