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.
Ingredients
- 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
Instructions
- 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.
- 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.
