Tofu & Veggie-Packed Fried (Cauli) Rice (Edit recipe)

This Asian-inspired Tofu &; Veggie-packed Fried "Rice" is made with cauliflower rice but I promise, it tastes just like the real deal. So next time, you are craving some take-out Fried rice from your favorite Asian restaurant but don't want to eat a rice- or carb-heavy meal, make this instead. This recipe is Plant-based Whole30 compatible and can easily be made original Whole30 compatible by skipping the Tofu or swapping it with Scrambled eggs for protein. It is Vegan, Gluten-free and Paleo friendly.

10 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by Date Thy Plate

Serves: 3

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 pinch Red Pepper Flakes, Primal Palate
3 cloves Garlic, minced
1 cup Snap Peas, diced
0.75 cup Carrots, diced
1 cup Baby Bella Mushrooms, sliced
1 cup Tofu, Extra-firm, cut into cubes
1.5 cups Cauliflower Rice (click for recipe), frozen or fresh
1 Tbsp Coconut Aminos
0.5 tsp Himalayan Pink Salt, Primal Palate
0.25 cup Green Onion (Scallion), chopped, for garnish
1 tsp Sesame Seeds, for garnish
1 tsp Spicy Chili Crisp, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.