Raspberry Chipotle BBQ tofu and cauliflower

July 22, 2015

Rasperry Chipotle BBQ roasted tofu and cauliflower 2

Good morning!

SO. I have a recipe for you today, which I am ridiculously excited to present.

I haven’t posted a recipe in quite some time. Obviously, I have been eating- and cooking, even!- every day. Quinoa here, tofu there. A dash of tamari. Some broccoli and nooch. Delicious, sure, but I am not trying to waste the Internet’s time acting like my bowls are some sort of revelation. I’ve been busy as heck (Podcast! Book proposal! Wedding! Moving! Training! Clients!) and that is truthfully when I am most prone to food ruts. This roast was a personal game changer for me, and even aside from the pandora’s box of recipe formulation it re-opened, the flavors are completely delicious and perfect for these waning days of Summer.

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I really do believe you could make this recipe with any old raspberries and cauliflower, but these farmer’s market fresh beauties made the color of the recipe pop as much as the flavor. What can I say?-  visuals are important to me. White cauliflower is great, but give me hues of orange or purple and my brain automatically codes whatever dish is being made as “fancy”.

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And who doesn’t like being fancy?

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Raspberry Chipotle BBQ tofu and cauliflower
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Recipe type: Vegan BBQ
Cuisine: Gluten-free
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 14.5 oz can fire roasted tomatoes
  • 6 oz fresh raspberries
  • 1 tablespoon maple syrup
  • 1 tablespoon gluten-free tamari
  • ½ teaspoon smoked paprika
  • ½-1 teaspoon liquid smoke, depending on your tastes
  • 2 teaspoons chili powder
  • ¼ cup apple cider vinegar or lemon cayenne KeVita if you want an extra kick
  • salt and pepper to taste
  • spray oil
  • 2 small heads cauliflower
  • 1 14 oz. block sprouted tofu
Instructions
  1. Preheat your oven to 375F
  2. Combine tomatoes, raspberries, maple syrup, tamari, paprika, chili powder, and apple cider vinegar in a high speed blender. Blend on high until very smooth.
  3. Chop your tofu and cauliflower into 1" pieces
  4. Spray 1-2 baking sheets with spray oil. The larger your cauliflower heads are, the more baking sheet space you will need.
  5. Place your cauliflower and tofu on baking sheets, making sure to spread the pieces out in a single layer.
  6. Bake your mixture for 45 minutes-1 hour, checking intermittently. You want your cauliflower to be soft and the edges to be getting crispy.
  7. Plate and enjoy!

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What Summer foods are YOU enjoying?

 

 

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