This isn’t my personal recipe—I adapted it from Vegan Richa—but it is my favorite. The recipe uses turmeric, which is an amazing anti-inflammatory spice. Along with chili, mustard seeds and lemon juice, it’s all good stuff for the metabolism. Plus it tastes like heaven. I serve it with oven roasted eggplant and broccoli seasoned with cumin and some tofu to make it more solid. For more about me, my take on “diet mentality” and other recipes I like, check out my official WEBSITE.
BRIDGET MALCOLM’S CAULIFLOWER RICE AND TOFU
(ADAPTED FROM VEGAN RICHA)
2 cups cooked cauliflower rice
2 tsp grapeseed oil, divided
½ tsp black mustard seeds
10 curry leaves, chopped
¾ tsp turmeric
½ tsp red pepper flakes
2 tbsp lemon juice
½ cup cilantro, roughly chopped
Optional: 1 package of extra firm tofu
steamed or roasted broccoli or roasted eggplant
Using a box grater or food processor, turn 1 head of cauliflower into cauliflower rice. In a large pan, heat 1 tsp oil over medium high heat. Add mustard seeds, curry leaves, turmeric and red pepper flakes. Reduce heat to low and add the lemon juice. Add cauliflower and continue to cook until just softened, about 2 to 5 minutes, depending on the size of cauliflower rice pieces. Season to taste with salt, sprinkle with cilantro and set aside. Drain and cut tofu into three steaks using a sharp, clean knife. Season with salt. Clean pan and add remaining 1 tsp oil into pan, heat over medium high heat. Sear tofu in pan until well browned, about 2 minutes. Flip and sear on other side. Serve with cauliflower rice and roasted broccoli or eggplant (if desired).