Spicy Cauliflower and Tofu Bowl


I’ll be honest, I’m a lot more surprised that I find myself writing a blog about how I made a dish using tofu than I was when it was mushrooms.  That’s not to say I never eat tofu, I’ll have it in a salad on rare occasions and actually kind of enjoy it in hot and sour soup.  Still, I’ve only ever cooked it once before, and that was when we had a vegetarian friend over for dinner and I grilled some up.  Last night, that all changed.

With R under the weather, I was on my own to decide what to cook which , as of late, has meant an excuse to make vegetarian dishes she wouldn’t necessarily be interested in.  I got it in my head I wanted to have buffalo chicken with, you know, something.  I figured I’d let the dish evolve based on what I found in the store.  As I walked around the produce section, I decided a brunoised carrot would play nicely and, then, why not some lacinato kale tossed in?  Oh!  This would all go well with some feta, as most buffalo things do, on top of some couscous!  But what about a protein source?  It was then I passed by the tofu…and took a leap of faith on a package of extra firm because, hey, why not?

The final ingredient list was:

  • Cauliflower
  • Lacinato kale
  • Carrot
  • Extra firm tofu
  • Feta
  • Cholula hot sauce
  • Couscous

You’ll notice I don’t list quantities of ingredients, and generally won’t in these posts.  There are a few reasons for this.  One, I am trying to get away from recipes, myself, and don’t want to get others in the habit of just following directions, rather than cooking in the moment.  Two, I find when I cook that I generally alter a recipe anyway to fit my tastes or what I want more of, so please consider the lists more of a guideline.  Third, I am wicked lazy and disinclined to write down quantities.

The cauliflower is easy to prep.  I just cut down the middle of the head I got and sliced off the florets at the top.  Done.  For the carrot, I decided to get a little fancy with a brunoise cut, basically making tiny carrot cubes.  Hopefully this series helps show how I did this.

Basically, you want to square off the edges of the carrot then slice it in half one way lengthwise, then the other.  All you have to do after that is slice your cubes!

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I added the cubed carrots to a bowl with the cauliflower, tossed the mix with Cholula, then added it to a stainless sautee pan with hot oil.

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Using a wooden spoon, I shuffled around the veggies every now and then to get an even cook and prevent sticking.  How did I know when it was done?  When I tasted a piece of cauliflower and it still had some crunch without being soggy.  I can’t say I have any better testing procedure than that, but it worked!

Next was big leap, trying the tofu.  I opened the package and sliced two pieces from the…loaf.  I then diced up the tofu, roughly the same size as the carrots, added some more oil to the pan and let that get hot, then added the tofu with some dashes of Cholula.

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I tried to achieve some texture on the tofu with the oil, but it still remained fairly squishy after cooking it, which ended up being pretty good in the end.

As for the kale, I did a rough chop of the full bunch into ribbons and added it to a non-stick pan with oil.  The kale was easier to get crispy this way, giving some crunch to the dish.

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As for the couscous?  Well, just follow the directions for the couscous.  After that, all you have to do is put it in a bowl all pretty-like!

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Easy enough, right?  I’d say this took about 35 minutes total to cook, making for a fairly quick weeknight dish.

Happy eating!

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One Response to “Spicy Cauliflower and Tofu Bowl”

  1. anisakazemi Says:

    Great pics! Makes the recipe so much easier to follow! Arigato!

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