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cauliflower tofu salad

Marinated Cauliflower, Roasted Artichoke and Tofu Orzo Salad

Feta-like tofu takes this dish into main dish territory.
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Prep Time 30 minutes
marinating time 1 day
Course Lunch, Main Course, Salad
Cuisine American

Ingredients
  

for the tofu

  • 12 oz jarred marinated artichoke hearts
  • 14 oz extra firm tofu, pressed at least 20 minutes see note
  • zest of one lemon
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • freshly ground black pepper

for the cauliflower

  • 1 small red onion, sliced into rings
  • 1 small head cauliflower, cut into florets I used a yellow cauliflower
  • 2-3 stalks celery (with leaves), thinly sliced
  • 1/2 cubanelle pepper, sliced into rings
  • 1/3 cup white wine vinegar
  • 3-4 tablespoons olive oil
  • 1-2 tablespoons nonpareil capers
  • juice of 1 lemon

dusting mix:

  • 2-3 tablespoons cornstarch
  • 1 teaspoon Italian seasoning
  • freshly ground black peppr
  • sea salt

to serve:

  • 8 oz cooked and cooled orzo

Instructions
 

  • The day before you want to serve the dish: press the tofu under weights or in a tofu press for at least 20 minutes. Slice in half across the middle and then cut into bite-sized cubes. Place in a non-reactive container and add the remaining ingredients from the tofu section. Toss to coat. Cover and refrigerate overnight.
  • Place all of the cauliflower ingredients in a second non-reactive container. Toss to combine and coat. Cover and refrigerate overnight.
  • The next day, preheat oven to 400. Drain the artichokes/tofu and toss with the dusting mix to coat. Line a rimmed baking sheet with parchment and arrange the tofu and artichokes in a single layer. Roast for 20 minutes, turning once, or until crispy. Allow to cool.
  • Meanwhile, stir the cooked orzo into the cauliflower mixture and allow to sit at room temperature. Add the cooled tofu/artichokes to the mixture and toss to evenly distribute all ingredients.
  • Serve at room temperature.

Notes

  • I used a tofu press! I highly recommend it. You can also press it with weights as I show in this recipe. 
  • If you want to preserve the color of the cauliflower, even more, blanch it before marinating. 
  • Cut down on waste by peeling and slicing the cauliflower core and adding it in with the florets. 
Keyword pasta salad