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Cauliflower kimchi fried rice

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 Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, Healthy, Korean, Vegan
Servings 3
Calories 339 kcal


  • 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. 
  • Chop vegetables 
  • 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. 
    fry tofu blocks
  • Set aside tofu. Using the same pan, add 2 tbsp coconut oil. 
    fry tofu blocks
  • Add all the cauliflower and fry for a minute before adding the remainder of the vegetables and kimchi. 
    Cauliflower rice
  • Add the soya sauce when the vegetables are cooked.
    Ingredients in a pan
  • 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. 
    Cauliflower kimchi fried rice
Keyword Cauliflower kimchi fried rice, low carb vegan meals, vegan easy meals