Smoky Ghost Pepper Hellfredo with Pan-Seared Tofu and Garlic Bread

Steps

Caulifredo Sauce + Pasta

1. 1

   Heat the oven to 350°F (180 °C) (175°C (350 °F)). Chop the cauliflower into florets and arrange them on a large sheet pan. Spritz or drizzle with oil, then add a generous sprinkle of salt and black pepper.

2. 2

   Bake the cauliflower for 20 minutes. Add the unpeeled garlic cloves to the pan and bake for 20 minutes more, until the garlic is softened and roasted. If the cauliflower is not completely soft after 40 minutes, add a few tablespoons of water to the pan and bake for another 5–10 minutes.

   Start 20-minute timer
3. 3

   Char the ghost peppers over an open flame or under the oven broiler for a few minutes, watching closely. The peppers should be almost fully charred on the outside and softened.

4. 4

   Add the roasted cauliflower and garlic, charred ghost peppers, silken tofu, plant milk, nutritional yeast, Dijon mustard, white wine vinegar, optional vinegar-based hot sauce, salt, optional MSG, and lactic acid to a high-powered blender. Start with 1 teaspoon each of vinegar and salt, then add more as needed. If using liquid smoke, add it with the other ingredients; if using a smoking gun, wait until after blending.

5. 5

   Blend the sauce until smooth. If using a smoking gun, smoke the sauce after blending. Taste and adjust the vinegar and salt as needed.

6. 6

   Cook the pasta according to the package directions in well-salted water. Reserve a little pasta water, then drain the pasta.

7. 7

   Heat a large pan on the stove and add the sauce. Stir frequently until thoroughly heated.

8. 8

   Add the drained pasta to the pan. If the sauce is too thick, add a little reserved pasta water and toss until the pasta is coated. Add salt as needed.

Crispy Pan-seared Tofu

9. 9

   Drain and press the extra-firm tofu (skip pressing if using super-firm tofu). Slice it into four thinner slabs; cut to shape if desired. Reserve the cut-off pieces for another recipe, or add them to the marinade for nuggets.

10. 10

    Heat the broth to just below boiling. Combine it with the apple cider vinegar, Dijon mustard, vinegar-based hot sauce, celery salt, dried rubbed sage, garlic powder, onion powder, ground white pepper, and additional salt if needed. Pour the marinade over the tofu in a storage container. Marinate for at least 1 hour; longer is better.

    Start 1-hour timer
11. 11

    When ready to cook the tofu, combine the cornstarch, smoked paprika, garlic powder, and salt in a bowl large enough to fit the tofu.

12. 12

    Heat a medium-sized pan over medium heat with 1–2 tablespoons of oil. Once hot, remove the tofu from the marinade and pat it dry. Lightly coat each side with the seasoned coating, tapping off the excess.

13. 13

    Pan-fry the tofu, working in batches if needed to prevent overcrowding, until crispy and browned, about 5–6 minutes per side. Transfer to a wire cooling rack until ready to serve.

    Start 6-minute timer

Garlic Bread

14. 14

    Heat the oven to 350°F (180 °C) (175°C (350 °F)). If using baguettes or buns, slice them in half. Melt the plant-based butter, then combine it with the minced garlic, olive oil, minced parsley, nutritional yeast, dried basil, salt, and black pepper.

15. 15

    Use a spoon to spread the garlic-butter mixture evenly over the bread, saturating each piece and making a substantial layer of garlic on top. Place the bread on a baking sheet.

16. 16

    Bake for 10–15 minutes, until toasty and browning on top. For extra crunch, broil for a few minutes at the end, watching closely to prevent burning.

    Start 15-minute timer

To Serve

17. 17

    Plate a serving of pasta with crispy tofu and a slice of garlic bread. Top with plant-based parmesan, optional fresh parsley, and optional charred ghost pepper slices.