I'm not sure why, but I love putting everything in a big bowl together. You can eat it separate or mix it all together to combine flavors. This weeks recipe wasn't exactly the quickest but it was delicious and fun to create.
I was at the food store and saw orange cauliflower! I had to get it, they had purple also but it wasn't as fresh. This is how this weeks recipe started. Roasted cauliflower is so tasty so I knew I couldn't go wrong. Earlier in the week I saw a dish at a restaurant that had coconut rice and thought that it sounded so yummy! I had to give it a try, so here it goes.
What You Need
For The Roasted Veggies
1 head of cauliflower cut into bite size pieces
1 red pepper chopped into large bite size pieces
1 large sweet potato peeled and diced
2 tablespoons olive oil
salt and pepper to taste
For The Tofu
1 14oz container of extra firm tofu drained with extra water squeezed out.
½ tsp corn starch
1/8 tsp cumin
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp turmeric
sprinkle of cayenne, depending on how hot you want it.
Sea salt to taste
For The Rice
1 cup of brown rice
1 can of coconut milk
2 cups of water
1 veggie bullion cube
For The Salad
1 cucumber sliced
3 radishes sliced
1 jalapeno seeds removed and sliced
1 tbsp of apple cider vinegar
1/2 tbsp olive oil
½ tsp cane sugar
salt and pepper to taste
For The Dressing
1 cup of vegan mayo
2 tbsp of sriracha sauce
What You Need To Do
Preheat over to 400 degrees
Prepare the cucumber salad, combine all ingredients and set aside.
Start your coconut rice. Combine coconut milk, water, bullion, and rice in a medium saucepan. Bring to a boil and reduce to a simmer and cover. This will need to be stirred constantly. I ended up taking the cover off because it got a little messy. Cook until the rice is tender about 35-40 minutes. Add more water if needed. Remove from heat and set aside. This can also be prepared ahead and reheated to save time.
Remove tofu from package and drain water. I remove excess moisture from the tofu by wrapping in a towel a squeezing gently. Leave in the towel until you're ready to prepare.
While rice is cooking prepare veggies. Combine cauliflower, red pepper, and sweet potato in a bowl. Add olive oil, salt, and pepper and combine. Place on a large baking sheet lined with parchment paper and bake at 400 degrees for about 30 minutes. Sweet potato should be tender and cauliflower should be lightly browned.
While veggies are in the oven prepare tofu. Remove from the towel and chop into about ½ inch cubes, place in a bowl. Combine corn starch, cumin, garlic powder, onion powder, turmeric, cayenne, and salt. Add spice mixture to tofu. I like doing this in a large zip-lock bag kinda like shake and bake. You can also just combine in a bowl with your hands. Place tofu on a baking sheet lined with parchment paper and bake for 20 minutes at 400 degrees.
Prepare dressing for veggies. Combine mayo and sriracha and mix well. Place in the fridge until you are ready to serve.
Place all these beautiful ingredients in a big bowl, my kids liked the cucumber salad on the side. I just put everything all together. Don't for get the dressing for the veggies, super yummy!
Enjoy and take care of you ,