Vegan Cauliflower Fried Rice

4.84 from 6 votes

This vegan cauliflower fried rice is a low-calorie spin on one of your favorite take out dishes all ready in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Low Calorie, Vegan, Vegetarian

Servings: people

Calories: 253kcal

Author: Andrew Bernard

Ingredients

For Tofu Scramble (optional)

½ block firm or super firm tofu, pressed and crumbled
¾ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon umami seasoning

For Cauliflower Fried Rice

1 medium head of cauliflower, washed and patted dry, cut into pieces
3 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice wine vinegar
2 teaspoon toasted sesame oil
2 teaspoon agave (sub maple syrup)
¼ teaspoon red pepper flakes, more or less to taste
4 tablespoon nondairy butter, divided (can sub with oil)
1 large carrot, diced
1 small onion, diced
½ cup peas, fresh or frozen
3 cloves garlic, minced
4 scallions, chopped

Instructions

Add cauliflower pieces into a food processor and rice the cauliflower by pulsing 8-10 times. Pour into a bowl, then remove any large pieces that remain and pulse until riced. Do not overprocess. Set aside.
In a small bowl, combine the soy sauce, hoisin sauce, rice wine vinegar, toasted sesame oil, agave, and red pepper flakes. Set aside
Add 1 tablespoon of non-dairy butter to a skillet over medium-low heat. Let melt, then add crumbled tofu and stir together consistently for 1 minute. Add tofu seasonings and scramble until well combined. Remove to a plate and set aside.
In the same skillet, add 2 tbsps non-dairy butter and let melt over medium high heat. When skillet starts to slightly smoke, carefully add carrots, onions, and peas. Cook for a few minutes allowing the veggies to soften. Add garlic and cook for about 30 seconds. Add additional 1 tablespoon butter and the riced cauliflower and toss until the veggies are mixed in.
If made, make a well in the center of the skillet and add scrambled tofu. Stir together. Then pour sauce over and cook until riced cauliflower begins crisping, about 3 – 5 minutes. Add in green onions, stir, then remove from the heat.
Serve warm, with more red pepper flakes, green onions, and/or sesame seeds if desired.

Video

Notes

*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

*If you do not have a food processor you can attempt this with a blender, but you will need to work in batched and be very careful not to over process.

*If using pre-riced cauliflower, you will need approximately 4-6 cups

Nutrition

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