Za'atar Cauliflower Steak
Middle Eastern tofu scramble sandwiched between savory roasted za'atar cauliflower steaks.
Servings: 2 large sandwiches
Ingredients
Cauliflower "Steaks"
- 1 medium head cauliflower
- 3 Tbsp tahini
- 1 ½ Tbsp za'atar seasoning
- 3 cloves garlic minced
- 1 Tbsp lemon juice
- ¼ cup water to thin
- 2 medium Roma tomatoes sliced into
Tofu Scramble
- 8 oz tofu extra firm
- 2 tsp olive oil extra virgin
- 1-2 Tbsp soy sauce sub tamari for gluten free
- 1 Tbsp za'atar seasoning
- 1-2 Tbsp nutritional yeast
- 1/4 cup parsley minced, optional garnish
Instructions
- Preheat the oven to 425 F. Slice the cauliflower vertically in 3/4" "steaks." Don't discard the cauliflower bits that fall off the main slices! Roll them in the leftover tahini mixture and bake them with the slices, as these little nuggets become delectable, crisp cauliflower "chips."
- Prepare the tahini mixture by combining the tahini, za'atar, garlic, and lemon juice in a flat container (I used a glass casserole dish). Slowly add water while whisking until a sauce is formed that easily drips off of a spoon (though not as thin as a vinaigrette).
- Spread the tahini mixture over both sides of the cauliflower and arrange on a baking sheet that's lightly greased with vegetable or olive oil. Roast for 10 min.
- While the cauliflower is roasting, prepare the tofu scramble. Crumble the tofu with your hands and add to a pan with the heated olive oil. Saute until the tofu pieces are just beginning to brown. Add the soy sauce or tahini, za'atar, and nutritional yeast, and cook on high heat, stirring, until the tofu has soaked up the soy sauce and most of the seasoning are stuck to the tofu pieces. Transfer to a warm place.
- After 10 min in the oven, flip the cauliflower and arrange the sliced tomatoes on top of each steak. Return to the oven for 5 min.
- Move your oven rack to the 2nd or 3rd highest rung and crank the oven to a high broil. Let the steaks and tomatoes get a nice crisp (~3-5 more min with the broiler on).
- Remove the steaks from the oven and serve while hot. Either enjoy them and the tofu scramble separately, or sandwich the scramble between two steaks. Garnish both dishes with more nutritional yeast and cilantro or parsley.