Cauliflower “Rice” Comfort Food
Saucy, warm, low cal and super quick to whip up. 
Servings Prep Time
1 5
Cook Time
15
Servings Prep Time
1 5
Cook Time
15
Ingredients
Sweet and Spicy Sauce
Garnish (optional)
Instructions
  1. Cut 1/4 block of tofu and then cut in half. Place between paper towel and leave a stack of plates or something heavy on top to strain while you prep your veggies.
  2. Prepare shaved carrot, green onion, zucchini and mushroom.
  3. Heat a pan for the cauliflower rice and a separate pan for the veggies, both on medium-high heat. For the veggies, start by frying the zucchini first, then add mushrooms and then add shaved carrot last as it cooks the fastest. Stir both the veggies and cauliflower rice often and use salt and pepper on each as needed. Add green onion to cauliflower rice as it begins to brown.
  4. Once the cauliflower and veggies begin to brown, heat coconut oil on medium-high in another pan, remove tofu from paper towel and cut into 1 inch cubes. Fry up the tofu, flipping often to brown each side. While tofu cooks, prepare your sauce and set aside until the tofu is browned and crispy on all sides. Once tofu is crispy, add sauce and turn off heat. Stir to coat all sides.
  5. Combine all cooked ingredients in a bowl, top with sesame seeds and enjoy!
Recipe Notes
  1. A helpful hint to make prep easier: strain tofu in advance and keep it in the fridge/ prep vegetables for the next few days so they’re easily accessible for all of these quick bites!
  2. The tofu sauce will thicken once the heat is turned off, so stir it up again to coat evenly