Spicy Grilled Tofu w/ Pineapple & Cauliflower Rice
Ingredients
The tofu and sauce
-
12
oz
extra firm tofu
-
⅓
cup
ketchup
-
1
tablespoon
tamari soy sauce
-
2
tablespoons
oil of choice
-
1
tablespoon
adobo sauce
-
½
teaspoon
garlic powder
-
½
teaspoon
finely minced ginger
The cauliflower rice
-
1½
lbs
cauliflower florets
-
1
cup
mixed leafy herbs
-
2
green onions
sliced
-
1
tablespoon
lime juice
-
to taste
sea salt and ground black pepper
The pineapple
-
2½
cups
fresh pineapple chunks
Instructions
- Press the tofu for 15 minutes to remove excess water.
- In a small bowl, mix ketchup, tamari, 1 tablespoon of oil, adobo, garlic powder, and minced ginger to create the sauce.
- Chop the cauliflower florets into rice-sized pieces or pulse in a food processor.
- Finely chop the herbs and green onions, then heat a skillet over medium heat with the remaining oil.
- Add the cauliflower to the skillet, season with salt and pepper, cover, and let it sit for 1 minute.
- Stir in the herbs, green onions, and lime juice, then remove from heat and keep warm.
- Preheat the grill to high.
- After pressing, cut the tofu into 2-inch cubes and arrange on skewers with pineapple chunks.
- Brush the skewers with oil and grill for 4 minutes on each side until charred.
- Brush half of the sauce on the skewers, flip, and cook for another 2 minutes until caramelized.
- Serve the skewers with the herbed cauliflower rice.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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