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Turmeric Cauliflower Rice Bowls with “Eggy” Tofu

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5 from 2 reviews

  • Author: Flora & Vino
  • Total Time: 50 mins
  • Yield: 3-4 servings
  • Diet: Vegan

Description

Turmeric Cauliflower Rice with “eggy” tofu scramble. Enjoy for a protein packed breakfast, lunch, or dinner! Serve with your favorite add-ons to make it yours.

Ingredients

Turmeric Cauliflower Rice

  • avocado oil spray
  • 1 large head cauliflower, riced
  • 1 tsp ground turmeric
  • 1/2 white onion, diced
  • 1 cup carrots, diced into small pieces
  • 1 cup frozen peas
  • 1 red bell pepper, diced
  • Himalayan sea salt, to taste
  • 4 green onion, green parts only, thinly sliced

“Eggy” Tofu

  • 1 16 oz package firm tofu, drained and rinsed
  • 2 – 4 TBSP nutritional yeast
  • 1 TBSP Tamari Lite
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/4 tsp curry powder
  • pinch of black pepper

For serving

  • hummus
  • fresh herbs
  • seeds
  • avocado

Instructions

  1. Grate the cauliflower into “rice” by adding the florets to a high-speed blender or food processor and pulsing until you have a “rice” like consistency.
  2. Spray a nonstick pan with avocado oil spray and heat it over medium. Once warm, add in the cauliflower rice, white onion, red bell pepper, carrots, and peas to the pan. Cover the veggies and cook them for 5-7 minutes to steam, stirring often. Add the turmeric, Himalayan sea salt, and green onion and mix well to incorporate. Cover and set aside.
  3. Meanwhile, make your “Eggy” Tofu Scramble. Drain, rinse, and do a quick press on the tofu block. Crumble the tofu with your hands in a large bowl and add the nutritional yeast, Tamari Lite, cumin, garlic powder, turmeric, curry powder, and black pepper and mix well to combine. Spray a pan with a bit of avocado oil spray and heat over medium-high. Add the seasoned tofu to the pan and cook it for 8-10 minutes, stirring often, until it’s browned on most sides.
  4. To assemble, divide the cauliflower rice between bowls and top with “Eggy” Tofu Scramble. Garnish with your favorite add-ons like hummus, avocado, herbs, and seeds.
  5. Store leftovers cauliflower rice in an airtight container in the refrigerator for 3-5 days and reheat before serving.

Notes

Recipe adapted from Tone It Up

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Entree, Breakfast, Dinner
  • Method: Stovetop
  • Cuisine: Gluten Free, Grain Free, Vegan

Find it online: https://www.floraandvino.com/turmeric-cauliflower-rice-bowls-with-eggy-tofu/