Cauliflower rice bowl with spicy tofu and tahini dijon dressing (V, GF, DF)

There’s something about eating a healthy hearty meal out of a nice big bowl that just makes you feel good. The cauliflower rice keeps it light and fresh, tofu and chickpeas need a powerful flavour boost, hence ginger, chilli, and garlic. This strongly modified “tabouli” is perfect for a nutritious lunch. The possibilities for your bowl are endless, here are some fresh suggestions: 

Tofu has a bad reputation, it looks weird, it has no flavor, tastes like a sponge or feels some other weird texture. I’ve always liked tofu, in any kind of form and flavor. Whenever I make tofu for someone other than just me I make sure I season it right, that's the trick! The holy trinity ginger, chili, and garlic works wonder here. In terms of health, there are many conflicting opinions out there. Soy and soy products have been a staple in many cultures for a long time due to its great nutritional profile including high amounts of good quality protein and little fat. However, soy contains phytoestrogens that can act as estrogen in our body. The fact is, soy products as a part of a balanced diet is 100% safe (unless you are allergic to soy) and a great alternative to meat.

Cauliflower rice bowl with spicy tofu and tahini dijon dressing

1 block firm tofu

1 tsp each, ginger, chili, garlic

1 tsp coconut oil

1 cup chickpeas

2 spring onions

1 bunch fresh kale

1 cauliflower

1 cup fresh parsley

1 cup fresh mint

1 big carrot

2 tbsp extra virgin olive oil

Juice of 1 lemon


for the dressing

Juice of 1 lemon

1 tbsp tahini

1 tbsp dijon mustard


splash of hot water to emulsify the tahini

mince garlic, chili and ginger

cut tofu into cubes and add with ginger, chili, garlic into a frying pan over medium high heat

Fry the tofu together with the chickpeas until golden and crisp


break up the cauliflower florets into a food processor and pulse until the mixture resembles couscous (if you don’t have a food processor use a box grater or chop it up with a knife)

peel the carrot and peel, peel, peel until you get carrot noodles 

In a big salad bowl, add chopped kale, cauliflower rice, carrots and spring onions

pour olive oil and juice of one lemon on top, toss and give it a quick massage with your hands 

in a jar mix all ingredients for the dressing together and shake or stir until smooth

on a nice plate, arrange salad, tofu and chickpeas and drizzle tahini dressing on top