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.


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)


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.


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.


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.


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.


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






Food lover and minimalist cook finding harmony in the kitchen.

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