EZ to Cook Cauliflower Rice Stir-Fry

“Veganism is not a sacrifice. It is a joy.” – Gary L. Francione

Do you want to reduce your carbohydrate intake and still enjoy the texture of rice? You need some new healthy food ideas!

In this special dish, we use a healthy replacement in a creative way.

Cauliflower “rice” is used in this dish because 1) it is a perfect replacement of rice with low calories 2) it is super easy to make and 3) it tastes better because it absorbs the sauce perfectly.

The best way to crisp up the tofu is pre-baking before sautéing, see detailed instructions below.


Serves 2


  • 340g extra-firm tofu
  • 15ml toasted coconut oil
  • 1 small head cauliflower
  • 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp or 6 g)



  • Veggies: baby bok choy, green onion, red pepper, broccoli
  • Toppings: fresh lime juice, cilantro, sriracha


  1. Begin by draining tofu 1.5 hours. If your block of tofu is larger than 300 grams, trim it down.
  2. Roll tofu in an absorbent towel several times and then place something heavy on top to press.
  3. Near the end of draining, preheat oven to 400° F (204° C) and cube tofu. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
  4. Prepare the sauce by whisking together ingredients until combined.
  5. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavour
  6. In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
  7. Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of CoCoEarth liquid coconut oil and a dash of amino. Remove from pan and set aside and cover to keep warm.
  8. Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonful’s of the sauce to coat. Cook, frequently stirring for a few minutes until browned. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
  9. Rinse your pan under very hot water and scrape away any residue. Place back on oven.
  10. Add a drizzle of CoCoEarth liquid coconut oil to the pan, then add garlic and cauliflower rice and stir. Put the cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.
  11. Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple of days.