Mains/ Recipes/ Savory

Orange Tofu and Vegetables with Cauliflower Rice (Vegan, GF)

There have been signs, sure. I hate reading things on my phone and lately, I have no tolerance for the music volume at the gym. Just this Friday at a happy hour, I asked the waitress to lower the music at the bar because I simply could not hear my thoughts and was trying to have a conversation with my friends! I’m getting old. I can feel it. I may or may not have pulled a gray hair from my head a few weeks ago. But things were solidified this weekend, when I declared war on my neighbors, as only boring old ladies can do.

I had friends staying over on Saturday evening. After dinner downtown, we decided to call it a night and get some extra shuteye before a Sunday morning gym class and brunch. Upon returning to my apartment, we realized my neighbors were having a huge party. The music was loud, people were yelling, and it sounded as though they were bowling on the hardwood floors. Now – it couldn’t have been more than 10:30 PM – but I decided to lay down the law. I went across the hall in full old-lady getup: boxers, a t-shirt and a messy bun. After I begged for quiet, they closed the door and laughed at me. Eventually, they went to the bars.* Old. Lady.

*They later returned and woke us all up at 3 AM! Don’t even get me started. It’s war.

Anyhow, with old age comes cheapness. Why order Seamless when I can make something just as good, and healthier, for a fraction of the cost? My thoughts exactly. Enter this orange tofu stir fry and the most beautiful batch of green cauliflower rice – kudos to Trader Joe’s for the color caulis! Super delicious and super healthy – which, in turn, makes you feel oh so young! Adapted from the Flaming Vegan.

Ingredients:

1 medium cauliflower, made into rice (chop up the cauliflower head in large chunks and place into a food processor or blender. Pulse the florets until the entire processor is filled with a rice like mixture, then saute for 3-5 minutes with a touch of oil in a hot pan)

1 package of extra firm tofu, drained and pressed

1 red bell pepper, chopped

1 bunch of scallions, chopped

1 head of broccoli, chopped into florets

1 tbsp of minced ginger (fresh)

1 orange

2 tbsp of toasted sesame oil

3 tbsp of soy sauce

1 tbsp of rice wine vinegar

1 tbsp of coconut flour

Sriracha (optional)

Directions:

Preheat the oven to 350 degrees. Slice your pressed tofu into tiny 1 inch cubes. Lightly spray a baking sheet and/or foil with Pam, then bake for about 15 minutes, or until the edges of your tofu begin to brown. Remove from oven.

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Meanwhile, juice your orange – I was able to get about 1/4 of a cup of juice. Important: save the peel! In a measuring cup or bowl, combine the juice with soy sauce, sesame oil, rice wine vinegar, minced ginger and the coconut flour and whisk rapidly.

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In a large saute pan, heat about a tablespoon of oil, any kind will do. Add in your pepper, broccoli and scallions and saute for about 10 minutes or until the broccoli begins to soften.

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Pour in the tofu cubes and the sauce mix and stir thoroughly over high heat. Using a zester or a cheese grater, zest the peel from your orange of the saute and continue mixing. You’ll notice that also the sauce seemed like a small amount, it does a nice job of spreading out.

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Continue sauteing everything with the sauce for about 10 minutes, then remove from heat and serve over warmed cauliflower rice!

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