Description
cauliflower rice and marinated tofu are loaded with mexican spices for an easy meal bursting with flavor!
Ingredients
Scale
For the tofu:
- 2 14 oz blocks of extra firm tofu, pressed and cubed
- 2 tablespoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 cup lime juice
- Water
For the cauliflower rice (adapted from The Kitchn):
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, diced
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 20 ounces riced cauliflower
- 3 tablespoons tomato paste
- 3/4 cup low sodium vegetable broth
- 1/4 cup lime juice
- Zest of one lime
- 1/4 cup cilantro
Instructions
For the tofu:
- Add the tofu spices to a small bowl. Add the lime juice and stir to combine then add water until the mixture is pourable. Combine with cubed tofu in a ziploc bag and marinate at least 2 hours or overnight
- Preheat oven to 425 degree F
- Place tofu on a baking sheet lined with a silpat or parchment paper and bake for 20-25 minutes. Remove and set aside.
For the rice:
- Meanwhile, heat olive oil in a large skillet. Add onion and cook on low heat until soft and slightly browned. Turn heat up to medium high. Add garlic, jalapeno, bell peppers, cumin, paprika, salt, and pepper, and cook until the peppers are soft. Add riced cauliflower, vegetable broth, and tomato paste, and stir until the rice is coated evenly with broth and tomato paste. Cook on medium high heat until the rice is tender, about 5 minutes. Add lime juice and cilantro, stirring to combine.
- Serve tofu over cauliflower rice. Add avocado for serving.
Keywords: dinner, tofu, mexican, cauliflower rice
