Low Carb Tofu Fried Rice
Elevate your weeknight dinner routine with this flavorful and healthy Low Carb Tofu Fried Rice—an irresistible twist on a classic takeout favorite! Featuring protein-packed crumbled tofu, nutrient-rich cauliflower rice, and a colorful medley of fresh veggies like carrots, bell peppers, and peas, this dish is low in carbs but big on taste. Seasoned with aromatic garlic, ginger, and a hint of soy sauce, it’s a quick and satisfying one-pan meal ready in just 25 minutes. Perfect for anyone following a low-carb or vegetarian lifestyle, this recipe is a lighter alternative that doesn’t skimp on bold, savory flavors. Serve it hot and garnish with fresh green onions and a squeeze of lime for a zesty finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 12 oz Cauliflower rice
- 2 tbsp Sesame oil
- 3 tbsp Soy sauce (low sodium)
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 3 stalks Green onions, sliced
- 1 medium Carrot, finely diced
- 1 medium Bell pepper, finely diced
- 0.5 cup Frozen peas
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes
- 1 whole Lime
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes.
While the tofu is being pressed, prepare the vegetables: finely dice the carrot and bell pepper, and slice the green onions.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
Crumble the pressed tofu with your hands or a fork into small chunks and add it to the skillet. Cook for 5-6 minutes, stirring occasionally, until lightly browned. Remove the tofu from the pan and set aside.
Heat the remaining 1 tablespoon of sesame oil in the same skillet. Add the minced garlic and ginger, stirring for 30 seconds until fragrant.
Stir in the diced carrot, bell pepper, and frozen peas. Cook for 3-4 minutes until the vegetables are slightly tender.
Add the cauliflower rice to the skillet, stirring well to combine, and cook for 5-6 minutes until heated through and slightly softened.
Return the cooked tofu to the skillet and drizzle with soy sauce. Sprinkle with black pepper and red pepper flakes, stirring to evenly distribute the seasonings.
Taste and adjust seasonings, adding more soy sauce or a squeeze of lime juice if desired.
Remove the skillet from the heat and garnish with sliced green onions. Serve warm.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 24.8 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2911 mg | 224% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
