Lunch & Dinner

Hasselback Tofu with Crispy Cauliflower Rice

Name: Hasselback Tofu with Crispy Cauliflower Rice
Yield: 2
Ingredients: 1 block extra firm tofu (~400 g), pressed; 3 tbsp coconut aminos (or teriyaki coconut aminos); 2 tbsp tamari; 1.5 tbsp lemon juice; 1 tsp lemon zest; 1 tsp fresh grated ginger (or ½ tsp powder); 1 tsp honey (optional); Optional: chopped Asian chillies (for garnish); 1 small head cauliflower, grated/pulsed; ½ tsp garlic powder; ½ tsp onion powder; 1 tsp gochugaru / shichimi togarashi (or seasoning of choice); Salt, to taste; 2 cups fresh spinach

Sliced, marinated tofu baked until golden, served on crispy cauliflower rice with spinach.

Prep: 20 min
Marinate: 15–30 min
Bake: 30–35 min*
Serves: 2

Ingredients

Hasselback Tofu

1 block extra firm tofu (~400 g), pressed
3 tbsp coconut aminos (or teriyaki coconut aminos)
2 tbsp tamari
1.5 tbsp lemon juice
1 tsp lemon zest
1 tsp fresh grated ginger (or ½ tsp powder)
1 tsp honey (optional)
Optional: chopped Asian chillies (for garnish)

Crispy Cauliflower Rice

1 small head cauliflower, grated/pulsed
½ tsp garlic powder
½ tsp onion powder
1 tsp gochugaru / shichimi togarashi (or seasoning of choice)
Salt, to taste

Greens

2 cups fresh spinach

Nutrition

Per serving (1/2 of batch), estimated

Calories: 390 kcal
Protein: 41.3 g
Carbohydrates: 25.9 g
Fat: 18.3 g
Fibre: 10.0 g

Method

1
Hasselback Tofu: Press tofu well to remove excess water.
2
Slice horizontally to create 2 thick steaks.
3
Place chopsticks/skewers on both sides and slice thin cuts across (do not cut through).
4
In a bowl, whisk: coconut aminos + tamari + lemon juice + zest + ginger + honey
5
Spoon marinade generously over tofu, ensuring it seeps into the cuts.
6
Marinate for 15–30 minutes. Reserve some sauce.
7
Bake at 200°C for 30–35 minutes, basting halfway, until golden and slightly crisp.
8
Crispy Cauliflower Rice: Toss cauliflower with spices and salt.
9
Spread on tray and bake at 200°C for ~20 minutes, flipping halfway.
10
Cook until slightly crispy (not soggy).
11
Greens: Blanch spinach in hot water for 30 seconds.
12
Drain and squeeze out excess water.
13
To Assemble: Plate crispy cauliflower rice.
14
Add blanched spinach and drizzle with reserved marinade.
15
Place hasselback tofu on top.
16
Garnish with chopped chillies + extra sauce.

Radhika’s Tip

Cauliflower rice keeps this light; if you need more sustained energy, mix it half-and-half with quinoa or brown rice rather than removing the vegetables. Keep the tofu as the protein anchor.

Notes

Nutrition basis: 400 g extra-firm tofu modelled with firm tofu; 400 g trimmed cauliflower; all marinade included; optional honey excluded. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.

* Bake 30–35 min with cauliflower roasting alongside.

Ingredients

Hasselback Tofu

1 block extra firm tofu (~400 g), pressed
3 tbsp coconut aminos (or teriyaki coconut aminos)
2 tbsp tamari
1.5 tbsp lemon juice
1 tsp lemon zest
1 tsp fresh grated ginger (or ½ tsp powder)
1 tsp honey (optional)
Optional: chopped Asian chillies (for garnish)

Crispy Cauliflower Rice

1 small head cauliflower, grated/pulsed
½ tsp garlic powder
½ tsp onion powder
1 tsp gochugaru / shichimi togarashi (or seasoning of choice)
Salt, to taste

Greens

2 cups fresh spinach

Method

Hasselback Tofu: Press tofu well to remove excess water.

Slice horizontally to create 2 thick steaks.

Place chopsticks/skewers on both sides and slice thin cuts across (do not cut through).

In a bowl, whisk: coconut aminos + tamari + lemon juice + zest + ginger + honey

Spoon marinade generously over tofu, ensuring it seeps into the cuts.

Marinate for 15–30 minutes. Reserve some sauce.

Bake at 200°C for 30–35 minutes, basting halfway, until golden and slightly crisp.

Crispy Cauliflower Rice: Toss cauliflower with spices and salt.

Spread on tray and bake at 200°C for ~20 minutes, flipping halfway.

Cook until slightly crispy (not soggy).

Greens: Blanch spinach in hot water for 30 seconds.

Drain and squeeze out excess water.

To Assemble: Plate crispy cauliflower rice.

Add blanched spinach and drizzle with reserved marinade.

Place hasselback tofu on top.

Garnish with chopped chillies + extra sauce.

Radhika’s Tip

Cauliflower rice keeps this light; if you need more sustained energy, mix it half-and-half with quinoa or brown rice rather than removing the vegetables. Keep the tofu as the protein anchor.

Notes

* Bake 30–35 min with cauliflower roasting alongside.