John Myers
Ingredients for 3 servings:
- 800 g cauliflower
- 400 ml Basmati
- salt water
- 200 g smoked tofu
- some breadcrumbs, vegan
- 100 g cheese substitute (vegan no-moo parmesan)
- 1 clove(s) garlic
- 1 tsp, leveled vegetable broth (bouillon paste)
- 100 g soy sour cream (sour cream alternative)
- 100 ml water
- 1 pinch(s) nutmeg, ground
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
vegan
Clean the cauliflower and cook it whole in salted water until al dente. Wash the basmati rice and cook it until al dente. Cut the smoked tofu into small cubes. In a blender, make a sauce from No-Moo Parmesan, garlic, vegetable bouillon paste, vegan sour cream or soy cuisine, water, and nutmeg. Place the cooked cauliflower whole in a baking dish, cut into bite-sized pieces with a knife, and spread evenly in the baking dish. Distribute the smoked tofu pieces evenly on top. Then spread the basmati rice evenly on top and press down lightly. Pour the Parmesan sauce evenly over everything and sprinkle thinly with breadcrumbs. Bake in a preheated oven at 170°C (convection oven) for about 30 minutes. You can find the recipe for No-Moo Parmesan in my recipes.
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