Masala Tofu and Cauli-Fried RiceServes 4
- 3 tablespoons coconut oil
- 1 medium cauliflower head, grated (about 4 cups)
- Half a large yellow onion, diced (about 1/2 cup)
- 2 medium-sized carrots, diced (about 1 cup)
- 1 whole jalapeno, seeded and diced or 1/4 cup diced green pepper
- 2-3 cloves of garlic, minced (about 1 teaspoon)
- 2 inch piece of fresh ginger, peeled & grated ( about 1 teaspoon)
- 1/3 cup frozen petite green peas
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoon + 1 tablespoon Garam Masala seasoning (I used the pre-made type)
- salt and pepper to taste (amounts will vary depending on if your masala mix was salted or not).
- Garnishes: lime wedges & cilantro
- Set your broiler to high so it gets nice and hot while you prep the rest of the ingredients.
- Press your tofu to remove as much moisture as possible. Then cut into triangles. Dry rub each piece with the reserved 1 tablespoon of Garam Masala. Lay on a broiler safe baking sheet coated in cooking spray and set aside until we're ready to broil it.
- Grate the cauliflower with a hand grater or with a grating blade on a food processor. You can also use the regular blade on the food processor but it may result in a wetter, less "rice-like" product.
- Prep the rest of the veggies minus the frozen peas (dicing, mincing) and set aside.
- Mince the garlic and pepper, grate the ginger mixing them all together in a small bowl.
- Mix together the spices in another small bowl and set aside.
- Pop the tofu under the broiler for 6 minutes. When browned, flip the tofu and give it another 6 minutes. Tofu should be golden and crispy on the outside. When done set aside.
- Heat a wok over high medium/high heat (on the "high" side), add 1 tablespoon of coconut oil and then add the cauliflower. Toss it in the oil then spread it out in a thin layer as evenly as possible. Turn the burner up to high. Allow cauliflower to fry till it starts to brown a little then stir/flip it around, again spreading it in a thin layer. Do this a couple of times till the cauliflower starts to get brown and black flecks all over it, almost like it has been grilled. Transfer to a large bowl and place the wok back on the heat, turning the heat back down to medium/high. Spreading out the cauliflower and cooking it at a high heat like this keeps the cauliflower from steaming itself and getting soggy, and produces a very "rice-like" texture.
- Add another tablespoon of coconut oil, then add the garlic, ginger and jalapeno/green pepper mix to the oil. Fry for about a minute but not so long that the mixture burns. Stir & toss often to keep from burning.
- Add the prepared veggies (minus the peas) to the wok and cook just as you did the cauliflower. Spreading out and allowing them to fry and brown, stir & toss often till the veggies are cooked through and browned slightly. Transfer to the bowl with the cauliflower.
- Return the wok to the heat and add the last tablespoon of coconut oil plus the spice mixture. Fry the spice mixture in the oil for 30 seconds to 1 minute, then add the rest of the ingredients back into the wok. Add the green peas and continue to fry and toss all the ingredients together for about 1-2 minutes more. Add coarse sea salt and cracked pepper to taste. Salt amounts will vary depending on if your masala mix was salted or not. If it doesn't contain salt, I start with about 1 teaspoon of salt and work from there.
- To serve, plate a serving of the cauli-rice and top with the masala tofu wedges. Serve with a wedge of lime, to be squeezed on top of the "rice" just before serving and some cilantro.