Baked Crispy Lupin Tofu & Cauliflower Rice

Baked Crispy Lupin Tofu & Cauliflower Rice

To make the tofu

Ingredients

• 1 block (14 oz) organic extra firm tofu
• 1 Tbsp olive oil
• 1 Tbsp teriyaki marinade
• 1 Tbsp Carrington Farms Plain Ground Lupin Bean, gently crushed
• Gallon storage bag
• Cookie sheet
• Parchment paper

Directions

1. Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper to prevent the tofu from sticking.
2. To prepare the tofu:
• Drain the tofu and use your hands to gently squeeze out some of the water.
• Line a plate with paper towel, place the tofu down. Slice it into thirds lengthwise so you have 3 even slabs.
• Place a paper towel in between each slab. Stack the slabs (with the paper towel in between them) and place a paper towel on top of the third slab.
• Place something heavy on top, like a cast iron pan or a heavy cutting board, etc. Let it sit for about 5 minutes.
3. After 5 minutes, towels will be soaked through. Discard the soaked paper towels.
• Put a fresh paper towel on the plate and put the first slab of tofu back on the paper towel.
• Slice through it lengthwise to make 3 even columns, then slice across to make 5 even rows.
• Repeat for slabs 2 and 3. Cover top with paper towel.
• Put the heavy object back on top and let rest for 10-30 minutes (longer is better).
4. Remove the wet paper towels and transfer the pressed tofu into a gallon storage bag, drizzle with olive oil and teriyaki. Seal bag and shake well. Then, open the bag and sprinkle the Carrington Farms crushed Ground Lupin Beans over the tofu, coating well by sealing the bag and shaking again.
5. Place tofu on your prepared cookie sheet and arrange the tofu in an even layer. Bake for 30 minutes, or until the tofu is deeply golden on the edges, turning halfway through.

To make the cauliflower fried rice

Ingredients

• 16 oz riced cauliflower
• 1 Tbsp Carrington Farms Organic Coconut Cooking Oil
• ½ cup onion, chopped
• 2 tsp chopped garlic
• 4 Tbsp teriyaki stir fry marinade
• 2 cups broccoli or 1 bag of broccoli florets, cut small
• ½ cup diced carrots
• 2 eggs
• 3 Tbsp rice vinegar

Directions

1. Rinse the riced cauliflower. Set aside.
2. Put coconut oil in an extra-large pan over medium heat and add onions and garlic. Sauté until onion is translucent and fragrant.
3. Add broccoli, carrots, and 2 Tbsp water to pan. Cover and steam until vegetables begin to soften (about 5 minutes).
4. Add cauliflower rice to pan, along with teriyaki and rice vinegar.
5. Stir the ingredients in the sauté pan until cauliflower rice is coated. Continue to cook until cauliflower rice, broccoli and carrots are soft.
6. Move the cauliflower rice and vegetables around the edges of the sauté pan, leaving the center of the pan empty.
7. Crack an egg into the center of the pan. While it’s frying, scramble it. Once completely cooked, mix in with the cauliflower rice and vegetables.
8. Repeat again for the second egg and mix together when fully cooked.
9. Add crispy baked tofu to the pan with the fried rice and serve immediately.

Enjoy!