Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon sesame oil (dark or regular) 1 block (14 oz) firm or extra-firm organic tofu, drained 1 bunch asparagus, ends trimmed 3 tablespoons tamari or soy sauce (low-sodium pref.) 3 tablespoons rice vinegar 1 tablespoon pure maple syrup 1 tablespoon toasted sesame seeds, optional 1 package cauliflower rice or 1 large cauliflower, grated 1-inch piece ginger, finely grated or minced 1/2 teaspoon garlic powder mineral salt, to taste lemon slices, to serve

Preparation

• Instructions Tofu: Place the tofu on its side and cut into 3 slabs. Turn the tofu on the flat side and cut into four squares, creating a total of 12 slices of tofu. Pat dry with a clean dishtowel. Heat griddle: Place the grill/griddle over the front and back burner. Heat the grill over medium – medium-high heat. Using a silicone brush, coat the entire surface well with sesame oil. Mix marinade: In a small bowl, mix the tamari/soy sauce, rice wine vinegar, and pure maple syrup, set aside. Grill tofu & asparagus: Dip the tofu into the sauce and add tofu squares to half of the grill and the asparagus to the other (I put the tofu towards the front and the asparagus to the back). Cook 4 – 5 minutes. Spoon a little bit of the marinade over the top of the tofu. Add a little over the asparagus as well. Carefully flip the tofu and cook another 5 minutes, until golden brown on both sides. Rotate the asparagus as needed to cook evenly. Once complete, turn off the heat. Add a few slices of lemon to the grill to give it a grilled look. It warms the lemon and makes the juices taste delicious! Cook cauliflower: Heat a large pan or skillet over medium, add cauliflower, minced ginger, garlic powder, and a pinch of mineral salt. Mix and stir frequently until just tender, about 5 minutes. Assemble: Serve with a little squeezed lemon, an extra drizzle of sauce, and a few extra toasted sesame seeds over the top. Enjoy! Serves 3