You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
Preheat oven to 425°F.
Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.
Wash, dry, trim, and seed bell pepper; small dice. Place in a small bowl and set aside.
Cut the tofu planks in half crosswise and return to the baking sheet. Drizzle with oil, then season with salt and pepper on both sides.
Place tofu in the oven (it doesn't have to be fully heated) and bake, flipping halfway, until warmed through, 8-10 minutes.
Meanwhile, preheat a medium saucepan over medium heat.
While the pan heats up, wash, dry, trim, and cut green onions crosswise into thin pieces. Set aside a small handful for serving and add remaining green onions to the bowl with the bell pepper.
Once the pan is hot, add oil and swirl to coat the bottom. Add bell pepper, green onion, and spices; cook, stirring occasionally, until softened, about 2 minutes.
Add cauliflower and water to the pan; stir combine and bring to a simmer. Once simmering, reduce heat to low and cook, stirring occasionally, until liquid has evaporated and cauliflower is tender, 5-7 minutes. Remove from heat and cover to keep warm.
When the tofu is warmed through, remove from oven. Drizzle barbecue sauce over each piece, then top with cheese.
Return baking sheet to the oven and continue to bake until cheese is melted and bubbly, 7-8 minutes more. Remove from oven.
To serve, divide tofu and cauliflower rice between plates. Top with reserved green onions and enjoy!
Preheat oven to 425°F.
Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.
Wash, dry, trim, and seed bell pepper; small dice. Place in a small bowl and set aside.
Cut the tofu planks in half crosswise and return to the baking sheet. Drizzle with oil, then season with salt and pepper on both sides.
Place tofu in the oven (it doesn't have to be fully heated) and bake, flipping halfway, until warmed through, 8-10 minutes.
Meanwhile, preheat a medium saucepan over medium heat.
While the pan heats up, wash, dry, trim, and cut green onions crosswise into thin pieces. Set aside a small handful for serving and add remaining green onions to the bowl with the bell pepper.
Once the pan is hot, add oil and swirl to coat the bottom. Add bell pepper, green onion, and spices; cook, stirring occasionally, until softened, about 2 minutes.
Add cauliflower and water to the pan; stir combine and bring to a simmer. Once simmering, reduce heat to low and cook, stirring occasionally, until liquid has evaporated and cauliflower is tender, 5-7 minutes. Remove from heat and cover to keep warm.
When the tofu is warmed through, remove from oven. Drizzle barbecue sauce over each piece, then top with cheese.
Return baking sheet to the oven and continue to bake until cheese is melted and bubbly, 7-8 minutes more. Remove from oven.
To serve, divide tofu and cauliflower rice between plates. Top with reserved green onions and enjoy!