| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 0 hour |
| Servings |
Person
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Ingredients
Sautéed Cauliflower with Tofu
- 50 Grams Tofu Cubed
- 50 Grams Cauliflower Grated
- 4 Cloves garlic
- 4 Drops Soy Sauce
- 1/4 Teaspoon Chilli Sauce
- 10 ml olive oil
- Himalayan Pink Salt To Taste
Cauli Mash
- 40 Grams Cauliflower Grated
- 20 Grams Butter
- 20 Grams Cream
- 20 Grams Cheese Cubes or Mozzarella
- 1 Pinch Black Pepper
- Himalayan Pink Salt To Taste (Only if using unsalted Butter)
Stir Fried Veggies
- 20 Grams Red Bell Peppers Cut into Cubes and Blanched
- 20 Grams Yellow Bell Peppers Cut into Cubes and Blanched
- 20 Grams Green Bell Peppers Cut into Cubes and Blanched
- 20 Grams Broccoli Cut into Florets and Blanched
- 20 Grams French Beans Cut and Blanched
- 20 Grams Zucchini Cut into Cubes and Blanched
- 30 Grams Onion
- 20 ml olive oil
- Himalayan Pink Salt To Taste
Ingredients
Sautéed Cauliflower with Tofu
Cauli Mash
Stir Fried Veggies
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Instructions
Sautéed Cauliflower with Tofu
- In a pre-heated pan add olive oil and garlic. Cook until garlic turns brown
- Add cauliflower and toss it on a high flame
- Add tofu and mix it
- Add sauces and saute it on low flame for exactly 1 minute
Cauli Mash
- Add butter to a hot pan then add cheese and fresh cream. Mix it with a spatula making an 8 on the pan. Let the sauce come to a thick consistency
- Add grated cauliflower to it and reduce it to a thick consistency
Stir Fried Veggies
- Add olive oil to hot pan and toss bell peppers and stir fry until well seasoned and take them out
- Add olive oil to hot pan and toss broccoli, french beans, and Zucchini and stir fry until well seasoned and take them out
- Add olive oil to hot pan and toss onions separately
Recipe Notes
To get the best of your Buddha bowl- start with the mash & move your way to the veggies through the tofu