Sumptuous Vegan Portuguese Dinner Featuring Creamy Tofu Azeite and Grilled Mediterranean Vegetables

Allergens

Soy (in tofu), Nuts (cashews)

Ingredients

• 14 oz firm tofu
• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 zucchini, sliced into 1/2
• inch thick rounds
• 1 red bell pepper, sliced into 1/2
• inch strips
• 1 yellow bell pepper, sliced into 1/2
• inch strips
• 1 small eggplant, sliced into 1/2
• inch thick rounds
• 1 cup cherry tomatoes
• Olive oil, for brushing
• Fresh basil leaves, for garnish

Instructions

1. In a blender or food processor, combine tofu, cashews, nutritional yeast, lemon juice, garlic, smoked paprika, salt, and pepper. Blend until smooth and creamy. Set aside.
2. Preheat the grill or grill pan over medium high heat. Brush vegetables with olive oil, season with salt and pepper, and grill until tender and slightly charred, about 4 minutes per side for zucchini and eggplant, 3 minutes for bell peppers, and 2 minutes for cherry tomatoes.
3. Serve the tofu 'Azeite' at room temperature alongside the grilled vegetables. Garnish with fresh basil leaves and enjoy!

Chef’s Insight

The smoked paprika adds depth to the tofu 'Azeite', while the charred grill marks on the vegetables bring out their natural sweetness and flavors.

Notes

This dish can be easily prepared in advance and makes for a satisfying vegetarian or vegan dinner. The contrasting textures and colors create an appealing presentation that will impress your guests.