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Easy Vegan Cauliflower Fried Rice

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, vegan, vegetarian, rice, cauliflower

Description

Easy Vegan Cauliflower Fried Rice! Ready in less than 20 minutes, low-calorie, low-fat, low-carb and DELICIOUS! Vegan and Gluten-Free.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, vegan, vegetarian, rice, cauliflower
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, vegan, vegetarian, rice, cauliflower
Scale

Ingredients

  • 1 lb. firm tofu, [url:1]pressed[/url] and drained
  • 1 medium-sized head of cauliflower
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon minced ginger
  • 3 cloves garlic, minced
  • 2 carrots, diced (about 1 cup)
  • 1/2 cup peas, thawed if frozen
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons cashews
  • 3 tablespoons soy sauce (or Tamari for gluten-free version)
  • sesame seeds, for garnish

Instructions

Instructions

  1. Press and drain the tofu (either by wrapping the tofu in paper towels and placing under a heavy object, or by using a [url:2]tofu press[/url])
  2. Lightly crumble the tofu in a large bowl and set aside.
  3. Cut the cauliflower into florets, discarding the tough inner core. Working in batches if needed, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”
  4. Set aside.
  5. In a large wok, heat the sesame oil over medium heat. Add the ginger and garlic and lightly stir fry for 30 seconds – 1 minute until just golden brown and fragrant. Add in the crumbled tofu and stir-fry for 5 minutes, stirring often, until tofu is golden in color and cooked through.
  6. Remove tofu from wok and add the remaining 1 tablespoon of sesame oil.
  7. Add in the carrots and sauté until tender, about 2 minutes. Stir the peas, and cauliflower “rice” into the wok, mixing the ingredients thoroughly.
  8. Cook, stirring often, until the cauliflower is tender, 5 to 8 minutes. Stir in the cooked tofu, green onions, cashews and soy sauce.
  9. Garnish with sesame seeds, if desired.

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