Fiery jamaican Tofu on Cauliflower rice

I'm not having a really big refrigerator and sometimes it happens, that I almost forgot an ingredients in the very back of it. This nearly happened with the firm tofu. 

Actually I buyed the tofu for preparing some zucchini patties, but at the end it didn't really catch me that much. 

It should be something more special - a not often kind eaten prepared tofu. Well, if the belowed way to serve the tofu is very special I don't know - but for me it is. 

I consulted my old Tofu-Cookbook for an idea, but couldn't find anything that really exhausted me. I decided to try a mix of two marinates by changing them a little for an accurate taste. At the end I prepared I fiery jamaican marinate that goes very well for tofu, seitan or tempeh. Even Vish will work well. 

My next try will be adding some of the marinate to the seitandought for steaks or so. 

Thought the marinate is quite fiery, after roasting the tofu it is just right. 

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Fiery jamaican Tofu on Cauliflower rice

2 Persons

Ingredients:

1 big cauliflower

1-2 pack (each about 220g) extra firm tofu, drained and pressed
2 garlic cloves, minced
4 pak choi, halved and depending on their size into third

Marinating sauce:
4 garlic cloves, minced

1 dried chili, seeded and minced

4 green onions, chopped

1 tbsp minced ginger

1 tbsp ground allspice

1 tbsp dried thyme leaves

1/2 tsp ground cinnamon

1 tsp ground black pepper

1 tsp  salt

1/2 tsp ground cayenne pepper

1 -2 tbsp agave nectar

1/2 cup freshly squeezed orange juice 

1/3 cup freshly squeezed lime juice 

Filtered water if necessary to thin

1 tbsp olive oil

Note: the marinate is quite fiery and if it may be to fiery for you, just leave out the dried chili or cayenne pepper or add more agave nectar)

Direction:
Start first by preparing the marinate for the tofu. 
In a small sauce pan, add olive oil and saute green onions, chili, ginger and garlic until soft, about 4 minutes, being careful not to burn.

Add mixture to a food processor or blender, along with all the other ingredients and blend until smooth.
After tofu has been drained and pressed, cut into cubes and marinate for about an hour or more if you like. 

Preheat oven up to 220°C. After marinating time, shake off excess marinade and bake tofu on a sheet tray for about 30 minutes until firm, turning frequently.

While the tofu is baking prepare the rice. 

Pull off the leaves and break the cauliflower into large florets, then rinse them well. Leave them in a colander to let all the moisture drain off or pat them dry with a paper towel. 

Break the florets into smaller pieces, then put half of them in the large bowl of a food processor and pulse until finely chopped, then dump the rice out and pulse the remaining florets. (faster may work if you grate the cauliflower - haven't tried yet).

Now it’s time to cook your cauliflower rice! Heat a large skillet over medium-high heat and swirl around about a tablespoon of oil to coat the bottom. Once the oil has heated, add the garlic and rice and cook it for about 5 minutes, or until it’s softened and just beginning to turn golden brown. Season with salt and pepper to taste.

Wash and clean pak choi and steam in pan till soft, season with salt and pepper. 

After everything is prepared arrange everything on a plate, maybe sprinkle some lemonjuice over the rice or serve with the left over marinate. 

Now enjoy a great dish!