Servings: 4 servings
- 28 oz tofu extra firm
- 4 cups cauliflower cut into florets
- 2 cups brown rice cooked
Bang Bang Sauce
- 1 cup cashews, raw
- 1 cup water
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 tbsp agave
- 1 1/2 tbsp sriracha or other hot sauce
- 1 tbsp lime juice
Pre-heat the oven to 400*F/204°C.
Cut the tofu into 1/2" cubes. Place the tofu onto a sheet pan that has been lined in parchment paper and place in the oven. Bake for 45 minutes.
Cut the cauliflower into bite sized florets. Place the cauliflower florets onto a parchment lined sheet pan and drizzle with a little water around the pan. Place the cauliflower in the oven with the tofu and cook for 30 minutes.
While the tofu and cauliflower are cooking, place all the Bang Bang sauce ingredients into a blender and purée until smooth. Set aside until ready to use.
When the tofu and cauliflower are done cooking, remove them from the oven and place them in a medium mixing bowl. Add the Bang Bang sauce to the mixing bowl and toss with the tofu and cauliflower until thoroughly coated. Serve hot over the cooked brown rice and garnish with sesame seeds and green onion.
If you love a saucier version of this recipe, go ahead and double the sauce~
Calories: 555kcal | Carbohydrates: 92g | Protein: 18.2g | Fat: 14g | Saturated Fat: 2.6g | Sodium: 591mg | Potassium: 760mg | Fiber: 7.5g | Sugar: 7.2g | Calcium: 340mg | Iron: 4mg