cauliflower fried rice with crispy tofu

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  15 oz or 425g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Cornstarch

  1 tbsp or 8g

• Cauliflower

  Raw

  1 head medium or 588g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Carrots

  Raw

  1 cup chopped or 128g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Tahini

  Dips and Spreads - Wegmans

  1 tblsp or 15g

• Egg

  Whole, fresh eggs

  3 medium or 132g

Directions

1. Tofu: Preheat the oven to 450. Toss the tofu, olive oil, soy sauce, and cornstarch together. Arrange on a baking sheet lined with parchment paper. Bake for 20-30 minutes, stirring halfway through. Cauliflower: Run the florets through the food processor, in batches, until they reach a rice-like consistency. Fried “Rice”: Heat your olive oil over medium heat. Add the ginger, peas, zucchini and carrots. When it’s really sizzling, add the cauliflower and soy sauce. Saute for just a minute or two, until the cauliflower barely softens. Egg: Make a well in the middle of the hot pan. Add tahini and eggs, and gently pull the eggs around in the center with a spatula to make scrambled eggs. Once cooked, stir the scrambled eggs in with the fried rice.

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