Ingredients
For the Tofu "Eggs"
- 1 (16-oz) block extra-firm tofu pressed and crumbled
- 3 tbsp nutritional yeast
- 3/4 tsp black salt
- 1/2 tsp ground turmeric
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tbsp coconut oil, avocado oil, or extra-virgin olive oil
For the Cauliflower Rice
- 3 tbsp coconut oil, avocado oil, or extra-virgin olive oil
- 5 green onions green part only chopped
- 1 (1-inch) piece fresh ginger peeled and minced
- 6 cups cauliflower rice
- 1/2 cup finely chopped carrots, asparagus, or broccoli
- 3 tbsp coconut aminos
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper
- 1 baby bok choy or 1/4 bunch kale sliced into ribbons then halved crosswise
- 1/2 cup chopped cashews
Instructions
Make the Tofu "Eggs"
- FINELY crumble the tofu into in a medium bowl. In a small bowl, stir together the nutritional yeast, salt, turmeric, and smoked paprika. Sprinkle seasoning on the tofu and stir to combine. In a large skillet, add the seasoned tofu and cook, stirring, until the tofu is cooked, about 4 minutes. Cover to keep warm.
Make the Cauliflower Rice
- IN an extra-large skillet, heat the oil over medium heat. Add the cauliflower, carrots, green onions, and ginger. Cook, stirring often, until the cauliflower and carrots are tender-crisp, about 4 minutes.
- ADD the coconut aminos, vinegar, sesame oil, garlic powder, and crushed red pepper; stir to combine. Add the tofu and bok choy; stir. Cover and let stand until the bok choy is wilted and tofu is heated through, about 2 minutes. Top servings with cashews. Makes 6 cups.
Notes
Tip: To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.
