Lean + Green: Tofu Power Bowl

cauliflower rice, Asian-spiced kale, sesame tofu + zucchini


Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 253 | Category: Gluten-Free, Keto, Lean + Green, Low-Calorie, Low-Carb, Pescatarian, Vegetarian | Allergens: Contains Soy (Tofu + Tamari) | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C |


  • - Chef's Knife
  • - Cutting Board
  • - Food Processor
  • - Heavy Saucepan
  • - Large Nonstick Skillet
  • - Measuring Spoons

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Cauliflower Florets
  • - Kale
  • - Red Wine Vinegar
  • - Sesame Oil
  • - Sliced Zucchini
  • - Tamari Sauce
  • - Tofu

TK Table Talk:

If you could shop for free at one store, which one would you choose?

What To Do:

Tofu Power Bowl - Step 1

1. Prepare Tofu: Place tofu on a paper towel-lined cutting board and cover with paper towels. Place a heavy saucepan or skillet on top of tofu and place several cans or other heavy objects inside. Let stand 10 minutes to release excess moisture. Cut tofu into 1-inch cubes.

Tofu Power Bowl - Step 2

2. Make Cauliflower Rice: Add cauliflower to the bowl of a food processor and pulse until broken into rice-size pieces. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add cauliflower, ¼ teaspoon each salt and pepper, and 1 tablespoon water. Cook 2 to 3 minutes or until tender. Remove from skillet and keep warm. Wipe skillet clean.

Tofu Power Bowl - Step 3

3. auté Tofu and Vegetables: Return skillet to medium-high heat and add sesame oil. Add tofu and zucchini. Sauté 8 to 10 minutes or until browned and tender. Remove from skillet and season with ¼ teaspoon salt.

Tofu Power Bowl - Step 4

4. Finish Dish: Add kale, tamari, and vinegar to skillet. Sauté 3 minutes or until tender.

To Serve: Divide cauliflower rice between 2 bowls. Top with tofu, zucchini and kale.

Pro Tip:

Use a box grater instead of a food processor to “rice” the cauliflower if you’d rather.

Spice it Up!: Top your dish with ¼ teaspoon crushed red pepper or a shake of sriracha.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.