Roasted Cauliflower, Asian Baked Tofu and Brown Rice

This easy vegetarian trio of roasted cauliflower, asian baked tofu and brown rice is healthy and satisfying. It takes a little preparation but once that’s done it’s smooth sailing.

Brown Rice

The rice takes the longest amount of time so start by cooking up 1 cup rice using the Saveur’s Perfect Brown Rice Method). Note, I used a brown rice and wild rice mix. The wild rice does not do as well with this method but the brown rice was perfect.

Roasted Cauliflower

I head of cauliflower washed with flowerettes sliced into 1/8″ pieces
2 Tbsp olive oil
1 Tsp Sumac
Salt and pepper to taste

Preheat oven to 400 degrees.  Toss cauliflower in olive oil, spread on a parchment lined baking sheet in a single layer. Sprinkle with the sumac and salt and pepper. Prepare the Tofu and put them both in the oven at the same time for 25 minutes.

Asian Baked Tofu

1 brick extra firm tofu sliced in half lengthwise and then chopped into cubes
1/4 c soy sauce
1/4 c rice vinegar
2 Tbsp sesame oil
1 clove garlic minced
2 slices peeled ginger minced

Mix all ingredients together in a Pyrex baking dish and bake at 400 degrees for 25 minutes.

Plate, eat.

Serves 4