Tofu Chorizo and Lemon Cauliflower Rice

Tofu Chorizo and Lemon Cauliflower Rice


  1. For the tofu:
  2. 400 g tofu, pressed well for at least thirty minutes
  3. 2 tsp paprika
  4. 2 tbsp smoked paprika
  5. 1 tbsp olive oil
  6. 1 tbsp tamari (or soy sauce if not gluten free)
  7. < li>1 tbsp red wine vinegar

  8. ¼ tsp ground cumin
  9. ¼ tsp ground coriander
  10. ¼ tsp ground chili
  11. For the rice:
  12. 1 small or half cauliflower , cut into large florets
  13. 220 g cooked chickpeas
  14. 100 g cooked chickpeas, head and tail, halved
  15. < li>100 g asparagus, cut into pieces

  16. 2 garlic cloves, crushed
  17. 50 g Kalamata olives
  18. 1 lemon, halved
  19. Black pepper, to taste
  20. 1 tablespoon olive oil for cooking


  • Dice the tofu. Combine all remaining tofu ingredients in a large bowl to make the marinade. Add the tofu to this bowl and toss well to make sure it’s evenly coated. Let marinate while you prepare the cauliflower rice and chop the veggies.
  • Place the cauliflower in a food processor and puree into grainy rice (do not overmix or it will be too small, to have texture).
  • In a large skillet, add a tablespoon of olive oil. Heat over medium-high.
  • Once the oil is hot, add the tofu to the pan. Fry, turning frequently, until they begin to crisp around the edges, about 10 to 12 minutes.
  • Add the chickpeas, eat – all, asparagus and garlic in the pan with the Tofu. Cook for three minutes, then add the cauliflower seeds, olives, juice of half a lemon, and black pepper.
  • Cook, stirring frequently, until the cauliflower is tender but firm, about 4-5 minutes.
  • Slice the remaining half of the lemon.
  • Serve with a lemon slice each.
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