Cauliflower Fried Rice with Crispy Tofu

• firm tofu, pressed and cubed↗15 ounces
• olive oil↗1 tablespoon
• soy sauce↗1 tablespoon
• cornstarch1 tablespoon
• medium head of cauliflower, broken into florets↗1
• a pinch of olive oil↗
• garlic cloves, minced↗2
• ginger root, grated↗1
• frozen peas and carrots (or any other vegetables as desired)↗2 cup
• a splash of soy sauce
• a splash of Sriracha sauce
• a pinch of sesame oil↗
• scrambled eggs3
• green onions for garnish↗

Step-by-step instructions

1. 1

   Tofu: Preheat the oven to 450°F. Toss the tofu with olive oil, soy sauce, and cornstarch. Spread onto a parchment‑lined baking sheet. Bake for 20–30 minutes, stirring halfway through.

2. 2

   Cauliflower: Pulse the florets in a food processor in batches until you achieve a rice‑like consistency.

3. 3

   Fried “rice”: Heat olive oil over medium heat. Add garlic, ginger, peas and carrots. When it starts to sizzle, add cauliflower, soy sauce and Sriracha. Stir‑fry for 1–2 minutes until the cauliflower is just slightly softened.

4. 4

   Egg: Make a well in the center of the hot pan. Add sesame oil and eggs, gently scrambling with a spatula to make scrambled eggs. Once cooked, fold the scramble into the rice.

5. 5

   Finish: Serve, garnish with extra Sriracha and green onions, and enjoy!