Tofu And Winter Veg on Cauliflower Puree

Hi dear friends!

Valentine’s is coming soon, and this amazingly delicious recipe was formed in my head, completely by chance and right on time. It is delicate, romantic, and classic. At first, I thought of creating a casual, simple, everyday recipe, of sauteed winter veg in a delicate buttery wine sauce. I did not think of Valentine’s at all. But something was missing in this dish to complete it. This creamy cauliflower puree has taken this dish to a different level. The combination here is an absolute winner.

Vegan Recipes Cacao-Shamaness Vegan Tofu and Winter Veg with Vegan Cauliflower Puree and Vegan White Wine Sauce

This dish is an Eat at home at a restaurant level. As I had it, I realized that this is a very romantic meal, a meal that you want to cook for someone you love and care about. What beautiful about this dish is that it seems fancy, however, it’s actually very easy to cook. In fact, the prepping and cutting take longer than the actual cooking itself.

Vegan Recipes Cacao-Shamaness Vegan Tofu and Winter Veg with Vegan Cauliflower Puree and Vegan White Wine Sauce

Tofu and winter vegetables. A dish that is rich in protein thanks to the Brussel sprouts, and tofu. You can definitely skip the tofu if you don’t want to add it. And it’ll still be satiating. Additionally, it is a gluten-free dish. I did not skip the flavor here, so for those who avoid oil and Vegan butter, you may have to sit this one out, or adjust the amount according to your preference.

Vegan Recipes Cacao-Shamaness Vegan Tofu and Winter Veg with Vegan Cauliflower Puree and Vegan White Wine Sauce

For the white wine sauce,

I used Riesling white wine. You can use any white wine suitable for cooking. If you do not like wine, you can replace the amount with vegetable stock or mushroom stock with a drizzle of lemon or a bit of white wine vinegar.

In the last part of the recipe, in the notes, you will find tips for recommended ways of prepping your mise en place, and how I prefer to blanch the greens. The next day, it gets even tastier. If you made it, I’d be happy if you tell me how you did it, and who was the lucky valentine who got to enjoy this meal from you!

Vegan Recipes Cacao-Shamaness Vegan Tofu and Winter Veg with Vegan Cauliflower Puree and Vegan White Wine Sauce

Tofu And Winter Veg

Sauteed tofu, Brussel sprouts, and mushrooms with white wine sauce on a cauliflower puree, vegan.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner, Lunch, Main Course
Cuisine French, Vegan
Servings 3 Servings
Calories 600 kcal


  • Saute pan
  • Blender


Vegan Cauliflower Puree

  • 1 Whole cauliflower (about 800 grams)
  • ¼ Cup Grapeseed oil or other vegetable oil
  • 2-3 Tbsp. Vegan butter
  • Tsp Nutmeg
  • ½ Tsp Black pepper
  • ½ Tsp Sea salt

Vegan White Wine Sauce

  • 2 Tbsp. Garlic confit oil or olive oil
  • 2 Shallots Finely chopped
  • 1 Branch of thyme or rosemary
  • 1 Cup White Wine
  • 2 Tbsp. Vegan butter
  • ½ Tsp Sea salt

Sauteed Veg

  • 3 Tbsp. Olive oil
  • 150 Gram Tofu Cubed
  • 200 Gram Brussel sprouts Washed, cut to halves and cleaned from the stem, and lightly blanched
  • 200 Gram Asparagus Peeled, cleaned from the stem, cut into sticks of about 3 cm, and lightly blanched
  • 400 Gram Assorted mushrooms Whichever you want. I used shimeji, oyster, and small portobello. Portobello cut into quarters and shimeji and oyster are separated
  • ½ Tsp Sea salt
  • ½ Tsp Black pepper


Vegan Cauliflower Puree

  • Bring water to a boil in a pot and cook until softened for about 20 minutes.
  • Strain and transfer cauliflower flowers to a blender with all the spices. Blend while pouring oil slowly until smooth.
  • Taste, correct seasoning, add the butter and blend again until a creamy puree is obtained.

Vegan White Wine Sauce

  • Heat oil in a pan, medium heat, and saute the chopped shallots until translusent. Add a little salt.
  • Add the wine and thyme and stir.
  • Add the butter, cook for about 2 minutes, taste and correct seasoning, salt, and pepper. Set aside.

Sauteed Veg

  • Heat oil in a pan and sear the tofu and brussel sprout halves until golden. Add the mushrooms and continue to sauté.
  • Add the asparagus and about half the amount of wine sauce and sauté until most of the liquid is reduced. Taste and add from the sauce as needed.
  • Plate with Cauliflower puree at the bottom and the vegetables in wine sauce on top.


Blanching the green vegetables - I do a very quick blanching. This is to keep the greens still crispy and most of their nutritional values. To do this, I boil water in an electric kettle, pour the water into the bowl with the greens in it, soak for about 2 minutes, and immediately rinse with very cold water or ice water to stop the cooking. Then I transfer to a sieve to drain the water before searing.
The white wine sauce should come out with a strong flavor as it is going to cover the vegetables. So when you taste it, don't worry if it is too sour just check if needs seasoning.
The amount of oil and butter in cauliflower puree is of course optional, you can put less, but to get a creamier and smoother texture, add as much as needed. A vegetable oil would work here or also half olive oil and half vegetable oil. Not recommended to use only olive oil as it is overpowering.
Keyword Brussel Sprouts, Cauliflower Puree, Gluten Free, Sauteed Vegetables, Vegan White Wine Sauce


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