Quick, colorful, and packed with veggies! This cauliflower rice stir-fry is a plant-based delight. The crispy tofu, vibrant greens, and unique flavors make it a low-carb favorite you’ll want to repeat.

INGREDIENTS

  • Sesame oil (2 tablespoons)
  • Cauliflower rice (2 cups)
  • Eggs (2 pieces)
  • Extra firm tofu (2 cups, cubed)
  • White onion (1/2 piece, diced)
  • Bell pepper (1 piece, chopped)
  • Garlic (2 cloves, peeled and minced)
  • Vegetable mix (2 cups, frozen)
    • Carrots and green peas
  • Ginger (1 thumb or 1-inch piece, grated)
  • Low-sodium soy sauce (2 tablespoons)
  • Scallions (2 pieces, chopped)
  • Salt and pepper

STEP-BY-STEP INSTRUCTIONS

  1. Start by heating one tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and one tablespoon of soy sauce. Cook, stirring occasionally, until the tofu is golden brown on all sides. Remove from the pan and set aside.
  2. In the same pan, add the remaining tablespoon of sesame oil. Toss in the onion and bell pepper. Stir-fry for 2 minutes until softened.
  3. Add garlic, ginger, and the frozen vegetable mix, stirring frequently and cooking for 3-4 minutes, until the vegetables are tender.
  4. Stir in the cauliflower rice, mixing well with the vegetables, and cook for an additional 4 minutes until the cauliflower is soft but not mushy.
  5. Lightly beat the eggs and push the cauliflower and vegetables to the sides of the pan to create a space in the center.
  6. Pour the beaten eggs in the center and stir the eggs gently until it’s fully cooked, then mix them with the rest of the stir-fry.
  7. Add the tofu back to the pan and pour the remaining tablespoon of soy sauce. Mix everything thoroughly and season with salt and pepper to taste.
  8. Top with chopped scallions and serve hot. Enjoy!

NUTRITIONAL INFORMATION (Per Serving)

  • Calories: 290
  • Protein: 18g
  • Carbohydrates: 22g
  • Fat: 16g

Serving Size: 4 servings