Posted by Gretchen On August 29th, 2014
Here’s a happy, healthy, easy weeknight dinner if I’ve ever seen one. Spicy cauliflower mushroom rice bowl with tofu is a mouthful, I know. Let’s break it down. Spicy: I’m kind of a wimp when it comes to spice. I’m trying real hard though. Two whole tablespoons of chili powder plus cayenne! Look at me go! Dave says it would be good with some sriracha sauce. So if you’re a spice nut, give it a try. Cauliflower: Smeared in a spiced yogurt sauce and roasted. Adds a terrific crunch. Mushroom: Sliced cremini mushrooms and some “meaty” texture to the dish. Rice: I pretty much always go with brown rice, and if you’re reading this blog, you probably do too. Tofu: I learned a new trick! Freeze and thaw your tofu before cooking it. This won’t change the taste at all (tofu will taste like what you’re cooking it in) but it will give it a “meatier” consistency.
I’m loving this rice bowl for a weeknight dinner option. Total cook time is 45 minutes. Once you get the rice cooking, you can whip up the sauce for the cauliflower, mushrooms, and tofu and pop it in the oven. At that point, you should have about 20+ minutes of down time before everything is cooked.
Rather than doing dishes during this time, I played with this cutie:
My sous chef for the weekend. We’re dog sitting for four-month-old Raya. Yes, you can pet her.
Spicy Cauliflower Mushroom Rice Bowl with Tofu
(Loosely adapted from www.purewow.com)
1 package extra-firm tofu
1 ½ cups uncooked brown rice
3 cups water
1 ½ cups plain Greek yogurt
Juice and zest from 1 lime
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
½ teaspoon turmeric
½ teaspoon dry mustard
¼ teaspoon cardamom
¼ teaspoon coriander
¼ teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon black pepper
1 head cauliflower, stems removed
½ lb cremini mushrooms, sliced
½ cup scallions, sliced
Optional: Ahead of time, freeze the tofu. Let thaw in refrigerator for a full day before preparing.
Preheat oven to 400 degrees. Lightly spray a baking sheet with oil.
Remove excess moisture from tofu by placing tofu a plate with paper towels and setting a cutting board with a heavy object on the top. Let rest for at least 15 minutes. Squeeze out as much moisture as you can.
In a small saucepan, bring rice to a boil and then cover. Let simmer for 40 minutes or until rice has absorbed the water. Set aside.
While the rice is cooking, in a large bowl combine the yogurt, lime, and all of the spices. Stir in cauliflower, mushrooms, and tofu until well coated. Spread onto baking sheet and bake for 30 minutes, stirring once or twice while baking.
Serve overtop of rice and top with scallions. Serve with lime wedges, as desired.
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