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November 8, 2016



It's nice to have meatless dinners sometimes, and meatless does not always have to mean dairy.  This dish is easy to make, takes minimal kitchen utensils, and is always delicious.  It also makes great leftovers for lunch the next day!  You can play around with what veggies you like, sometimes I add some other greens or vegetables in as well - bok choy is a great choice, along with broccoli, or mushrooms.  Lately, I usually have a bag or two of cauliflower rice in my fridge at all times (thank you Trader Joes for this luxury!) so if I have tofu as well, this is an easy dinner to make without a trip to the grocery store.  I chose to make a pretty classic 'fried rice' this time, but maybe next time we will spice it up!  


Tofu Fried (Cauliflower) Rice




681g     Riced Cauliflower (that comes out to one and a half Trader Joes 1lb bags)

1           Large onion - diced 

2           Carrots - julienned 

397 g    Extra Firm Tofu (one brick/14 oz package) - cut into cubes

3 Tbsp  Coconut Aminos 

4 Tbsp  Extra Virgin Olive Oil

5           Cloves of garlic, crushed 

1 tsp     Toasted Sesame Oil

1/8 tsp Ginger, crushed 

4           Eggs 

Red Chili Flakes, to taste 







In a large skillet, heat 1 Tbsp oil and saute tofu until browned and slightly crisp, set aside

Add second Tbsp olive oil, and saute diced onion and carrot until cooked through - set aside

Add third Tbsp olive oil to the pan, and scramble eggs. Sed aside

Add Tbsp olive oil back into the pan, along with the crushed garlic and riced cauliflower.  Saute until cooked through (will become more translucent in color, and soft).  Allow to brown

Add onion and carrot back in, add in coconut aminos, sesame oil, ginger, chili flakes, salt & pepper

Add tofu back into the pan.  Toss, and serve.






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