Honey Lime Tofu on Cauliflower Rice

I don't have a good history with tofu recipes. When I was first introduced into the health world, I started trying out new foods and recipes. Some of which were tofu recipes..

Long story short: I bought soft tofu, mixed it in my caesar salad and fed it to my family. It tasted disgusting, my family hated it and I was completely turned off tofu for years (my poor mom still is).

For this recipe that I lightly adapted from Juli Bauer's paleo cookbook, I decided to use tofu instead of chicken because of three things:

1. When I don't crave meat, I don't eat it. Eating meat every day isn't necessary for good health. It's also better for the environment to not eat meat everyday.
2. Free range, grass fed, organic chicken is hella expensive. With the price of meat so high these days, it was $20 for just two chicken breasts! That's insane.
3. My vegan friend gave me confidence to experiment with tofu again.

This recipe yields 3-4 servings and keeps in the fridge for about 5 days. Feel free to do the substitutions in the recipe to suit your personal needs!

Honey Lime Tofu on Cauliflower Rice


1 lb firm or extra firm tofu, cut into small cubes
1 tbsp coconut oil

Honey lime marinade:
3/4 C vegetable or chicken broth
1/4 C honey
1/4 C fresh lime juice
2 tbsp coconut aminos
2 tsp fresh ginger, grated
1 clove garlic, minced
1 tsp apple cider vinegar
1 tsp sriracha

**use vegetable broth instead of chicken, and maple syrup instead of honey to make this recipe vegan
**sub cooked chicken breast instead of tofu to make this recipe paleo

Cauliflower rice:
1 head cauliflower, grated into "rice" - You can do this with either a grater, or in a food processor
3 tbsp coconut oil
pinch of mineral salt
2 garlic cloves, minced
1/4 C fresh cilantro, minced
juice of 1/2 lime

chopped green onion
sesame seeds
fresh cilantro 
sriracha for more heat


Tofu and marinade:

Mix together all ingredients for the marinade. You may need to put ingredients in a blender if your honey is thick. Add tofu and let marinate for 2-3 hours (even over night to crank the flavour knob).

Remove tofu from marinade. In a medium sauce pan, bring marinade to a low boil. Let simmer for 10-15 minutes until slightly reduced and has thickened. Meanwhile, on a grilling pan, melt coconut oil over medium heat and grill tofu for about 10 minutes.

Cauliflower rice:

In a large sauce pan, melt coconut oil and add riced cauliflower. Add salt and garlic and cook for 8-10 minutes stirring frequently. Add cilantro and lime juice and cook for a few more minutes

Combine tofu with the sauce. Serve on top of cauliflower rice and garnish and you please!


Popular Posts