Cauliflower Fried Rice with Tofu
This is my ‘go-to’ meal when I am cutting back on carbs, but still want the flavours of the foods I enjoy so much like fried rice – the Asian in me asks for rice almost every day!
Feel free to change the ingredients around, I used what I had on hand and I am posting this recipe only because the flavours really worked well together and also because I have a supporter who was asking about the technique in which I cooked the cauliflower. I am so happy to share it all.
½ head of cauliflower
½ large eggplant
200gm firm tofu
2 cloves garlic
2 tablespoons Soy Sauce (try to use naturally fermented, it’s much better for you)
Salt & pepper
2 tbsp Sunflower oil
Prepare the cauliflower by removing the green leaves leaving you with the main stalk and the florets for grating. Grate the cauliflower on a cheese grater and set it aside.
Chop the eggplant and tofu into similar sized pieces and set aside.
Finely chop the carrot and garlic and set aside.
Heat the oil in the pan and add the carrot, garlic and tofu. Brown the tofu and soften the carrot. Add the eggplant and salt and pepper and cook for a few minutes while the eggplant starts to brown. Add the soy sauce and quickly stir, and while stirring put in your grated cauliflower. Mix and stir the ingredients well and continue to fry. Put on a lid for a few minutes to allow the ingredients to steam slightly and cook through. Remove the lid and test your cauliflower.
This is so good with hot chilli sauce and a soft fried egg on the top! Enjoy!