Ingredients
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For the Creamy Cauliflower Rice:
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1 head cauliflower (about 2 pounds), cut into small florets
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1/2 cup unsweetened coconut milk beverage
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1/4 cup lightly packed fresh cilantro leaves, chopped
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Salt and pepper to taste
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For the Crispy Tofu:
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1 block extra-firm tofu (about 1 pound), drained and cut into bite-sized cubes
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1/2 cup cornstarch or gluten-free all-purpose flour
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1 tablespoon arrowroot powder
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon ground black pepper
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For the Spicy Mango Salsa:
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2 mangos (ripe but firm), diced
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1/2 red bell pepper, seeded and finely diced
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1 jalapeño or serrano chile, seeded and finely diced
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Juice of 1 lime
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1 tablespoon honey or maple syrup
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1 tablespoon rice vinegar
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1/4 teaspoon salt
Directions
Sub-Title: A Flavorful and Healthy One-Pan Meal Inspired by Thai Street Food
Description: This easy-to-make vegetarian dinner combines creamy cauliflower rice, crispy tofu, and spicy mango salsa for a complete meal packed with protein, fiber, and flavor. It’s perfect for busy weeknights!
Ingredients:
For the Creamy Cauliflower Rice:
* 1 head cauliflower (about 2 pounds), cut into small florets
* 1/2 cup unsweetened coconut milk beverage
* 1/4 cup lightly packed fresh cilantro leaves, chopped
* Salt and pepper to taste
For the Crispy Tofu:
* 1 block extra-firm tofu (about 1 pound), drained and cut into bite-sized cubes
* 1/2 cup cornstarch or gluten-free all-purpose flour
* 1 tablespoon arrowroot powder
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon ground black pepper
For the Spicy Mango Salsa:
* 2 mangos (ripe but firm), diced
* 1/2 red bell pepper, seeded and finely diced
* 1 jalapeño or serrano chile, seeded and finely diced
* Juice of 1 lime
* 1 tablespoon honey or maple syrup
* 1 tablespoon rice vinegar
* 1/4 teaspoon salt
Instructions:
Step 1: Prepare the Creamy Cauliflower Rice
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the cauliflower florets on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season generously with salt and pepper. Roast for about 20 minutes, stirring halfway through, until tender and golden brown.
Meanwhile, prepare the sauce: Whisk together the coconut milk, cilantro, and salt in a high-speed blender until smooth. Set aside.
Step 2: Make the Crispy Tofu
Combine the cornstarch mixture ingredients in a large bowl. Add the tofu cubes and toss until well coated. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Working in batches, fry the tofu until golden brown and crispy, about 5 minutes per side. Remove from heat and set aside.
Step 3: Assemble the Bowls
Place a scoop of roasted cauliflower rice onto each serving bowl. Top with crispy tofu, spoonfuls of mango salsa, and more chopped cilantro if desired. Serve immediately. Enjoy!
Note: For a vegan version, replace the honey or maple syrup in the mango salsa recipe with an additional 1 tablespoon of rice vinegar.
Steps
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1
Done
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Step 1: Prepare the Creamy Cauliflower Rice |
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2
Done
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Step 2: Make the Crispy Tofu |
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3
Done
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Step 3: Assemble the Bowls |
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