Cauliflower Fried Rice w/ Tofu

I like Carbs!

But not the pointless ones. Those, I’m mad at.

I don’t think I will ever be a ‘no-carbs’ person. I don’t even want to, really.

I’m happy to get the cholesterol-reducing fiber, bone-fortifying magnesium, and array of antioxidants like Vitamin E, that brown rice has to offer.

It gives this dish a healthy bulk, as compared to solely cauliflower fried rice recipes. And with the baked tofu, carrots and peas, it really is a full meal. The best part is, there is an entire head of cauliflower in it, and your kids won’t even know!!

Ingredients:

2 Tablespoons vegetable oil, divided

2- 14 oz package firm tofu (press for 10-15 minutes, and cut into ½ inch cubes.)

1 Tablespoon soy sauce

1 head cauliflower, pulsed in the food processor

1 cup carrots-small diced

3/4 cup frozen peas, thawed

2 scallions- whites and greens (discarding top 3-4 inches of greens)

2 cups cooked brown, room temperature

Sauce:

¼ cup soy sauce

1 clove garlic

1 teaspoon brown rice vinegar

1 teaspoon Mirin

1 teaspoon toasted sesame oil

4 teaspoons brown sugar

scant ¼ teaspoon fresh ginger, grated

1 teaspoon arrowroot or cornstarch

¼ cup vegetable broth

1 scallion (discarding top 3-4 inches of greens)

Procedure:

Press Tofu with a press or by sandwiching it in between 2 plates and placing a can on top as a weight for 10-15 minutes.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.

 Pour off liquid from tofu, and slice the brick into 3 ‘layers’. Cut into 8 even slices. Then cut the sticks into 1/2 inch cubes (or whatever size you want really!)

In a large bowl or ziplock bag, add the tofu, 1 Tablespoon of the vegetable oil and soy sauce. Toss the tofu carefully to coat well. Pour out onto a single layer on the prepared pan and bake for 30- 40 minutes, turning once, until browned.

While the tofu is baking, prep your vegetables.

Core the cauliflower, then break up into rough chunks. Put into a food processor and process until it resembles rice.

In a medium pan, preferably cast iron, heat 1 teaspoon of oil. Over medium heat, add cauliflower in a layer and let cook for about 5-7 minutes, turning once or twice. You want to allow the cauliflower to brown a bit and get some great toasty flavor. Add the cauliflower to the rice and stir to combine.

In a separate bowl, mix together all of the marinade ingredients and set aside.

In large, high sided pan, heat the remaining vegetable oil over a medium/high heat. Add carrots and cook for about 3 minutes. Add scallions and cook for 1 minute.

Add peas, tofu, and rice and cauliflower mixture and mix well.

Add in marinade and toss to coat everything. Cook to heat through. Approximately 1-2 minutes. Adjust seasonings.

Inhale!