RECIPE: Cauliflower Rice Stir-Fry with Tofu

Ladies, let me introduce you to the weeknight dinner you never knew you needed: Cauliflower Rice Stir-Fry with Tofu. It’s quick, easy, and so packed with flavor that you won’t even miss the regular rice. Whether you're looking to keep things low-carb, sneak in more veggies, or just try something new, this dish has your back. And tofu? It’s basically the ultimate blank canvas for soaking up all the delicious stir-fry flavors.

Key Points About the Recipe

• Cauliflower rice is a genius swap for regular rice. It’s light, fluffy, and absorbs all those amazing stir-fry sauces like a dream, without the carb coma.

• Tofu is a plant-based protein powerhouse, and when it’s stir-fried to crispy perfection, even tofu skeptics will be impressed.

• This dish is completely customizable—throw in whatever veggies you have on hand, and you’ve got yourself a fridge-cleanout masterpiece.

• It’s gluten-free, dairy-free, and can be prepped in under 30 minutes. Perfect for those nights when you just don’t have time to spare!

• Balanced, flavorful, and packed with nutrients, this recipe is here to make healthy eating feel effortless.

Health Benefits of the Main Ingredients

• Cauliflower: Low in calories but high in fiber, cauliflower is great for digestion and keeping you full. It’s also loaded with vitamin C and antioxidants, which help fight inflammation and boost your immune system.

• Tofu: Tofu is a fantastic plant-based protein that’s also rich in iron and calcium. It’s great for building muscle, supporting bone health, and keeping your energy levels steady. Bonus: it’s super versatile!

• Bell Peppers: These beauties bring a pop of color and a serious dose of vitamin C, which is great for your skin and immune health. They’re also low-calorie and high in fiber.

• Ginger and Garlic: These flavor heroes don’t just add a zing to your stir-fry—they’re also powerful anti-inflammatories that support digestion and fight off colds.

Recipe and Instructions

Ingredients:

• 1 block of firm tofu, pressed and cubed

• 1 tablespoon olive oil or coconut oil

• 2 cups cauliflower rice (store-bought or homemade)

• 1 red bell pepper, sliced

• 1 carrot, julienned

• 1 cup broccoli florets

• 2 green onions, chopped

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 3 tablespoons soy sauce or tamari (for gluten-free)

• 1 tablespoon sesame oil

• 1 teaspoon sriracha or chili paste (optional, for a kick)

• Sesame seeds and fresh cilantro (for garnish)

Instructions:

1. Press and prep the tofu: Wrap the tofu in a clean towel and place something heavy on top to press out excess moisture. Let it sit for 10-15 minutes. Then, cube the tofu and pat it dry.

2. Cook the tofu: Heat the olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 4-5 minutes per side. Remove and set aside.

3. Sauté the veggies: In the same skillet, add a little more oil if needed. Toss in the garlic, ginger, bell pepper, carrot, and broccoli. Sauté for 5-7 minutes until the veggies are tender but still crisp.

4. Add the cauliflower rice: Push the veggies to the side of the skillet and add the cauliflower rice. Stir-fry for 3-4 minutes, mixing it with the veggies as it cooks.

5. Make it saucy: Stir in the soy sauce, sesame oil, and sriracha (if using). Toss everything together to coat it in the sauce.

6. Bring it all together: Add the crispy tofu back to the skillet and toss gently to combine.

7. Serve and garnish: Divide the stir-fry into bowls, top with sesame seeds, fresh cilantro, and green onions. Enjoy your light and flavorful dinner!

Ready to dive deeper into plant-based eating or find more creative ways to enjoy your veggies? Book a nutritional consultation with me, and let’s create a plan that’s as delicious as it is effective for your health goals. Girl, your body deserves the best fuel to thrive!

xo, Kayla

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