Chipotle tofu steaks with cauliflower rice

This dish is really a hybrid between last year's teriyaki tofu steaks (which were also served with cauliflower rice) and my more recent black eyed beans with chipotle mango sauce.

Please don't ask me to choose which of the three meals I like best.

It's probably enough to say that I could eat all of them on a constant rotation.

This is another meal that is really simple to prepare. Moreover, you can vary the spice quota, use a grain base instead of cauliflower (I think bulgar would work beautifully), and adjust the vegetables to taste and convenience. In all, it is as easy as one-two-eat.

Chipotle tofu steaks with cauliflower rice

Vegan, easy, delicious

Adapted from my teriyaki tofu steaks and black eyed beans with chipotle mango sauce.

Serves 2

Print recipe

Ingredients

350g (1 block) firm tofu

2 chipotle peppers with 2 tsp adobo sauce (or to taste)

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp maple syrup

1 tbsp tomato sauce

1/2 cauliflower, roughly chopped into florets and tough stems removed

1 medium carrot, thinly sliced

1 medium capsicum, thinly sliced

Method

Slice your tofu into four thick 'steaks'. If you're using a 350g tofu block, one block gives four steaks. 

Press the tofu steaks using a tofu press (if you have one) or for at least 15 minutes between tea towels and chopping boards, under a pile of books (if you're me).

While the tofu is pressing, finely chop the chipotle peppers and then combine the peppers, adobo sauce, rice vinegar, soy sauce, maple syrup and tomato sauce in a bowl or jar. Whisk to combine.

Place your tofu steaks in a shallow baking dish and cover with the chipotle marinade mixture. Allow to marinate for at least 15 minutes.

To make the cauliflower rice, process the cauliflower in a food processor until crumbly and rice-like in appearance.

When the tofu has marinated, heat a non-stick pan over medium-high heat. Cook the tofu steaks for ~10 minutes, turning every few minutes, until crispy. Retain a few tablespoons of the chipotle marinade if possible. Remove the tofu from the pan and allow to stand.

Add the carrot and capsicum to the non-stick pan, along with any remaining chipotle marinade. Stir fry for ~5 minutes.  Then reduce the heat to low-medium and add the cauliflower rice and mix through. Return the tofu steaks to the pan and keep on very low heat for a further 3 - 5 minutes. 

Why did it take me until age 25 to discover tofu?

I am submitting this to Ricki's Wellness Weekend 24th to 28th January 2013, and Healthy Vegan Friday 27, co-hosted by Gabby and Carrie.

What meal are you loving this week?

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