Mashed Cauliflower Made with Tofu Recipe
Most vegan mashed cauliflower recipes call for plant milk and vegan butter. Plant milk is fine. However, I'm not a fan of vegan butters. They are often made with unhealthy oils. Tofu is superior. It's thick and creamy and a neutral flavor. It also adds a lot of protein to the finished product.
While I adore potatoes in any form, cauliflower fills you up with less calories and far more nutrition. It's also much easier to make.
No peeling. Quicker cook time. And best of all, you can use a food processor.
If you've ever tried to make mashed potatoes with a blender or food processor, you know that it doesn't work out well. Never use a blade to mash potatoes unless you want to make wallpaper paste.
Cauliflower on the other hand, purees beautifully using automated blades.
Cauliflower purees best when steamed. You don't want to boil it. It will become too soft and it will get stinky.
Once you understand these basic principles, fluffy and delectable mashed cauliflower is only 20 minutes away.
1 medium head cauliflower, cut into small florets
3 cloves garlic, chunked
1/2 package extra firm tofu, drained and chunked
1 1/2 cups water
2 tbls salt
2 tsps black pepper
2 tsps thyme
Add the cauliflower and garlic to an extra large skillet. Add the water. Cover. Let steam over medium high heat for 15 minutes.
Add the cauliflower/garlic mixture to your food processor. leaving the water in the pan. Also add the tofu. You'll probably have to do it in two batches.
Add a few tbls of the liquid from the cauliflower pan, the salt, pepper and thyme.
Puree until smooth.
Thick, creamy and delicious.