FROM 30/10'S KITCHEN...

Tofu

with Cauliflower Rice Pilaf

RECIPE SUMMARY

 

Makes 2 servings: Each serving counts towards 1 serving Protein (with tofu), 1½ cups Vegetables, 1 tablespoon Oil

 

INGREDIENTS

 

 1 personal serving Tofu
 2 cloves Garlic, minced
 2 teaspoons White Wine Vinegar
 2 tablespoons Olive Oil, divided
 1 teaspoon Tamari
 ½ teaspoon Liquid Smoke
 ½ teaspoon Parsley, fresh and chopped
 ¼ teaspoon Oregano, dried
 ½ teaspoon Thyme, fresh
 ½ teaspoon Rosemary, fresh
 ¼ cup Green Onion, sliced
 ½ cup Celery, sliced
 ¾ cup Mushrooms, sliced
 1½ cups Cauliflower rice
 Sea salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

 

1

Prepare tofu by pressing between paper towels to remove moisture. Then slice into ½ inch pieces and set in a flat bottomed dish with sides.

2

In a small bowl combine minced garlic, white wine vinegar, 1 tablespoon of olive oil, tamari, liquid smoke, parsley, oregano, thyme and rosemary then pour over the tofu. Allow the tofu to marinate for at least 30 minutes (ideally up to 8 hours).

3

Preheat the oven to 400ºF.

4

Remove the tofu from the marinade and place the slices on a parchment lined flat baking sheet (keep the marinade to the side).

5

Bake the tofu for 15-20 minutes or until it gains some color.

6

Heat a pan over medium high heat, add 1 tablespoon of olive oil, green onion and celery, cook for 1 minute. Add the mushrooms, sea salt and pepper then cook for another 3 minutes or until the mushrooms are soft. Add the cauliflower rice and stir. Pour 2 tablespoons of the tofu marinade over the cauliflower rice and stir.

7

Serve the baked tofu with half the cauliflower rice and reserve the remainder for another time.

 

Ingredients

 1 personal serving Tofu
 2 cloves Garlic, minced
 2 teaspoons White Wine Vinegar
 2 tablespoons Olive Oil, divided
 1 teaspoon Tamari
 ½ teaspoon Liquid Smoke
 ½ teaspoon Parsley, fresh and chopped
 ¼ teaspoon Oregano, dried
 ½ teaspoon Thyme, fresh
 ½ teaspoon Rosemary, fresh
 ¼ cup Green Onion, sliced
 ½ cup Celery, sliced
 ¾ cup Mushrooms, sliced
 1½ cups Cauliflower rice
 Sea salt, to taste
 Black Pepper, to taste

Directions

1

Prepare tofu by pressing between paper towels to remove moisture. Then slice into ½ inch pieces and set in a flat bottomed dish with sides.

2

In a small bowl combine minced garlic, white wine vinegar, 1 tablespoon of olive oil, tamari, liquid smoke, parsley, oregano, thyme and rosemary then pour over the tofu. Allow the tofu to marinate for at least 30 minutes (ideally up to 8 hours).

3

Preheat the oven to 400ºF.

4

Remove the tofu from the marinade and place the slices on a parchment lined flat baking sheet (keep the marinade to the side).

5

Bake the tofu for 15-20 minutes or until it gains some color.

6

Heat a pan over medium high heat, add 1 tablespoon of olive oil, green onion and celery, cook for 1 minute. Add the mushrooms, sea salt and pepper then cook for another 3 minutes or until the mushrooms are soft. Add the cauliflower rice and stir. Pour 2 tablespoons of the tofu marinade over the cauliflower rice and stir.

7

Serve the baked tofu with half the cauliflower rice and reserve the remainder for another time.

Tofu

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