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Cauliflower fried rice with crispy tofu, vegetables, egg, and green onions in a bowl

Cauliflower Fried Rice with Crispy Tofu and Vegetables

Cauliflower Fried Rice with Crispy Tofu and Vegetables is a quick, comforting bowl with crisp tofu, lightly cooked cauliflower, tender vegetables, and savory, spicy flavor. It is an easy choice for a satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 297
Ingredients Method Notes

Ingredients
  

Crispy Tofu
  • 15 oz / 425 g extra firm tofu, pressed and cubed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
Fried Rice
  • 1 medium-sized head of cauliflower, cut into florets
  • olive oil, as needed
  • 2 garlic cloves, minced
  • 1 knob of ginger, grated
  • 2-3 cups frozen peas and carrots
  • soy sauce, as needed
  • Sriracha, as needed
  • sesame oil, as needed
  • 3 beaten eggs
Topping
  • green onions, for topping

Method
 

Preparation
  1. Preheat the oven to 450°F (232°C). Combine the tofu with the olive oil, soy sauce, and cornstarch, then spread it on a parchment-lined baking sheet.
  2. Process the cauliflower florets in batches until the pieces have a rice-like consistency.
Baking
  1. Bake the coated tofu for 20-30 minutes, stirring halfway through.
Cooking
  1. Heat olive oil in a pan over medium heat. Add the garlic, ginger, peas, and carrots and cook until the mixture is sizzling.
  2. Add the cauliflower, soy sauce, and Sriracha. Sauté for 1-2 minutes, just until the cauliflower barely softens.
  3. Create an open space in the center of the hot pan. Add the sesame oil and beaten eggs, then move the eggs gently with a spatula in the center until they are scrambled and cooked.
  4. Stir the cooked scrambled eggs into the cauliflower mixture.
Serving
  1. Serve the cauliflower fried rice with the crispy tofu, then top with more Sriracha and green onions.

Notes

Eggs: Do not mix the eggs into the cauliflower before they are cooked. Cook them in the center of the pan first so they form small scrambled pieces in the fried rice.