Friday, June 14, 2013

Tofu Stir Fry with Cauliflower "Rice"


The internet has been filled with recipes for Cauliflower "Rice," so tonight I decided that we needed to give it a try.  I picked up this beautiful head at the Argenta Farmer's Market last Saturday, and it was perfect for dinner tonight.  Josh and I liked the "rice" so much that we ate the whole head of cauliflower!

I rode the bike trainer this morning, so I immediately wanted to scarf down a huge breakfast.  It was the usual, tofu scramble + protein powder.  I mixed in an americano for good measure.  I have got to get off coffee.  I felt HYPER all morning.




Everyone wanted to go have Mexican for lunch.  I had planned on sneaking away to read and get a salad, which would have been the more healthy thing.  However, chips and salsa are my weakness, so I went along.  I knew I would be having a low carb dinner, which didn't mean I could eat chips, but I had a few anyway.



After work, I did some sketching on a new project and had a beer.  Once I got hungry, I decided it was time to give the cauliflower some pulsing!


Tofu Stir Fry with Cauliflower "Rice"



(note:  I made this in separate pans, but I think you could just as easily throw it all in a big pan!)

Cauliflower "Rice"

Ingredients:

1 head of cauliflower, chopped
3-4 cloves of garlic, chopped
2 tbs olive oil

Pulse cauliflower in food processor until you achieve a "rice" texture.  For me, it only took a couple pulses.  Do not over blend.  

Heat oil in sauce pan and add garlic, careful not to burn.  Immediately add cauliflower and cook on medium for 10 minutes or so.





Vegetable Stir Fry

Ingredients:

1 zucchini, chopped
4 baby sweet peppers, chopped
3 cups kale
1/4 c teriyaki sauce  (if you don't eat honey then be sure to check ingredients of store bought sauces, this one does contain honey)
2 tbs sesame seeds
1 tbs olive oil
2 limes

Heat oil in skillet

Add zucchini and sweet peppers and cook until soft.

Add teriyaki sauce and cook down.

Add kale and cook until wilted.

Add sesame seeds and juice limes, cook until liquid is mostly absorbed, add more sauce as wanted to cover rice and tofu.



Baked Tofu

Ingredients:

1/2 block extra firm tofu, pressed 

Bake tofu pieces in oven at 350 d F for 30 minutes

(note:  I baked these plain because I like it that way.  Add marinate or cook down with vegetables for more flavor)


ASSEMBLE EVERYTHING!




Josh and I both really liked this, and we'll DEFINITELY be doing the cauliflower "rice" again.  I can envision it for a ton of dishes that we love.

Total Calories for the Day:  1507
Total Carbs:  105 grams
Total Protein:  75 grams
Workout:  bike trainer, 30 minutes

7 comments:

  1. Honey..? I thought this was a vegan food blog. Hmm, guess I was wrong.

    ReplyDelete
  2. Oh get over yourself. You're an adult, you don't have to use honey. I LOVE the idea of cauliflower rice, thanks for sharing. Last week we tried a cauliflower pizza crust, delish as well!

    ReplyDelete
    Replies
    1. Cauliflower pizza crust sounds amazing! I need to try that. I should have read the sauce label before I used it, but I wanted to make sure to warn others.

      Delete
  3. Wow! This is really great! I will show this to my wife so that she can cook this for me. I'm sure this is very tasty and delicious. Thanks for sharing! I hope you can always share wonderful recipes like this.

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