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Tofu and Cauliflower Garlic Mash


Make your holiday mashed potatoes healthier

Recipe Courtesy of House Foods

The addition of cauliflower and tofu to your traditional Thanksgiving mashed potatoes, fortifies this typically, not-so-healthy side dish with protein, vitamin C, and vitamin B-6. Not only will it be healthier, but the flavor will be more complex.

Ingredients

For the Tofu and Cauliflower Garlic Mash

  • 1/2 Package tofu, such as House Foods Premium or Organic Tofu Soft, drained
  • 1 Medium, russet potato, peeled and chopped
  • 1/2 Medium sized head cauliflower
  • 4 Cloves garlic, mined
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.


Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.


Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.


Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.


Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.


Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.


Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.


Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.


Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.


Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt Recipe

Why It Works

  • By strategically doing some of the recipe prep while the cauliflower and tofu roast, you save time and get dinner on the table faster.
  • Soaking the red onion slices in ice water tames their bite.
  • Massaging the red onion with salt tenderizes it slightly.
  • Scalding the tofu with boiling water helps drain some of its excess water, helping it crisp more fully.

If you're seeking a vegetarian sheet-pan dinner that's light yet satisfying and full of flavor, look no further. Rich and thick Greek yogurt gets spiked with a generous dose of grated fresh ginger and freshly ground black pepper. Piled on top are roasted cauliflower and crispy tofu that are lightly coated in ras el hanout, a fragrant and complex spice blend (though you can easily whip up your own simplified version using our instructions in the Notes section below). On top of that is a refreshing salad of salt-rubbed red onion, cilantro, and mint.

This recipe includes a few bonus ingredients that are totally optional: some finely diced preserved lemon and a sprinkling of tart dried sumac. They add extra pops of acidity and complexity, but don't worry if you don't have them: Ginger yogurt, onion-herb salad, and spiced roasted cauliflower and tofu pack more than enough flavor on their own.

Speaking of that tofu, we use an easy trick to remove excess water and help it brown and crisp better, first scalding it with boiling water and then pressing it between layers of paper towels. It's one of the easiest and most effective methods we know for treating tofu—read more about that technique here.

The tofu is included in this recipe to make it a more filling meal, and because it's a great canvas for flavor, it blends in well with the other components of the dish. But if you'd rather not include it, you can substitute it with a second head of cauliflower, roasting it either on two baking sheets at the same time or in two back-to-back batches (if you do two batches, use the same amount of olive oil and spices as you did for the first head of cauliflower).

The other secret to our success is a relatively high oven heat of 475°F, which browns and crisps both the cauliflower and tofu without overcooking them. We recommend using an oven thermometer to ensure your oven is running true to temp since many do not.