'Fried' Cauli Rice w/ Miso Tofu

Last week I was a part of a virtual home show where we had to showcase a specific kitchen tool and create a meal with it. I was given an air fryer. At first I was hesitant because I do not have any "appliances" in my kitchen as I enjoy using the bare necessities to cook at home. Nonetheless, I was up for the challenge because I wanted to showcase that you could make an incredible plant-based whole food vegan dish "one-pot" style. If you do NOT have an air fryer at home (like myself) you can certainly make this dish using the stove & oven. See the bottom for alternative cooking instructions!

'Fried' Cauli Rice w/ Miso Tofu 

Step 1 - Press your block of tofu while you're mixing the marinade together. When "pressing" tofu you do not need a fancy contraption. You simply need to put paper towel or a kitchen towel on both sides of the tofu and the apply weight so that any excess liquid is squeezed from the block of tofu. A tub of coconut oil does the trick. 

TOFU MARINADE

• 4 tbsp tamari (which is just gluten-free soy sauce.. Feel free to use soy sauce or coconut aminos) 
• 1 tbsp maple syrup (honey or agave work interchangeably) 
• 1 tbsp chili flake (add more if you want more spice.. less if you want less.. you get the picture) 
• 1 tbsp apple cider vinegar (any vinegar will work, it will just be more or less potent) 
• 1 tbsp olive oil (again.. any oil will work, JUST USE THE GOOD STUFF) 

Once the tofu has been sufficiently pressed (15 - 20 min) cut it into any shape that makes you happy. Want the tofu to be crispy? Go for a smaller shape - Want the tofu to have different textures? Make it a larger rectangle shape (As per the photos below). Pour the marinade over the tofu - Marinade for minimum 1 hour, maximum 24 hours. 

Step 2 - Chop up your cauliflower. I cut mine into small florets so that we could get the most surface area without them falling through the screen of the air fryer. Now it's time to get a little creative & clean out your fridge. The BEAUTY of rice dishes is that you can use pretty much ANY vegetable and it will taste great. I had some carrots (keep the tops, use them for garnish at the end & feel like an eco-warrior), yellow peppers, green peas, thai chilies, and green onions. Chop them how you see fit. 

Step 3 - Mix the sauce while 'frying' the cauliflower. I set the air fryer to 400' and cooked the cauliflower florets for 15 minutes, giving them a shake at the half way mark. While this is cooking make the miso magic happen (aka. the sauce below) 

MAGIC MISO SAUCE

• 2 tbsp red miso paste (any type will work) 
• 2 tbsp tamari (same notes as the tofu marinade) 
• 1 tbsp maple syrup (same same ^ ^)
• 1 tbsp peanut butter (any nut/seed butter will go great with this) 
• 1 tbsp ginger juice (I used our cold pressed ginger, if using the whole root microplane a 1 inch piece or use 1 tbsp of powdered ginger) 
• 1/4 c olive oil
• 1/2 c water  
• 1 tbsp chili flake 

Step 4 - Time to cook the tofu & veggies in the air fryer. Set the 'fryer' to 400' - Add the tofu to the basket and cook for 10 minutes. When there is 6 minutes left, add the veggies to the same basket (hence one-'pot' recipe). While the veggies and tofu are cooking, use a knife to chop the fried cauliflower into little 'rice' pieces. Once the timer is up take the veggies and mix them in with the cauliflower.. It's time to plate! 

MADI NOTE - TAKE THE EXTRA 3 MINUTES TO PLATE YOUR FOOD. WE EAT WITH OUR EYES FIRST, SO GET YOURSELF EXCITED AND PLAY WITH YOUR FOOD. 

Base: Cauliflower 'rice' with the carrots, green onion, yellow peppers, and green peas mixed in. 

Middle: 'Fried' tofu piece & heaps of the miso sauce (get wild). 

Top: Carrot fronds (aka the greens of carrot tops), thai chilies, sesame seeds, green onions, and last but MOST importantly... a pinch of salt.