Cauliflower Rice with Tofu Veggie Stir-Fry

Cauliflower Rice with Tofu Veggie Stir-Fry

  • Vegetarian
This veggie rice is made of cauliflower, shiitake mushrooms, and the perfect sprinkling of ginger and garlic which makes our tofu dish sing with flavour.
  • 30 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People


  • 1 pkg. (440 g.) firm tofu, drained, cut crosswise into 8 pieces and blotted dry with paper towels
  • 6 cups (1.5 L) cauliflower florets (about half a large head)
  • 3 Tbsp. (45 mL) olive oil, divided
  • 1 Knorr® Vegetable Bouillon Cube, finely crumbled
  • 2 large orange and/or red bell peppers, cut into strips
  • 1 red onion, thinly sliced
  • 1 pkg. (100 g) shiitake mushrooms, stemmed and sliced
  • 2 tsp. (10 mL) finely grated fresh ginger
  • 1 large clove garlic, finely chopped
  • 1 tsp. (5 mL) toasted sesame seeds

  1. Cut each piece tofu crosswise into 6 strips. Put into bowl and set aside. Pulse cauliflower in food processor 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 at 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 280.0
Calcium (g) 15.0 %
Carbohydrates (g) 18.0 g
Fat (g) 17.0 g
Fiber (g) 6.0 g
Iron (g) 15.0 %
Potassium (g) 733.0 mg
Protein (g) 15.0 g
Saturated Fat (g) 2.5 g
Sodium (g) 550.0 mg
Sugar (g) 7.0 g
Trans Fat (g) 0.0 g

Good source of fibre, calcium and iron, provides 2 1/2 cups (625 mL) vegetables per serving.

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