Singapore-Style Cauliflower Fried Rice with Tofu

This was fun to make. I had made cauliflower “fried rice” as a side before, so decided to do my own riff on it for a meatless main course. John’s suggestion (which had merit) – marinade the tofu next time so it picks up more flavor.


1 head cauliflower, cut into florets

1 bunch firm tofu, cubed and pressed for at least an hour

1 onion, chopped

3 cloves garlic, chopped

1 tbsp ginger, chopped

several brussels sprouts, halved

1 red pepper, chopped

3-4 scallions, chopped

curry powder, to taste

soy sauce, to taste

fish sauce, to taste

coconut oil

olive oil

handful of peanuts

2 tbsp chopped cilantro

Heat about 1/2 tbsp olive oil in two different nonstick pans (you could alternately do this in batches, I just wanted to save time). Brown tofu on all sides. Set aside.

Heat about 1/2 tbsp coconut oil in pan. Sautee red pepper, scallions and brussels sprouts for a few minutes, until cooked but crisp. Set aside.

Process cauliflower in a food processor until it’s at a rice-like consistency.

Heat another 1/2 tbsp coconut oil in pan. Sautee onion, garlic and ginger for a minute or two. Add cauliflower and stir fry around for another minute or so. Cover and cook about five minutes to get tender.

Add curry powder (I think I use a tablespoon or two), some soy sauce and some fish sauce to pan. Sautee mixture another minute.

Stir in reserved tofu and vegetables and heat through. Adjust seasoning if needed. Stir in cilantro and peanuts and served.


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