I know most of my posts are super healthy and colourful, and that’s because I do my best to always eat well. But this past weekend was a long weekend in Canada and I endulged myself. I am not saying it is bad to treat yourself, but just make sure it doesn’t happen all the time. Like everyone says – everything is important in moderation. So, I had my fun and now I am getting back on the nutrition train.
I made cauliflower rice a while ago and I loved, so I made it again. But this time, I used half cauliflower and half broccoli for extra colour. (Side note: for those who have never had it, cauliflower or broccoli rice is made when you pulse those veggies in a food processor until they resemble rice). I decided to use the veggie rice instead of real rice because I didn’t want such a heavy dinner. But if you don’t want to use veggie rice, you can absolutely use any rice (or even noodle) of your choosing.
To cook the “rice”, I sauteed it in a fry pan with a little olive oil then let it steam with some water until it was tender. Then I just seasoned it with salt and pepper. I wanted to keep it super simple because I made really flavourful tofu to go on top, and I didn’t want anything to be overpowering.
For the tofu, I used the same cooking/sauteeing technique that I used in my Sesame Soy Tofu Bowl. You can read about it by clicking that link, but in short, I pressed it well then cooked in a fry pan until golden. Then for flavour, I made a mix of hoisin sauce, rice vinegar and sriracha and poured that over the tofu in the pan. It was all saucy and started to caramelize.
I put the rice at the bottom of my bowl and spooned the tofu right on top. After a little sprinkle of sesame seeds, it was time to eat. I gotta say, I am impressed with how it turned out. Such a good meal and it was quite filling.