Low-Calorie Cauliflower Rice and Tofu Bowl

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

Toss the cubed tofu with 1 tablespoon of tamari and garlic powder. Spread evenly on one side of the baking sheet.

On the other side of the baking sheet, arrange the sliced bell peppers and zucchini. Lightly spray the vegetables with olive oil and season with a pinch of salt.

Bake for 20-25 minutes, tossing halfway through, until the tofu is golden and crispy and the vegetables are tender.

While the tofu and vegetables are baking, heat a large non-stick skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until softened and slightly dry, stirring occasionally.

Stir the baby spinach into the warm cauliflower rice until it wilts, then remove from heat.

In a small bowl, whisk together the remaining 1 tablespoon of tamari, sesame oil, rice vinegar, and minced ginger to create the sauce.

Divide the cauliflower and spinach rice into two bowls, top with the baked vegetables and crispy tofu, and drizzle the ginger-soy sauce over each portion before serving.