Vegan Cauliflower Fried Rice

Ingredients

1 lb. firm tofu

1 medium-sized head of cauliflower

2 tablespoons sesame oil, divided

1 tablespoon minced ginger

3 cloves garlic, minced

2 carrots, diced (about 1 cup)

1/2 cup peas, thawed if frozen

1/4 cup thinly sliced green onions

3 tablespoons cashews

3 tablespoons soy sauce (or Tamari for gluten-free version)

sesame seeds, for garnish

Cooking Directions

1. Press and drain the tofu

2. Lightly crumble the tofu in a large bowl and set aside.

3. Cut the cauliflower into florets, discarding the tough inner core. Working in batches if needed, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”

4. Set aside.

5. In a large wok, heat the sesame oil over medium heat. Add the ginger and garlic and lightly stir fry for 30 seconds – 1 minute until just golden brown and fragrant. Add in the crumbled tofu and stir-fry for 5 minutes, stirring often, until tofu is golden in color and cooked through.

6. Remove tofu from wok and add the remaining 1 tablespoon of sesame oil.

7. Add in the carrots and sauté until tender, about 2 minutes. Stir the peas, and cauliflower “rice” into the wok, mixing the ingredients thoroughly.

8. Cook, stirring often, until the cauliflower is tender, 5 to 8 minutes. Stir in the cooked tofu, green onions, cashews and soy sauce.

9. Garnish with sesame seeds, if desired.