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

Cauliflower Fried Rice with Crispy Tofu and Vegetables

Cauliflower fried rice with crispy tofu and vegetables is a flavorful, takeout-inspired meal with crisp tofu, tender vegetables, and savory seasoning. It is an easy option when you want a satisfying weeknight dish with plenty of texture.
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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
Cauliflower Fried Rice
  • 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
  • a lil bit of soy sauce
  • a lil bit of Sriracha
  • swish of sesame oil
  • 3 beaten eggs
Toppings
  • green onions for topping

Method
 

Preparation
  1. Preheat the oven to 450°F (232°C). Toss the tofu with olive oil, soy sauce, and cornstarch until coated. Arrange the cubes on a parchment-lined baking sheet.
  2. Bake the tofu for 20-30 minutes, stirring halfway through the baking time.
  3. Process the cauliflower florets in batches in a food processor until they form rice-like pieces.
Cooking
  1. Heat olive oil over medium heat. Add the garlic, ginger, peas, and carrots, and cook until sizzling.
  2. Add the cauliflower, soy sauce, and Sriracha to the pan. Sauté for 1-2 minutes, just until the cauliflower starts to soften.
  3. Create a space in the center of the pan. Add sesame oil and the beaten eggs, then gently stir the eggs in the center with a spatula until scrambled and cooked.
  4. Mix the scrambled eggs into the cauliflower fried rice.
Serving
  1. Serve the cauliflower fried rice topped with additional Sriracha and green onions.

Notes

Eggs: Cook the eggs in the center of the pan before mixing them into the cauliflower. This helps create separate scrambled egg pieces throughout the fried rice.