Blackened Tofu with Turmeric Roasted Cauliflower

Tofu is an excellent source of vegan protein.  Choose organic, firm and sprouted when possible! Preparing the rub ahead of time will save you cooking time!  

The turmeric in the cauliflower dish is a staple to my cleansing menu, both delicious and healing.

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What You'll Need for the Tofu:

1 block firm tofu, pressed

juice of 1 lime

1 Tbsp paprika

2 tsp onion powder

1 tsp garlic powder 

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp oregano 

1/2 tsp fennel seed

1 tsp celery salt 

1 Tbsp arrow root powder


Preheat oven to 350*

Press tofu between two plates layered with tea towels: plate, towel, tofu, towel, plate. Let sit for 20-30 minutes.

Meanwhile, mix dry spices for rub.  (This is something that can easily be done ahead of time.  Double the recipe to have on hand in your spice cabinet!)

Squeeze lime juice over pressed tofu.  Set aside.


What You'll Need for the Cauliflower: 

1 head cauliflower, broken into florets and rinsed

1 tsp coriander seeds
1/2 tsp black pepper
1/4 cup olive oil
1 tsp garlic powder
2 tsp ground turmeric

sea salt to taste

Combine ingredients in a large tupperware container with a lid.  Shake to coat.  


Grease large baking sheet with 1 Tbsp olive oil.

Pour coated cauliflower on one half of the pan.

Drain lime juice from tofu.  Sprinkle all side evenly with spice rub, place on the other half of baking dish.

Bake for 20-25 minutes.


Serves 2.