Recipe type: main dish

Prep time: 30 min

Total time: 60 min

Serves: 4

Did you know that cauliflower is white because the large leaves covering the head blocks sunlight and prevents chlorophyll from developing? Despite this fact, this member of the cruciferous vegetable family is packed with nutrients. It is a great source of vitamin C, folate, fiber and vitamin K.

Enjoy this recipe with tofu that is baked and not fried. Serve over cauliflower rice with sautéed veggies for a completely plant based delicious meal!

Recipe adapted from



340g extra firm tofu

1 tbsp toasted sesame oil

1 head cauliflower

2 garlic cloves, minced

Veggies for stir fry: baby bokchoy, green onion, peppers


1 ½ tbsp toasted sesame oil

¼ cup low sodium soy sauce or tamari

¼ cup brown sugar or honey

½ tsp chili sauce

2 ½ tbsp peanut or almond butter


Begin by draining tofu. Roll in an absorbent towel several times and place something heavy to top (a pot, brick or cutting board). Let sit and drain for 15 minutes. Preheat oven to 400 F/200 C and cube tofu. Arrange in a single layer on a parchment lined baking sheet and bake for 25 minutes.  Allow to cool.

Add sauce to cooled tofu and allow to marinate for 15 minutes.

Shredcauliflowerfloretsinto rice using large grater or food processor.

Heat a large skillet over medium high heat, add oil and stir fry any additional veggies, set aside. Next add tofu to pan with extra sauce, cook until browned. Set aside with veggies.

Lastly cook cauliflower rice. Add drizzle of sesame oil to pan, add cauliflower rice and garlic. Cover and cook for 5-8 minutes, stirring occasionally, until slightly brown and tender.

Place cauliflower rice on plate and top with remaining sauce, veggies and tofu.



Prepare sauce by whisking oil, soy sauce, brown sugar, chili sauce and peanut butter until well combined.

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