Meatless Mondays – Red and White Cauliflower Bake

Oh my gosh, this rich and delicious dish is exactly what this cold weather is calling for.  The tangy taste the mustard adds is bang on.  I make this as a casserole but as stuffed peppers also.  If you can find the little stuffed peppers it makes a great appetizer.  I adapted the recipe a little from the cookbook “Vegan Yum Yum” by Lauren Ulm.

1 cup marinara sauce
2 to 4 cloves garlic minced
4 cups cauliflower chopped
1 package of extra firm tofu, well pressed and crumbled
1/2 teaspoon salt
2 teaspoons dried basil
1 teaspoon dried rosmary
1 teaspoon dried majoram
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1 tablespoon olive oil
fresh ground pepper to taste
2 tablespoons corn starch mixed with 2 tablespoons water
1/4 cup vegan margarine
1/4 cup brown rice flour
1 tablespoon lemon juice
1 teaspoon mustard
2 tablespoons nutritional yeast
1 cup non-dairy milk
1/2 teaspoon salt
1 cup bread crumbs or cracker crumbs

In a small pot cook the marina sauce for approximately 10 minutes on low boil to help thicken up the sauce.

In a pan combine garlic and cauliflower with a splash of water.  Cover and steam caulflower until cooked.

Mix together the tofu, salt, basil, rosemary, majoram, lemon juice, yeast, olive oil, pepper and the cornstarch/water mixture.  Set aside.

Whist the margarine in a saucepan over medium heat until melted.  Add the flour and whisk into a paste.  Add the lemon juice, mustard, and the yeast and whist well.  Slowly add the soy milk, whisking well to make a smooth sauce.  Add the salt and pepper and whisk over medium heat until mixture is thickened; it should coat the back of a spoon thickly.

Place the tofu mixture in an oiled 9×9 casserole dish.  Press it down to form an even layer.

Mix the cauliflower with the white sauce and spread it over the tofu in an even layer.  Add the tomato sauce on top of the cauliflower.  Top with bread or cracker crumbs and bake at 400F for 20-25 minutes until bubbly and browned.  Let stand at least 5 to 10 minutes before serving so that the casserole can set. It is soft set, though, so be gentle if you want it to stay in a cube shape.



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