WHAT YOU NEED
Orange sauce (1 pack of tofu):
1 cup fresh orange juice (about 2 oranges)
2 t rice vinegar
1 cup broth
2 t agave
1 t soy sauce
4 t corn starch
2 T water
2 t rice vinegar
1 cup broth
2 t agave
1 t soy sauce
4 t corn starch
2 T water
Turmeric cauliflower (1 head):
~1 T coconut oil, just enough to coat
2 t turmeric
1 1/2 t garlic powder
1 1/2 t onion powder
1/2 t salt
1/2 t pepper
1 T tamari
~1 T coconut oil, just enough to coat
2 t turmeric
1 1/2 t garlic powder
1 1/2 t onion powder
1/2 t salt
1/2 t pepper
1 T tamari
HOW TO MAKE
Preheat oven to 375 degrees. Line baking pan with a Silpat mat or parchment paper. Drain/press tofu for at least 15 minutes to remove the moisture. Thinly slice the tofu into ~1/2 inch slabs and lay on baking pan. Bake for about 30 minutes until tofu is partially dried out.
During this time, prepare your cauliflower, cutting into bite sized pieces. Massage with coconut oil and season with your spices. Bake in the oven for about 20-30 minutes until tender.
Once tofu is done, cut into squares.
Whisk your corn starch and water together first and add the remaining ingredients together with it. Heat in a skillet over medium heat and add your tofu into the pan tossing to coat until the sauce begins to thicken.