Ginger Almond Tofu with Cauliflower Rice and Bok Choy

Last night I decided that I should drink tea for a week in the mornings, you know, instead of coffee. I did have my one cup of tea and I was still as disoriented as I was when I got out of bed, so I made coffee 🙂 Here,  I admit it, I can’t do it 🙂 I have to have my 2 cups of coffee before I talk to people, otherwise I’m grumpy and can’t understand what’s going on 🙂 Rob knows that so we don’t discuss important stuff before I’ve had my 2 cups 😀

I found a ton of good recipes last week and this one caught my eye right away. This recipe is from the Girl Eats Greens blog. I just imagined the taste and I couldn’t wait to make it! AND IT WAS as good as I imagined it! OMG so very good 😀

Basically this recipe is copied from Jamie’s blog. Since I didn’t have any lemon juice at home I substituted it with apple vinegar and I’m allergic to cayenne peppers so I did not add that! Also I used mini bok choys because I just like them better and instead of peanut butter, I used almond butter. Not too many changes 😉

More about Jamie. I also have to mention that our puppies look so similar 😉 So very cute!


  • 1 block tofu – 420g, drained
  • 10 mini bok choy heads
  • 1/2 head cauliflower
  • 1 clove garlic, minced
  • 2 teaspoons sesame oil
  • 1/2 cup unsalted almond butter
  •  1/2 cup soy sauce
  • 2 teaspoons ground ginger
  • 2 tsp apple vinegar
  • 3 tablespoons warm water

Start by washing and chopping the bok choy. You’ll want the greens to be large enough to be more than bite size, as they’ll get smaller during cooking.

Using a food processor (or grater) pulse the cauliflower down to little pieces about the size of rice. Depending on the size of your food processor, you may need to work in batches. For me it took forever because I used a small food processor. I did probably 5 batches and was so tired after that 🙂 But it is so worth it!IMG_0026Mix the almond butter, soy sauce, ginger, apple vinegar and water together with a whisk.

Cut the tofu into bite-size squares and add to the almond butter sauce.

IMG_0015In a large skillet over medium heat, add about 1 tablespoon of olive oil and the minced garlic. Brown the garlic for about a minute and then add the cauliflower to the skillet. Stir a couple of times and then cover for about 6 minutes or until some bits of the cauliflower are browned. Set aside and keep covered to keep warm.IMG_0032In a separate skillet, heat the sesame oil over medium high heat. Add the bok choy to the skillet and sear for about 2 minutes. Set aside to keep warm.

Add the tofu and sauce into a skillet and heat through. After about 5 minutes, the tofu should heated through. Serve the cauliflower and bok choy topped with the tofu.

IMG_0044I found it genius to make rice out of cauliflower. I have never thought of that! It tasted so awesome, I loved the texture! And although everything was superb, we prefer tofu previously fried so it wouldn’t be so soft. That is the only thing I would change! And I really want to try it with rice!

Thank you Jamie, it was a really awesome dinner!!!

edit-4…..and this is Missy. Picture taken on her birthday 😉



5 thoughts on “Ginger Almond Tofu with Cauliflower Rice and Bok Choy

  1. Looks yummy! I have posted a cauliflower “risotto” recipe too. Such a great substitute to rice 🙂 Have you tried the famous cauliflower pizza crust yet?

      • No I haven’t tried it yet, but I am sure you find it easily by googling. I really like cauliflower but my obsession since last week has been endives. Raw in different types of salad or grilled with blue cheese 🙂

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