Tofu & Veggie-Packed Fried (Cauli) Rice
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 pinch1 pinch1 pinch Red Pepper Flakes, Primal Palate
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 cup1 cup1 cup Snap Peas, diced
- 0.75 cup0.75 cup0.75 cup Carrots, diced
- 1 cup1 cup1 cup Baby Bella Mushrooms, sliced
- 1 cup1 cup1 cup Tofu, Extra-firm, cut into cubes
- 1.5 cups1.5 cups1.5 cups Cauliflower Rice (click for recipe), frozen or fresh
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt, Primal Palate
- 0.25 cup0.25 cup0.25 cup Green Onion (Scallion), chopped, for garnish
- 1 tsp1 tsp1 tsp Sesame Seeds, for garnish
- 1 tsp1 tsp1 tsp Spicy Chili Crisp, optional
Process
- Press Extra-firm Tofu for atleast 30 minutes. Then discard the water and cut Tofu into cubes. Pan fry in oil until golden brown on both sides. Remove it on a paper towel and set aside.
- Set the same sauté pan or a wok on medium-high heat and add oil. When heated, add garlic, red pepper flakes and sauté until fragrant.
- Add snap peas and carrots. Sauté for 3-5 mins. Then add mushrooms and cook for 1-2 minutes. You want the veggies to be slightly softened but still with a bite to it. Add salt and give it a good stir.
- Add the cooked tofu cubes. Then add frozen/ fresh cauliflower rice and cook for 3-5 minutes until all moisture has disappeared.
- Add coconut aminos and allow the veggies to absorb the sauce. Check for salt and adjust, if needed.
- Garnish with sesame seeds (or drizzle some toasted sesame oil), spicy chilli crisp (or hot sauce, optional) and chopped green onions. Enjoy!
Notes
You can swap the veggies based on what you have/ what is in season and increase or decrease the quantities. To cut down on prep time, feel free to use store-bought pre-chopped veggies or frozen veggies. Please note, Tofu and some minimally processed forms of soy are permitted on a Plant-based Whole30 but is not allowed on the Original Whole30 program. If doing the original Whole30 program, simply skip the Tofu or swap it with Scrambled Eggs for protein. Adjust the spice in this recipe based on your liking (and tolerance). I like adding red pepper flakes in the beginning and spicy chilli crisp (for umami & spice) when serving but you can skip these or swap it with your favorite hot sauce.
Add a Note
My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 207 |
Fat: | 9 g |
Carbohydrates: | 16 g |
Protein: | 14 g |
Cholesterol: | 0 g |
Sodium: | 521 mg |
Fiber: | 5 g |
Sugars: | 6 g |
Calculated per serving. |
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