Cauliflower rice with tofu veggie stir-fry

Cauliflower rice with tofu veggie stir-fry

45-minute recipe Serves 4
Whip up a next-level veggie dish. The rice made of cauliflower, shiitake mushrooms, and perfect sprinkling of ginger and garlic make this tofu dish sing with flavour.
45-minute recipe Serves 4


1 pkg
firm tofu
6 cups
Cauliflower florets
3 tbsp
Olive Oil
Knorr® Vegetable Bouillon Cube
2 lrg
Red Bell Pepper
1 med
Red Onion
1 pkg
Shiitake mushrooms
2 tsp
Fresh ginger
1 lrg
Clove Garlic
1 tsp
Toasted sesame seeds


Prep: 15-minute | Cook: 30-minute
  • 1

    Cut each piece tofu crosswise into 6 strips. Put into bowl and set aside. Pulse cauliflower in food processor or until about the size of rice.

  • 2

    Combine 2 tbsp. (30 mL) oil and crumbled Knorr® Vegetable Bouillon Cube in small microwave-safe bowl. Microwave on high 15 to 20 seconds and stir until combined. Add 1 tbsp. (15 mL) bouillon mixture to tofu and stir to coat.

  • 3

    Combine cauliflower and ¼ cup (60 mL) water in large nonstick skillet. Cover and cook over medium-high heat until water is nearly evaporated, about 4 minutes. Stir in remaining 1 tbsp. (15 mL) bouillon mixture and cook, stirring occasionally, until lightly golden, about 6 minutes. Remove and keep warm.

  • 4

    Cook tofu in same skillet over medium-high heat, stirring and turning occasionally, until browned on all sides, about 10 minutes. Remove and keep warm.

  • 5

    Heat remaining 1 tbsp. (15 mL) oil in same skillet, over medium-high heat and cook peppers, onion, and mushrooms, stirring occasionally, until vegetables are tender, about 9 minutes. Stir in ginger and garlic and cook until fragrant, about 30 seconds. Stir in tofu and serve over reserved “cauliflower rice.” Sprinkle with sesame seeds. Serve, if desired, with reduced sodium soy sauce.

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Last updated: August 28th, 2020

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