Black Pepper Tofu with Cauliflower Rice, Garlic and Ginger

I changed this recipe quite a bit from the original found in Super Natural Everyday. I wasn’t sure the original recipe would really feed us all a full supper and it turned out I was right. This has become one of my favourite new meals and I think my family would agree.

Here’s what I did:

Black Pepper Tofu with Cauliflower Rice, Garlic and Ginger

• 1 cup Quinoa
• 2 cups Water
• 3 tbsp Butter or Extra Virgin Coconut Oil
• 4 Shallots, thinly sliced
• 1/2- 1 tsp Garlic Chili Paste
• 15 small cloves Garlic, minced
• 1 tbsp Ginger, peeled and minced
• 4 1/2 tbsp Tamari or Shoyu
• 3/8 cup Natural Cane Sugar
• 3 tbsp Water
• 1 package Extra Firm Tofu, sliced in thick matchsticks
• 1 Cauliflower, very finely chopped or grated
• 1/2- 1 tsp freshly ground Pepper
• Spinach (optional)

1. In a pot, bring the quinoa and water to a boil. Cover, lower heat and simmer for 10 minutes or until cooked through. Fluffy with a fork and set aside.
2. Meanwhile, in a large skillet over low heat, combine the butter, shallots, chilli paste, garlic and ginger. Cook slowly, taking care not to allow browning, stirring occasionally, until the garlic is soft throughout, about 15 minutes.
3. While the garlic is cooking, whisk together the tamari, sugar and water in a small bowl.
4. Increase the temperature under the skillet to medium heat and add the tofu. Gently stir to coat the tofu. Add the tamari mixture and stir to coat again. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 4 minutes. Uncover, dial the heat up even more and cook until the cauliflower and tofu start to brown a bit. Add a little more water to the pan if needed, a tbsp at a time.
5. Remove from heat and stir in the black pepper. Taste and adjust. Serve over quinoa and handfuls of spinach.