Although I make an Vegetable Fried Rice, I also enjoy cauliflower fried rice as a change. Despite the health benefits of brown rice, cauliflower can be used as a replacement for rice. In fact, some people can't even tell the difference. So, rice or no rice, you can still enjoy the flavors and texture of a fabulous Fried Rice recipe without the carbohydrates.l
In order to make the perfect cauliflower rice, all you need is a food processor and a head of cauliflower. If you want to get colorful, use purple or yellow cauliflower. The kids will love the 'purple rice."
Although I don't count carbs, I don't like eating rice more than once week. In fact, I don't like eating similar foods night after night. And, Cauliflower rice can be prepared in advance, so food prep is minimum.
If you want to add tofu, follow the recipe below. Make sure you press the tofu BEFORE you bake it The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
Skinny Cauliflower Fried Rice with Tofu
Ingredients
The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
- ¼ cup soy sauce or Tamari
- 2 teaspoons Sriracha
Prepare Vegetables:
- 8 ounces sliced Baby Bellas or Other Mushrooms of Choice
- 1 White Onion diced
- 12 ounces Frozen Organic Peas and Carrots
- 4 cups cauliflower rice
- 2 cloves minced Garlic
Sauce:
- ¼ cup Tamari Liquid Aminos, or Soy Sauce
- ¼ cup Teriyaki Sauce
- 2 Tablespoons Rice Vinegar
- 2 teaspoons Sriracha more if you like it spicy; less or none if you do not prefer spice
- ¼ cup Tamari Liquid Aminos, or Soy Sauce
- ¼ cup Teriyaki Sauce
- 2 Tablespoons Rice Vinegar
- 2 teaspoons Sriracha more if you like it spicy; less or none if you do not prefer spice
Instructions
Baked Tofu:
- Make sure tofu is pressed
- Cut tofu into 1 inch slabs.
- Marinate in ¼ cup soy/tamari sauce and 2 teaspoons Sriracha (30 minutes in the refrigerator)
- Drain extra marinade from container.
- Pre-heat oven to 350 degrees
- Place pieces of tofu on a baking sheet lines with parchment paper or a silicone mat.
- Cook uncovered for 30 minutes
- Flip, and cook 30 more minutes
- Remove from oven
- Cut into cubes
- This step can also be done prior and kept in the refrigerator and reheated when you cook the cauliflower rice and vegetables.
Prepare Cauliflower Rice:
- Remove the core and leaves from the cauliflower.
- Cut cauliflower into florets (smaller pieces) to fit in the food processor.
- I prefer working in small amounts, so I avoid large pieces not getting cut small enough.
- Using a large cutting blade, on pulse, pulse the cauliflower until the texture of rice.
- You don't want to pulse too much, just so it is the texture of rice.
- You can store in a covered container in the refrigerator if you plan to use later. or you can use it immediately.
Sautéing the Vegetables:
- Sauté garlic and onions until translucent.
- Add Mushrooms, and cook until browned.
- Microwave carrots and peas for 5 minutes in bag (or follow directions on bag)
- Add to onions, mushrooms and garlic.
Sauce:
- Whisk sauce ingredients together in a bowl.
- Add to rice mixture after adding add vegetables and rice.
Putting it all Together:
- Add Cauliflower rice.
- Stir together, and toss cauliflower into vegetables until it is slightly cooked; 5 minutes
- Add sauce and toss until everything is hot.
- Serve in a bowl with chop sticks or a fork.
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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