1(16-oz)block extra-firm tofu,pressed and crumbled
1tbspcoconut oil, avocado oil, or extra-virgin olive oil
For the Cauliflower Rice
3tbspcoconut oil, avocado oil, or extra-virgin olive oil
5green onions,green part only chopped
1(1-inch) piece fresh ginger,peeled and minced
½cupfinely chopped carrots, asparagus, or broccoli
1tsptoasted sesame oil
¼tspcrushed red pepper
1baby bok choy or ¼ bunch kale,sliced into ribbons then halved crosswise
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.
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.