Veggie & Tofu Stir-fry over Cauliflower Rice

This was an amazing light dinner. I never thought I would think that cauliflower subbed for rice would be something I’d get all excited about. But oh, did it taste good! If anything, it has an even better texture than rice. And outside of grating the cauliflower, it is a snap to make. Even if the recipe is long 😉


Cauliflower Rice


  • 1 Tbsp virgin coconut oil
  • ½ large onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 1 medium head cauliflower
  • ¼ cup vegetable broth


Core the cauliflower, grate with a box grater, both the florets and the stalk.

Meanwhile, heat a large non-stick skillet over medium. Add in oil, let melt, then add onions and garlic, sauté until tender, about 5 to 6 minutes. Add in cauliflower and broth, toss to coat. Cover skillet with a tight-fitting lid, steam for 6 minutes, periodically shaking pan.

Transfer cauliflower “rice” to a medium mixing bowl, cover with foil and tuck in a warm spot.


Veggie & Tofu Stir-fry


  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 16 ounces extra firm tofu (see notes), sliced into bite size cubes
  • 1 tbsp virgin coconut oil
  • 1 Tbsp sesame oil
  • ½ large onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp dried ginger
  • ¼ tsp red pepper flakes
  • 1 large carrot, peeled, cut into matchstick size
  • 1½ to 1¾ lb. broccoli florets
  • ½ cup vegetable broth
  • 1 lemon, zested and juiced
  • 2 Tbsp hoisin sauce


After cooking cauliflower, wipe out skillet, return to heat. Add in sesame oil, soy sauce and tofu. Saute until crispy on outside, stirring often, shaking pan. Transfer to a small mixing bowl, cover with foil, leave in a warm spot.

Wipe out skillet, return to heat, turn up to medium-high. Add in coconut oil, sesame oil, onion and garlic. Saute for 5 minutes. Sprinkle on ginger and red pepper, toss to mix. Add in broccoli and carrots, stir-frying until veggies are done (about 5 minutes). Add in the broth slowly throughout the cooking, stirring as you add it. To finish, add tofu cubes, toss gently, then lemon zest and juice, tossing to coat, then add hoisin sauce, toss to coat and take off heat.

Divide the cauliflower “rice” on plates, top with stir-fry. Serve with sweet chile sauce if desired, to drizzle on top.

Serves 4.


I have finally seen the light on buying extra firm tofu that is vacuum packed, instead of in water. The tofu is super firm, needs no draining. It is already pressed! Simply marinate, or just go ahead and sauté up with seasonings. It is delicious , find it next to the water-packed tofu, Trader Joe’s carries it as well. Oh yeah, and it doesn’t fall apart either! I will never buy regular tofu again, if I can help it.

PS: If you missed it, I have a giveaway going on right now for a copy of 500 Best Quinoa Recipes. Click through to enter!




  1. I’ve planned to make cauliflower rice before but never got around to it. This looks like a great dinner. I bet the cauliflower rice would be a nice change.

  2. Sounds delicious…never had this before!

  3. What a fantastic inspiring cauliflower rice recipe! Yummy too!

  4. I am VERY intrigued by the cauliflower rice. My little miss actually likes cauliflower and does NOT like rice (so weird); I think I’ll have to give this a go on our next stir fry night. Thanks!

  5. I just tried grated (raw) cauliflower to thicken up a soup….yum!

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