COCONUT CAULIFLOWER RICE WITH TOFU

Coconut cauliflower rice with tofu is creamy, packed with protein and flavors; the coconut and the sweetness of vegetables work perfectly!

Prep Time 25

Cook Time 25

Baking the Tofu 25

Total Time 1 15

Course Main Course

Cuisine Asian-Inspired, Gluten-Free, Vegan

Servings 4 Servings

10 oz tofu firm or extra-firm
4 tbsp coconut aminos 2 tbsp for the stir fry + 2 tbsp for baking the tofu.
2 tbsp arrowroot
1/3 cup vegetable broth
1 red onion medium, chopped
½ red bell pepper medium, chopped
½ tbsp paprika
15 oz sweet peas and carrots 1 can or 425 g
16 oz store-bought raw cauliflower rice or 1 medium or large cauliflower head to rice
1 ½ cup coconut milk lite or light
salt and pepper to taste
parsley optional for garnish

Preheat the oven to 425F (about 220 C).
Wrap the tofu with a dry absorbent towel and place it on a plate. Press the tofu putting something heavy on top, and leave it between 15 to 30 minutes. Some types of firm tofu only need 15 minutes or less, and others 30. You can do this step the night or the day before so that the tofu is ready to cook.
Cut the tofu into cubes and transfer them into a mixing bowl. Drizzle with two tbsp of coconut aminos, and toss to combine. Add the arrowroot, and gently mix until coated. Place the cubes in a baking sheet with parchment paper or silicone mat, and bake for 20-25 min, flipping them halfway.
In the meantime, if you’re not using store-bought cauliflower rice, you must rice the cauliflower with a box grater or food processor. Cut them first in medium chunks and rice them working in batches.
In a large skillet over medium heat, add the vegetable broth and sauté the onion and pepper for around 5 minutes or until the onion is translucent.
Add the baked tofu pieces, the rest of coconut aminos, paprika, and salt, and pepper to taste. Stir and sauté the tofu for 5 minutes.
Add the peas and carrot, cauliflower rice, and coconut milk into the skillet. Stir to combine, and cook the ingredients between 10 to 15 mins, or until most of the liquid evaporates. Stir occasionally.
Serve warm and garnish with parsley (optional).

Recipe adapted from Freeletics Nutrition App.
Find the video with the detailed instructions on how to make raw cauliflower rice here (but don’t cook it beforehand). If you finish with extra rice that you didn’t use for the recipe, it can be stored in the refrigerator for up to 5 days. Uncooked cauliflower rice is freezer-friendly (you can keep it, up to 1 month).
You could replace the tofu with one can of chickpeas.