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Baked Tofu, Broccoli Salad and Riced Cauliflower

Baked Tofu, Broccoli Salad and Riced Cauliflower

Low carb and vegetarian can be tricky because beans are high in carbs and cheese has a lot of calories. So, when I want vegetarian, I often use organic tofu, which is low in calories and carbs. My favorite way to prepare it is baked. Use organic tofu; my favorite brand is The Bridge. In this recipe, the tofu stands alone, but usually I toss baked tofu into salads, stir-fries and stews. It’s a nice break from meat and fish and tasty, with a satisfying texture!

The broccoli salad recipe is from The New York Times.

Baked Tofu

1 pound extra firm tofu like The Bridge, rinse and dry

Tamari sauce

Sesame oil

Preheat oven to 350. Cut tofu into bite-sized pieces. Pour a bit of tamari sauce and sesami oil on tofu and use your hands to get the mix on all sides. Bake, 45 minutes, until lightly browned.

Riced Cauliflower

Boil cauliflower in a bit of water and cook a few minutes. Drain well, squeezing out liquid with the back of a cooking spoon. Add oil to a cast iron pan and when hot, add cauliflower. When hot, add scallion, salt and pepper. Turn off heat and add sesame oil.