Recipe Instructions:
Ingredients
Spicy Chipotle Tofu Cauliflower
1/2 head Cauliflower (broken into small florets or chopped)
250 Grams Tofu (firm or extra firm)
3 tbsp Chipotle in Adobo (2 chilies plus a tablespoon sauce)
2 tbsp Olive Oil
1 tbsp Agave Syrup
3 tbsp Lime (juice, divided. More wedges for serving.)
1 tsp Oregano
1 Garlic (large clove)
1/2 tsp Cumin Powder
Veggie Bowl
1/2 Cup Sour Cream
3-4 tbsp Cilantro (leaves, chopped)
1 Jalapeno (sliced, for serving (optional))
1 Cup Salsa (medium )
Avocado (optional)
Red Onion (small diced, optional)
8 Oz Black Beans (drained)
2 Cup Quinoa (cooked)
Directions
1. Preheat oven to 400 degrees. Cover tofu in 2-3 paper towel and press under weight to
drain max water. (leave aside for 10 minutes). In food processor, combine all ingredients for
Chipotle sauce - all chipotle en adobo, 1 tbsp olive oil, 1 tbsp lime juice, 1 tbsp agave syrup, 1
garlic clove, 1/2 tsp cumin powder, and 1 tsp oregano. Pulse until pureed.
2. Remove sauce in a bowl, use all but a tbsp sauce (leave a tbsp for spicy sour cream). Add
diced tofu (drained), chopped cauliflower and coat well. Spread on a sheet, sprinkle with pinch
of salt and bake at 400 degrees for 20 minutes or until cauliflower is tender to your liking and
tofu is firm to touch.
3. For spicy sour cream, mix remaining tbsp sauce from step 2 with sour cream. Set aside.
Mix cooked quinoa with remaining lime juice and 2 tbsp cilantro with generous pinch of salt
, 11:12 PM Roasted Cauliflower Chipotle Tofu Veggie Bowl
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4. To assemble veggie bowl, drizzle baked tofu and cauli with tsp of lime juice. Mix well. Start
with cilantro-lime quinoa at bottom, top with chipotle roasted cauliflower and tofu, beans,
salsa, red onion, avocado. Drizzle sour cream on top. Sprinkle some black pepper before
serving. Enjoy!
