Cauliflower Tofu Fried Rice
this cauliflower tofu fried rice is secretly grain free, gluten free, and vegan!
Servings: 4
Ingredients
- ⅓ cup ginger finely diced
- ¼ cup garlic minced
- 1 ½ cups diced carrot
- 14 ounce extra firm tofu
- 10 ounce frozen peas
- 24 oz frozen riced cauliflower
- 6 tablespoons gluten free tamari/soy sauce or to taste
- 4 tablespoons sesame oil divided
- salt
Instructions
- Drain the tofu and pat dry with a towel
- Heat 2 tablespoons of sesame oil in a large skillet on medium high heat
- Add tofu and use a potato masher to "scramble" until it resembles eggs
- Use a spatula to cook/flip the tofu for 10 - 15 minutes, until browned and beginning to dry
- While tofu is cooking, in another large skillet, heat 2 tablespoons sesame oil on medium high heat
- Add garlic, ginger, and carrots, and saute for around 10 minutes, stirring often, until carrots are no longer crunchy
- Add peas and cauliflower and stir for 10 - 15 minutes, until cauliflower is defrosted
- Add in the tofu, 1 teaspoon of salt, 2 tablespoons of sesame oil, and tamari/soy sauce to taste (I used 6 tablespoons of tamari)
- Taste and adjust seasonings if necessary
Nutrition
Calories: 333kcal | Carbohydrates: 31g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1661mg | Potassium: 1112mg | Fiber: 9g | Sugar: 11g | Vitamin A: 8562IU | Vitamin C: 116mg | Calcium: 124mg | Iron: 4mg