Vegan Cauliflower Fried Rice

Prep Time

5 minutes

Prep Notes

Time Saving Tip: Use garlic paste or frozen minced garlic and ginger paste or frozen minced garlic to save time!

Low-Carb Tip: If you are trying to minimize carbs, replace the cup of rice with a cup of riced cauliflower. 

Cooking Time

5-7 minutes

Yields

4 Servings

Ingredients

• 1 cup cubed tofu (I use the Organic Baked Teriyaki Tofu from Trader Joe's)

• 1 cup riced cauliflower

• 1 cup of mixed peas and carrots (frozen)

• 1 cup of brown rice

• 1/4 cup of cashews

• 3 Tb. avocado oil

• 3 Tb. coconut aminos

• 1 Tb. ginger paste or minced ginger

• 1 Tb. garlic paste or minced garlic

Directions

1. In a large pan, add 3 Tb. of oil and let heat over medium heat for a minute.

2. Add riced cauliflower, peas and carrots and saute for about 3-5 minutes, until softened. 

3. Add garlic, ginger and coconut aminos and stir until cauliflower mixture is coated.

4. Toss in the tofu and give a light stir making sure not to crumble the tofu. 

5. Remove from heat and transfer to a large plate. 

6. Put the cashews in a small sandwich bag. Using a mallet, lightly tap the cashews until they are broken into little pieces. Remove cashew pieces from the bag and top of the fried cauliflower. 

7. Serve and enjoy!