Yields 1 serving.
Tofu Marinade
1/5 block tofu, diced
1 tbsp extra virgin olive oil
3 tsp cumin
2 tsp smoked paprika
1 tsp garlic powder
1/8 cup fresh parsley
1/2 tsp cayenne pepper
1/2 tsp coriander
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp brown sugar
Roast Vegetables
1/4 medium sweet potato, peeled and diced
1/4 red pepper, julienned
1/4 small red onion, sliced
1/2 cup chickpeas, drained and rinsed
4 garlic cloves, minced
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp cumin
2 tsp cinnamon
1 1/2 tsp turmeric
1 1/2 tsp cinnamon
1 1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/4 tsp ground black pepper
Cauliflower Rice
1/2 cup steamed cauliflower rice
1 tsp cumin
1 tsp lemon juice
1 tsp garlic salt
1 tsp crushed red pepper flakes
1/2 tsp smoked paprika
1/2 tsp cinnamon
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp ground pepper
Garnish
1/4 cup grape tomatoes, halved
In a bowl, place diced tofu and mix in marinade items until tofu is well coated. Let sit for 10 minutes.
Preheat oven to 400*F, and cover a baking pan with foil. Place vegetables and chickpeas inside, and coat well with spices, seasonings and oil, stirring if needed. Bake for 20 minutes or until sweet potatoes are fork tender.
Warm skillet to medium-high heat. Sprinkle salt in the pan. Add tofu once skillet is hot, and fry on high heat for 5 minutes or until golden brown. When tofu has been removed from pan, sear grape tomatoes for a minute or two in the juices in the pan.
Mix spices with cauliflower rice and stir well.
Serve vegetables, tofu, and grape tomatoes over cauliflower rice.
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