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Crispy Peanut Tofu with Cauliflower Rice

4 Servings

40 Minutes


450 grams Tofu (extra firm, drained)

1 tbsp Sesame Oil

3 tbsps Tamari

1 1/2 tbsps Coconut Sugar

2 1/2 tbsps All Natural Peanut Butter

1 head Cauliflower (medium, grated into rice)

1 Lime (sliced into wedges)


Amount per serving

Calories 242

Fat 15g

Carbs 16g

Fiber 5g

Sugar 8g

Protein 18g

Vitamin C 74mg

Calcium 359mg

Iron 3mg

Vitamin D 0IU

Folate 106μg

Vitamin B12 0μg

Magnesium 85mg

Zinc 2mg


1) Preheat the oven to 400F (204C). Slice the tofu into cubes and pat dry with a paper towel, pressing gently to remove excess liquid. Bake for 20 minutes.

2) While the tofu is baking, make the sauce by whisking together the sesame oil, tamari, coconut sugar, and peanut butter. Once the tofu is done baking add it to a disk and cover with the sauce to marinate.

3) Heat a pan over medium heat. Add the cauliflower rice and cook for 5 to 6 minutes. Remove the rice and set aside. Then add the tofu with the sauce and cook for 2 to 3 minutes until heated through and slightly browned.

4) Divide the cauliflower rice between plates and top with tofu and a lime wedge. Enjoy!


Keeping Healthy during the Menopause : Tofu is a good vegan source of calcium for bone health, protein and plant oestrogens. Cauliflower rice is lower carb than regular rice and a good option for weight loss programmes.

No Tamari : Use soy sauce or coconut aminos.

No Cauliflower : Use regular rice instead.

Nut-Free : Use sunflower seed butter instead of peanut butter.

No Coconut Sugar : Use another type of sweetener such as honey or brown sugar.

Likes it Spicy : Garnish with red pepper flakes.

Herb Lover : Garnish with fresh mint.

© These notes are owned by Over The Bloody Moon Ltd and protected by UK copyright laws. Reproduction and distribution of the content without written permission from Over The Bloody Moon Ltd is prohibited

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