Whole30 Fried Rice with Tofu and Vegetables
Transform your weeknight dinner routine with this flavorful and nutritious Whole30 Fried Rice with Tofu and Vegetables! This wholesome twist on a takeout favorite swaps traditional rice for low-carb, fiber-rich cauliflower rice, making it both Whole30-compliant and gluten-free. Tender cubes of golden tofu are stir-fried alongside a vibrant medley of crisp-tender vegetables, including red bell peppers, carrots, and sugar snap peas, all infused with the aromatic flavors of garlic, fresh ginger, and coconut aminos. A drizzle of sesame oil adds a hint of nuttiness, while scallions and sesame seeds provide the perfect finishing touch. Ready in just 35 minutes, this quick and easy recipe is ideal for busy nights and makes a satisfying, plant-based meal that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 4 cups cauliflower rice
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 large red bell pepper, diced
- 1 large carrot, peeled and diced
- 1 cup sugar snap peas, trimmed and halved
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 stalks scallions, sliced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds
Instructions
Drain the tofu and press it for at least 15 minutes to remove excess moisture. Cut into small cubes.
Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the tofu cubes and cook until they are golden brown on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining olive oil. Add the chopped onion, and sauté for 2-3 minutes or until the onion is translucent.
Add the red bell pepper, carrot, and sugar snap peas to the skillet. Stir-fry for about 5 minutes or until the vegetables are tender-crisp.
Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Stir in the cauliflower rice, breaking up any large clumps. Cook for 2-3 minutes until the cauliflower is slightly golden.
Return the tofu cubes to the skillet and add the coconut aminos, sesame oil, sea salt, and pepper. Toss everything well to combine and heat through for about 2-3 minutes.
Garnish the fried rice with sliced scallions and sesame seeds before serving.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 12.0 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1010 mg | 21% | |
*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.
