Ingredients
Equipment
Method
- Start by pressing the tofu to remove excess moisture. Cut it into bite-sized cubes and set aside.
- In a mixing bowl, combine olive oil, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Add the tofu cubes and toss to coat. Let it marinate for at least 10 minutes.
- Preheat your oven to 200°C (400°F).
- On a baking sheet, toss the cauliflower florets with a bit of olive oil and season with salt and pepper. Roast in the preheated oven for about 15-20 minutes until they are golden brown and tender.
- In a non-stick skillet over medium heat, add the marinated tofu. Sauté for about 8-10 minutes, stirring occasionally until it's crispy on all sides.
- In serving bowls, arrange a scoop of fresh spinach, roasted cauliflower, and crispy tofu. Cut the pita breads in half and fill them with the mixture.
- Top with chopped cilantro and serve with lime wedges on the side. Enjoy your vibrant and hearty meal!
Nutrition
Notes
Feel free to play around with the vegetables in this bowl! If you want to add some extra protein, try incorporating black beans or chickpeas. For a creamier texture, consider adding sliced avocado. This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. If reheating, simply warm up in a skillet to maintain that lovely crisp texture of the tofu. Enjoy your culinary adventure!