Tofu Cauliflower Fried Rice
A lower-carb cauliflower fried rice with tofu, egg, vegetables, and ginger for a fast meal-prep lunch.
285
Calories
24g
Protein
18g
Carbs
14g
Fat
Ingredients
- 250 g, pressed and cubedFirm tofu
- 3 cupsCauliflower rice
- 2, beatenEggs
- 1 cupFrozen peas and carrots
- 3 stalks, slicedGreen onion
- 1 tbsp, gratedGinger
- 1 1/2 tbspLow-sodium soy sauce
- 2 tspSesame oil
Instructions
- 1
Heat half of the sesame oil in a nonstick skillet and brown tofu on two sides.
- 2
Move tofu to the side, add eggs, and scramble until just set.
- 3
Add cauliflower rice, peas, carrots, ginger, and soy sauce.
- 4
Cook for 4 to 5 minutes, stirring often, until cauliflower is hot and tender.
- 5
Finish with green onion and the remaining sesame oil.
Meal planning notes
- Press tofu ahead of time so it browns faster during cooking.
- Use frozen cauliflower rice for a faster weekday version.
- Pack extra green onion separately if you want a fresher finish after reheating.
Substitutions
- Use tempeh instead of tofu for a firmer texture.
- Replace egg with extra tofu for an egg-free version.
- Add cooked shrimp or chicken if you prefer an omnivore version.
Storage and reheating
Refrigerate in airtight containers for up to 3 days. Reheat uncovered for the first minute so excess moisture can escape.
FAQ
Does cauliflower fried rice reheat well?
Yes, but it can release moisture. Reheat uncovered briefly, then stir and continue warming.
Is this recipe vegetarian?
Yes. It uses tofu and eggs. For an egg-free version, replace the eggs with extra tofu.
