Sauteed cauliflower and green beans with almonds and tofu

Ingredients

Tahini Drizzle

• ¼ cup tahini

• 1 small clove garlic, finely minced or grated with a Microplane

• sea salt and ground black pepper, to taste

• 1 teaspoon sherry vinegar

• ¼ cup water

Sauteed Cauliflower & Green Beans

• 3 tablespoons sliced almonds

• 1 tablespoon olive oil, plus extra

• ½ head cauliflower, cut into small florets (about 4 cups florets)

• sea salt and ground black pepper, to taste

• 2 teaspoons fresh thyme leaves, minced

• 1 teaspoon smoked paprika

• ½ lb green beans, trimmed and cut in half

• 2 teaspoons sherry vinegar

• 1 teaspoon finely grated lemon zest

• 2 tablespoons pitted Kalamata olives, finely chopped (about 8 olives)

Tofu

• half a large block of firm tofu, drained, patted dry, and cubed

• 1 tbsp soy sauce

• 1 tbsp rapeseed or sunflower oil

• 1/2 tbsp corn starch

Directions

For the cauliflower and green beans, we stuck to the method in the recipe. Click here for the how to: https://thefirstmess.com/2021/09/10/sauteed-cauliflower-green-beans-almonds/

While that was cooking, we prepped the tofu. Mix together the soy sauce, oil and corn starch. Spread the tofu on a baking tray, tip over the soy mixture, and then toss the cubes to coat them. Bake at 220C for 20 minutes, turning half way through the cooking time.

We wanted a carb to make this a filling main meal, so opted to serve it with brown rice. We cooked that according to the pack instructions while everything else was cooking.