Turmeric Cauliflower Bowl

This roasted turmeric cauliflower bowl is packed with flavour, wholesome ingredients and fresh vegetables. Cauliflower is seasoned with turmeric which is known for its anti-inflammatory properties and rich antioxidant content. Paired with a medley of fresh, crunchy vegetables, this dish provides an excellent source of vitamins and minerals essential for maintaining overall health.

Quinoa serves as a wholesome base, offering a complete protein source that is gluten-free and packed with fiber which aids in digestion and promotes satiety. The crispy tofu provides a plant-based protein boost, making it a satisfying option for both vegetarians and meat-lovers alike. A spicy peanut dressing tops off the dish and adds a delightful kick, loaded with healthy fats and flavor.

Overview

• Prep time: 25 minutes (includes pressing and marinating)

• Cook time: 25 minutes

• Yield: 2 large bowls

• Difficulty: Easy

Ingredients

For the Bowl Base & Roasted Veggies

• Quinoa: 1/2 cup uncooked quinoa (rinsed), plus 1 cup water and a pinch of salt

• Cauliflower: 1 small head, cut into bite-sized florets

• Olive Oil: 1.5 tablespoons

• Turmeric: 1 teaspoon ground turmeric

• Garlic Powder: 1/2 teaspoon

• Onion powder: 1/2 teaspoon

• Sweet paprika: 1/2 teaspoon

• Salt & Black Pepper: To taste

  
  

For the Marinated Tofu Slices

• Extra-Firm Tofu: 1 block (about 14 oz / 400g)

• Soy Sauce or Tamari: 2 tablespoons

• Rice Wine Vinegar: 1 tablespoon

• Cooking Oil: 1 tablespoon (only needed if pan-frying)

  
  

For the Fresh Vegetables

• Carrots: 1 cup, shredded or julienned

• Red Cabbage: 1 cup, finely shredded

• Cucumber: 1 cup, diced or thinly sliced

• Cherry tomatoes: 1/2 cup cut into halves

• Spring onion: 1 tablespoon thinly sliced

• Red chilli (optional): thinly sliced

  
  

For the Spicy Peanut Dressing

• Peanut Butter: 1/4 cup smooth, creamy peanut butter

• Soy Sauce or Tamari: 2 tablespoons

• Rice Wine Vinegar: 1 tablespoon

• Lime Juice: 1 tablespoon (freshly squeezed)

• Maple Syrup or Honey: 1 tablespoon

• Sriracha: 1 to 2 teaspoons (adjust to your preference)

• Warm Water: 2 to 3 tablespoons (to thin out the dressing)

• Sesame seeds: 1 teaspoons

Additional toppings

• Crushed peanuts

• Coriander

  
  

Steps

1. Marinate the Tofu

1. Drain excess water from the tofu by using a tofu press or wrapping the tofu block in a clean towel and placing a heavy object on top for 10 minutes.

2. Cut the pressed tofu into 1/4-inch thick rectangular slices.

3. Whisk the soy sauce and rice wine vinegar together in a shallow dish.

4. Add the tofu slices in a single layer. Let them marinate for 15 minutes, flipping halfway through.

   
   

2. Choose Your Tofu Cooking Method

Choose one of the following methods to cook your tofu slices:

• Option A: Pan-Fry (For a rich, seared skin)

  1. Heat 1 tablespoon of cooking oil in a large non-stick skillet over medium heat.

  2. Lift tofu from the marinade (discard leftover liquid) and add to the pan in a single layer.

  3. Cook for 5 to 6 minutes per side without moving them, until a firm, deep-golden skin forms. 

• Option B: Air-Fry (For the firmest, chewiest texture)

  1. Preheat your air fryer to 375°F (190°C).

  2. Arrange the marinated slices in a single layer in the air fryer basket (shake off excess marinade).

  3. Air fry for 12 to 15 minutes, flipping the slices over halfway through, until deeply golden and firm.

• Option C: Oven-Bake (shares the oven with the cauliflower)

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Lay the marinated tofu slices on the sheet alongside your cauliflower (or on a separate tray).

  3. Bake for 25 minutes, flipping the slices halfway through, until the edges are golden and slightly crisp. 

     
     

3. Cook the Quinoa & Roast the Cauliflower

1. Quinoa: Combine rinsed quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.

2. Cauliflower: Toss florets with olive oil, turmeric, garlic powder, onion powder, sweet paprika, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast at 400°F (200°C) for 20 to 25 minutes until tender and golden brown.

   
   

4. Mix Dressing & Assemble

1. Dressing: Whisk the peanut butter, soy sauce, rice wine vinegar, lime juice, maple syrup, and sriracha in a bowl. Whisk in warm water, one tablespoon at a time, until smooth and pourable. Add sesame seeds.

2. Assembly: Divide the warm quinoa between two bowls. Arrange the turmeric cauliflower, your cooked marinated tofu, shredded carrots, red cabbage, and cucumber in sections. Drizzle generously with the spicy peanut dressing. Add additional toppings.