Cauliflower Fried Rice with Crispy Tofu

Ingredients

• 15 ounces extra firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 medium-sized head of cauliflower, cut into florets
• swish of olive oil
• 2 garlic cloves, minced
• 1 knob of ginger, grated
• 2-3 cups frozen peas and carrots (or really any veggies you want)
• a lil bit of soy sauce
• a lil bit of Sriracha
• swish of sesame oil
• 3 beaten eggs
• green onions for topping

Steps

1. 1

   Preheat the oven to 450. Toss the tofu, olive oil, soy sauce, and cornstarch together. Arrange on a baking sheet lined with parchment paper. Bake for 20-30 minutes, stirring halfway through.

2. 2

   Run the florets through the food processor, in batches, until they reach a rice-like consistency.

3. 3

   Heat your olive oil over medium heat. Add the garlic, ginger, peas, and carrots. When it’s really sizzling, add the cauliflower, soy sauce, and Sriracha. Saute for just a minute or two, until the cauliflower barely softens.

4. 4

   Make a well in the middle of the hot pan. Add sesame oil and eggs, and gently pull the eggs around in the center with a spatula to make scrambled eggs. Once cooked, stir the scrambled eggs in with the fried rice.

5. 5

   Serve it up, top with more Sriracha and green onions, and live your best life.