Roasted Red Pepper Whipped Tofu

1: Preheat oven to 400F.

2: Cut cauliflower into florets and add to a lined baking sheet with olive oil and salt and pepper.

3: Roast cauliflower for 10 minutes before adding chickpeas.

4: Drain and rinse chickpeas, mix with soy sauce, nutritional yeast, maple syrup, and paprika.

5: After 10 minutes of roasting, add chickpeas to the tray and roast for about 20 minutes, until tender.

6: Prepare whipped roasted red pepper sauce in a blender with cashews, roasted red peppers, tofu, olive oil, lemon juice, nutritional yeast, and salt.

7: Adjust thickness with water if needed.

8: Prepare cilantro dressing by chopping cilantro and mixing with olive oil and lemon juice.

9: Plate by spreading the whipped red pepper sauce, adding roasted cauliflower and chickpeas, and finishing with cilantro dressing.