Crispy Baked Tofu with Turmeric Cauliflower and Cilantro Lime Brown Rice

Crispy Baked Tofu with Turmeric Cauliflower and Cilantro Lime Brown Rice

Pair non-starchy veggies with complex carbohydrates and protein for a balanced, nourishing meal.

Serves 4

Preheat the oven to 400°F.

Pro tip: choose tofu made with calcium sulfate for a source of calcium.

Crispy Baked Tofu: Slice 2 lbs extra-firm tofu into bite-sized pieces. Place tofu on top of a clean, dry dish towel. Fold the towel over the tofu. Place a cutting board and a cast iron skillet (or something else heavy) on top of the folded dish towel to press the moisture out of the tofu. Allow it to sit for 15-30 minutes. In a bowl, toss the tofu with 2 Tb sesame oil (or another neutral oil), 2 Tb low-sodium tamari (or soy sauce) and 2 Tb arrowroot starch (or cornstarch). At this step, also add spices if desired. Spread out the tofu pieces onto a lined sheet pan. Bake for 30 minutes or until crispy. Serve immediately as the crispy texture will not be maintained after refrigeration.

Turmeric Cauliflower: Add 4 cups cauliflower florets (about 1 large head of cauliflower) and 2 Tb sesame oil (or another neutral oil) to a large mixing bowl. Toss to coat. In a small mixing bowl, mix 1 tsp turmeric, 1 tsp curry powder, 1 tsp ground cumin and a pinch of salt. Add spices to the cauliflower and toss to coat. Roast for 30 minutes or until lightly browned. Toss with the zest and juice of ½ lime and ¼ cup chopped parsley before serving.

Cilantro Lime Brown Rice: Bring 6 cups of water to a boil in a large pot. Rinse 1 cup long-grain brown rice (yields about 3 cups cooked rice). Add rice to the boiling water and leave uncovered. Cook for 25-30 minutes until the water has almost evaporated. Remove from heat and cover for 10 minutes. Then add the juice and zest of 1-½ limes, 1-½ cups chopped cilantro, ¾ tsp grated fresh ginger, 1 Tb olive oil and 1 bunch scallions (about 8 whole scallions). Combine well. Salt to taste.