Easy Cauliflower Rice Tofu Stir-Fry
This healthy and quick cauliflower rice tofu stir-fry is packed with vibrant veggies, crispy baked tofu, and flavorful Asian-inspired seasonings—perfect for a nutritious weeknight dinner or meal prep.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 15 ounces extra firm tofu pressed and cubed
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 medium head of cauliflower cut into florets
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 cups frozen peas and carrots or any mixed veggies
- 1 teaspoon Sriracha sauce adjust for spice
- 1 teaspoon sesame oil
- 3 large eggs beaten
- 2 tablespoons green onions chopped for topping
Instructions
Preparation Steps
- Preheat oven to 450°F. Toss tofu with olive oil, soy sauce, and cornstarch. Spread on a parchment-lined baking sheet and bake for 20-30 minutes, stirring halfway, until crispy.
- Pulse cauliflower florets in a food processor until rice-like in texture.
- Heat a splash of olive oil in a large skillet over medium heat. Add garlic, ginger, peas, and carrots. When sizzling, add cauliflower, soy sauce, and Sriracha, sauté just until cauliflower begins to soften, about 1-2 minutes.
- Create a well in the pan center. Add sesame oil and beaten eggs. Gently scramble eggs in the well until cooked, then stir into the cauliflower mixture.
- Fold in the baked tofu. Serve topped with green onions and extra Sriracha if desired.
Notes
This quick cauliflower rice tofu stir-fry is great for meal prep and can be customized with your favorite vegetables or protein. Leftovers reheat well for a busy week.