Spicy Cauliflower Rice Bowl
Today's recipe was created by Sydney, my son's girlfriend. She is studying to be a dietitian at The University of Texas in Austin. You can imagine we have a lot in common. When I told her about Juice January, we had a long discussion about nutrition and the benefits of eating clean. Sydney and I wound up in the kitchen making lunch. Full disclosure, I had no idea how to prepare tofu. Sydney said she would show me how to make a cauliflower rice topped with curried tofu. Of course I took her up on her offer. We had a fun morning putting together this Spicy Cauliflower Rice bowl. What a perfect recipe to share during Juice January. Thanks Sydney for sharing this recipe; I finally feel like I know how to work with tofu.
Spicy Cauliflower Rice BowlServes 2
Preheat oven to 375 F
You will need:- 1 block of firm tofu- 3 tablespoons of olive oil- 1 cup carrots- 4 cups cauliflower- 1 1/2 cups snow peas- 1/2 small onion finely diced- 1 large garlic clove minced- 1 tsp tumeric- 1 tsp ginger- 1/2 tsp ginger- 1/2 tsp chili powder- 1/2 tsp saltTo prepare:To prepare tofu: Place tofu on a paper towel or dish towel, wrap and then place a heavy book on top of the tofu and press gently, Allow to drain liquid for 15 minutes. Set aside.
In a food processor fitted with a blade, place cauliflower into the bowl and pulse until cauliflower becomes the consistency of rice.Once the tofu is drained, cut into 1 inch cubes. In a medium frying pan, add oil and toss the tofu cubes with the curry powder and fry on both sides about 10 minutes. Place the cubes on a parchment lined cookie sheet and place into a 375F oven. Bake for 10 minutes until tofu is crispy. While the tofu bakes, in the same pan, saute the onion, garlic, carrots and snow peas, about 10 minutes. Set aside veggies and in the same pan, toss the cauliflower rice with spices and saute for 10 minutes until cauliflower is lightly browned. Serve immediately.To Finish:Place rice in a bowl top with tofu, veggies and serve.Optional toppings**Fresh BasilSriracha