Can tofu chorizo and lemon cauliflower rice [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make tofu chorizo and lemon cauliflower rice [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is tofu chorizo and lemon cauliflower rice [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does tofu chorizo and lemon cauliflower rice [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Tofu Chorizo and Lemon Cauliflower Rice
[Vegan]

NT By: Natalie Tamara

Author Bio

Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales,... Read More

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Ingredients You Need for Tofu Chorizo and Lemon Cauliflower Rice [Vegan]

Tofu:

14 ounces tofu, well pressed for at least thirty minutes
2 teaspoons paprika
2 teaspoons smoked paprika
1 tablespoon olive oil
1 tablespoon tamari (or soy sauce, for non gluten-free)
1 tablespoon red wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon chili powder

Rice:

1 small or half a large cauliflower, cut into large florets
1 cup cooked chickpeas
1/2 cup snap peas, top and tailed, cut in half
1/2 cup asparagus, cut into pieces
2 cloves garlic, crushed
1/4 cup kalamata olives
1 lemon, cut into two
Black pepper, to taste
1 tablespoon olive oil, for cooking

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How to Prepare Tofu Chorizo and Lemon Cauliflower Rice [Vegan]

Cut the tofu into cubes. Mix all of the remaining tofu ingredients together in a large bowl to create the marinade. Add the tofu to this bowl, mix well to ensure it is fully coated. Set aside to marinate while you prepare the cauliflower rice and chop the vegetables.
Add the cauliflower to a food processor and blend to create rice-sized grains (do not over-blend or it will be too small to have any texture).
Add one tablespoon of olive oil to a large frying pan. Heat over a medium-high heat.
Once the oil is hot, add the tofu to the pan. Fry for around ten to twelve minutes, turning frequently until it starts to crisp around the edges.
Add the chickpeas, snap peas, asparagus, and garlic to the pan with the tofu. Cook for three minutes, then add the cauliflower grains, olives, the juice of half a lemon, and black pepper.
Stirring frequently, cook for around 4-5 minutes until the cauliflower is tender but firm.
Cut the remaining half lemon into slices.
Serve with a slice of lemon on each portion.