I have been seeing so many versions of this recipe all over Pinterest and just had to give it my own spin. This Cauliflower Fried Rice with Tofu Scramble exceeded my expectations. I paired mine with green beans in a simple brown sauce.

This was my very first attempt at a tofu scramble. I wasn’t sure how I’d feel about it because I am don’t generally eat the stuff. Consider me a convert!

This recipe is really so simple and has very few ingredients. I used coconut oil to stir fry, but you could use whatever you have on hand.

To begin, in a small amount of oil on high heat I sauteed the onion and carrots. I added the frozen peas and garlic at the end. Remove from the heat.

In a separate pan, I added a small amount of oil, a pinch of tumeric and crumbled the drained firm tofu. It takes just a few minutes on high heat and you’re done! I’m going to try this in a breakfast scramble in the not-so-distant future. It’s really good.

I combined the tofu scramble with the veggies.

In a food processor, working in small batches, I added fresh cauliflower florets and pulsed until it became the size of rice. I repeated until I completed the entire head of cauliflower. Add to the wok along with sesame oil and soy sauce. Stir fry for a few minutes until warmed through. Taste for seasoning and add salt if necessary.

I topped mine with chopped green onions. As I mentioned above, I just created a simple brown sauce and added steamed green beans. It made a really amazing dinner. I will definitely be making this one again.

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