Moroccan Cauliflower Salad with Citrus Tofu

Moroccan Cauliflower and Tofu


Serves 4


extra-firm tofu, completely drained
½ cup orange juice
¼ cup gluten free soy sauce
1 Tbs coconut sugar
1 Tbs minced fresh ginger
1 Tbs sunflower seed oil
2 tsp Sriracha
2 cloves garlic, thickly sliced
2 Tbs avocado oil
1 Tbs rice vinegar
1½ cups cauliflower, blended into rice sized and textured pieces
¼ tsp salt
½ tsp ground cinnamon
½ tsp paprika
⅛ tsp ground cumin
2 to 3 cups spinach, chopped
1 cup chopped orange segments


  1. Mix together orange juice, soy sauce, sugar, ginger, oil, Sriracha, and garlic in a shallow rimmed baking dish. Cut tofu into width wise planks (¼-inch thick). Place into the marinade so all pieces are covered. Refrigerate tofu for 2-8 hours. Stir it every once in a while.
  2. Preheat the oven to 450F. On a greased baking sheet place tofu on the baking sheet, saving the marinade for later. Bake for 15 minutes, flip, spoon a bit of the marinade over the tofu. Bake another 10 minutes, flip, and marinade again. Bake for another 5 minutes. Let it sit.
  3. In a large skillet heat oil and vinegar over medium heat. Mix cauliflower rice, salt, cinnamon, paprika, and cumin. Cover and cook for 3-5 minutes. Remove and fluff with a fork. Stir in spinach and orange. Divide among plates and place tofu slices on top.
Nutritional Facts: per serving (3 tofu slices and ¼ of cauliflower salad)
261 cal; 17g total fat (2g sat fat); 18g carb; 807mg sod; 4g fiber; 15g protein; 12g sugars

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Recipe is adapted from Thug Kitchen; eat like you give a fuck