Tofu Chorizo and Lemon Cauliflower Rice

Natalie Tamara

Prep Time: 5M
Cooking Time: 20M
Serves: 4



  1. For the tofu:
  2. 400g tofu, well pressed for at least thirty minutes
  3. 2tsp paprika
  4. 2tsp smoked paprika
  5. 1tbsp olive oil
  6. 1tbsp tamari (or soy sauce, for non gluten-free)
  7. 1tbsp red wine vinegar
  8. ¼tsp ground cumin
  9. ¼tsp ground coriander
  10. ¼tsp chilli powder
  11. For the rice:
  12. 1 small or half a large cauliflower, cut into large florets
  13. 220g cooked chickpeas
  14. 100g mange tout, top and tailed, cut in half
  15. 100g asparagus, cut into pieces
  16. 2 cloves garlic, crushed
  17. 50g kalamata olives
  18. 1 lemon, cut into two
  19. Black pepper, to taste
  20. 1tbsp olive oil for cooking

A smoky, lemony delight with a delicious mix of textures – from the chewy tofu and crunchy vegetables to light fluffy cauliflower rice. It’s an ideal lunch or dinner, for any season, and both the tofu and chickpeas make this dish a great source of plant-based protein. What’s more, you get an extra serving of your five-a-day in the cauliflower rice!

Serves 4.
Prep Time: 5 minutes
Cooking Time: 5 minutes


Serves 4.


  • Cut the tofu into cubes. Mix all of the remaining tofu ingredients together in a large bowl to create the marinade. Add the tofu to this bowl, mix well to ensure it is full coated. Set aside to marinate whilst you prepare the cauliflower rice and chop the vegetables.
  • Add the cauliflower to a food processor and blend to create rice-sized grains (do not over-blend or it will be too small to have any texture).
  • Add one tablespoon of olive oil to a large frying pan. Heat over a medium-high heat.
  • Once the oil is hot, add the tofu to the pan. Fry for around ten to twelve minutes, turning frequently, until it has begun to crisp around the edges.
  • Add the chickpeas, mange tout, asparagus, and garlic to the pan with the tofu. Cook for three minutes, then add the cauliflower grains, olives, the juice of half a lemon, and black pepper.
  • Stirring frequently, cook for around 4-5 minutes until the cauliflower is tender but firm.
  • Cut the remaining half lemon into slices.
  • Serve with a slice of lemon on each portion.


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