Low carb cauliflower kimchi fried rice
This is a filing and light meal which is perfect for dinner and lunches. It boasts bold flavors and is a tasty vegan and low carb quick meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1 head Cauliflower or a packet of fresh/frozen cauliflower rice
- 1 cup broccoli
- 1 cup shredded cabbage I bought a slaw mix
- 1/2 cup grated carrot
- 1/2 packet extra firm tofu
- 3 tbsp coconut oil
- 3 tbsp soya sauce or tamari tamari for gluten free
- 3 tbsp chopped roasted cashews
- 1/2 lemon for garnishing
- 1/2 cup kimchi
Freeze tofu overnight. Defrost and squeeze out all the water. Dry with a clean towel and cut into blocks.
In a large frying pan or wok, heat 1 tbsp coconut oil. Fry the tofu blocks and once golden add 1 tbsp soya sauce or Tamara and 2 tbsp water. Fry for another minute and remove from heat.
Set aside tofu. Using the same pan, add 2 tbsp coconut oil.
Add all the cauliflower and fry for a minute before adding the remainder of the vegetables and kimchi.
Add the soya sauce when the vegetables are cooked.
Toss tofu back into the pan and mix with the vegetables.
Serve and garnish with roasted cashews and a wedge of lemon. Sriracha is optional for some added kick.