Serves 2

Gluten free : Dairy Free : Vegan 

CALORIES: 300 per serve

 

300g firm tofu, sliced into 6 long pieces about 1cm thick

3 teaspoons tandoori paste

4 cloves garlic, peeled and diced

1/2 medium head cauliflower

2 tablespoons finely chopped coriander (optional)

1/2 teaspoon gluten free soy or tamari

1 teaspoon extra virgin olive oil 

1/2 cucumber, finely sliced

 

Marinate the tofu by placing tofu pieces on a plate and rubbing the tandoori paste in with your hands. Whilst tofu marinates, make cauliflower rice by grating the cauliflower. This should yield approximately 4 cups. Heat a large frypan on medium heat, add 1 tablespoon water and garlic and cook 1 minute then add the cauliflower rice, coriander and tamari. Cook for 8 minutes, tossing frequently throughout. Once cooked, remove from pan, cover and set aside, then wipe the pan clean. Add extra virgin olive oil to coat the pan and the tofu and cook about 3 minutes per side on medium heat. When ready to serve, divide cauliflower rice between 2 plates, top with tandoori tofu, sliced cucumber and extra herbs if desired.