NUTRITION

SERVINGS

INGREDIENTS

200g Firm Tofu

1 cup Cauliflower Rice (107g)

100g Shelled Edamame

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Orange Juice

1 tsp Garlic Powder

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

• 1

  Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

• 2

  Preheat the oven to 400°F. In a bowl, toss the cauliflower rice with a drizzle of olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until slightly crispy.

• 3

  Meanwhile, in a non-stick skillet over medium heat, add the tofu cubes. Sauté the tofu with a pinch of salt and pepper until lightly golden on all sides, about 6-8 minutes.

• 4

  In a small saucepan, combine the fresh orange juice with a pinch of salt and pepper. Let it simmer on low heat for about 3-4 minutes until it slightly thickens to form a light glaze.

• 5

  Steam or microwave the shelled edamame until heated through, about 3-4 minutes if steamed.

• 6

  Once the tofu is cooked, drizzle the citrus glaze over it, tossing gently to coat.

• 7

  Assemble the bowl by layering the roasted cauliflower rice, glazed tofu, and edamame. Garnish with additional herbs or a squeeze of fresh lemon if desired, and serve warm.