Peanut Tofu-Cauliflower with Rice

Found this delicious recipe on the Albertsons website and modified slightly to be more heart-healthy by substituting olive oil and wild rice for neutral oil and jasmine.

1. Start cooking 1 – 2 cups of rice (jasmine, brown, wild, whatever is preferred)
2. Preheat the oven to 450 degrees
3. In a large mixing bowl (large enough to hold all ingredients), combine the oil and marinating spices:
   • 2 tbsp olive oil
   • 1/2 tsp garlic powder
   • 1/2 tsp turmeric, curry, or ginger (depending on what you have)
   • 1/2 tsp salt (omit if lower sodium is preferred)
   • 1/2 tsp pepper
4. Cut up cauliflower into bite size piece and add to bowl
5. Pat tofu dry and cube then add to bowl
6. Toss seasoning well into the cauliflower and tofu and then add the mixture to a baking sheet and bake for 15 – 25 minutes
7. Meanwhile, in the same bowl (to save your dishwasher the extra work), combine the peanut sauce ingredients:
   • 1/3 cup natural peanut butter
   • 2 tbsp water
   • 1 tbsp chili paste
   • 2 tsp maple syrup
   • 2 tsp soy sauce
   • 1 tsp rice vinegar
   • 1 tsp olive oil
   • 1/4 tsp garlic powder
8. Thaw edamame in microwave, stove or just under hot water
9. Dice the bell pepper (or if using frozen, cook with the edamame)
10. Add the edamame and bell pepper to the bowl with the sauce and await the cauliflower/tofu to finish
11. When roasting time is done (15 – 20 minutes); add the tofu and cauliflower to the bowl and mix well
12. Serve the mixture over or along side the rice and enjoy!