Slowly but surely making our way through the freezer items, such as kabocha squash, broccoli and cauliflower rice. I added BBQ tofu into the mix for a nice summer flavor!
Press out the excess water from the tofu. If using extra firm, you can skip this step, but make sure it’s dry to start. Marinate the tofu in Primal Kitchen Foods bbq sauce. Bake the tofu at 375 degrees for 15 mins. Roast broccoli and squash at 375 with olive oil, sea salt and freshly ground black pepper. Cook the squash for 25 minutes and the broccoli for 45 minutes. Sauté the cauliflower rice until heated through, season with sea salt, pepper, cumin and turmeric. Remove from heat, add spinach, and stir into the hot cauliflower rice so it wilts a bit.
Ideally, you want to marinate the tofu in advance, perhaps even overnight. If you’re like me, however, and sometimes neglect your prep, then marinate the tofu while your oven is preheating. Get the broccoli in the oven. Then after 20 minutes, the squash. After 10 minutes, THEN put the BBQ tofu in to roast. That way, you’ve marinated it for at least 30 minutes + the time it takes for your oven to preheat!
Once the tofu is in, cook the cauliflower rice mix. Bonus, everything is done and hot at the same time.