Tofu, Carrot and Cauliflower Rice

Prep time: 10 minutes | Cook time: 22 minutes | Serves 4

½ block tofu, crumbled

1 cup diced carrot

½ cup diced onions

2 tablespoons soy sauce

1 teaspoon turmeric

Cauliflower:

3 cups cauliflower rice

½ cup chopped broccoli

½ cup frozen peas

2 tablespoons soy sauce

1 tablespoon minced ginger

2 garlic cloves, minced

1 tablespoon rice vinegar

1½ teaspoons toasted sesame oil

1. Mix the tofu, carrot, onions, soy sauce, and turmeric in a baking pan and stir until well incorporated.
2. Slide the baking pan into Rack Position 2, select Roast, set temperature to 370ºF (188ºC) and set time to 10 minutes.
3. Flip the tofu and carrot halfway through the cooking time.
4. When cooking is complete, the tofu should be crisp.
5. Meanwhile, in a large bowl, combine all the ingredients for the cauliflower and toss well.
6. Remove the pan from the oven and add the cauliflower mixture to the tofu and stir to combine.
7. Return to the oven and set time to 12 minutes on Roast.
8. When cooking is complete, the vegetables should be tender.
9. Cool for 5 minutes before serving.