Tofu, Potato, and Cauliflower Piccata Bowl

Name: Tofu, Potato, and Cauliflower Piccata Bowl
Cuisine: Italian
Ingredients: 2 small Yukon gold potatoes, peeled and cut into ½-inch dice; 1 tablespoon minced fresh parsley, basil, or chives; 1 tablespoon minced fresh parsley, basil, or chives; 1 tablespoon minced fresh parsley, basil, or chives; 1 cup grape tomatoes, halved lengthwise; 12 ounces extra-firm tofu, well drained, blotted dry, and cut into ½-inch cubes; 1 tablespoon capers; 4 scallions, chopped; Olive oil; 1 head cauliflower, cored and cut into 1-inch pieces; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 tablespoons nutritional yeast; 3 tablespoons freshly squeezed lemon juice; ⅛ teaspoon cayenne pepper; ½ teaspoon garlic powder; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; ¼ cup hot vegetable broth; ¼ cup white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

A Trio of white ingredients, punctuated by tomatoes and fresh herbs, combine to make a delicious meal that packs a flavor wallop thanks to the sprightly lemon sauce.

Ingredients

2 small Yukon gold potatoes, peeled and cut into ½-inch dice
1 head cauliflower, cored and cut into 1-inch pieces
Olive oil

Europe
Italy
Stew
Gluten-free
Vegan

Method

Preheat the oven to 425°F.
Arrange the potatoes and cauliflower in a single layer on two large baking sheets. Drizzle with a little olive oil or spray with nonstick cooking spray and season to taste with salt and pepper.