Description

Imagine a vibrant bowl, brimming with the comforting flavors of a familiar takeout favorite, yet crafted with wholesome ingredients that leave you feeling energized and nourished. This dish begins with a base of delicate cauliflower rice, lightly fried to a perfect tenderness in rich oil and savory sauce. Each grain plumps slightly, absorbing the aromatic essence and creating a foundation that is both satisfying and light.

Heaped generously upon the rice is a vibrant mix of textures and tastes. Emerald green edamame beans offer a delightful pop of freshness and a gentle sweetness, contrasting beautifully with the earthy depth of tender, browned mushrooms. These complementary elements create a symphony of flavors that dance across your palate.

The true star of this creation is the expertly prepared tofu. Cubes of firm tofu are sautéed to a golden perfection in a fragrant marinade infused with the zing of ginger and the subtle sharpness of green onion. The tofu absorbs the flavors beautifully, resulting in a savory and slightly spicy centerpiece that elevates the entire dish.

The gentle sear on the tofu gives way to a tender, almost creamy, interior. This complete bowl stands alone as a fulfilling meal, and its components can be stored in the refrigerator for several days, making it ideal for convenient meal preparation. Enjoy it warmed gently, or even chilled for a refreshing change of pace.

For those seeking to customize the experience, consider adding toppings that complement the existing flavors and textures. Creamy avocado offers richness and healthy fats, while dark green vegetables like bok choy or Chinese broccoli introduce vibrant color, fiber, and essential nutrients. A sprinkle of sautéed cashews adds a delightful crunch and a boost of healthy fats.

Each bite offers a delightful combination of textures and tastes, from the slightly crisp rice to the tender vegetables and the savory tofu.

Preparation Time

Prep Time

1 h 10 min

Cook Time

15 min

Total Time

1 h 25 min

Nutrition Information

Per 1 serving serving

Calories

450 Kcal

Carbs

30 g

Fiber

10 g

Sugar

8 g

Protein

25 g

Fats

28 g

Saturated Fats 4 g

Unsaturated Fats 20 g

Cholestrol 0 mg

Sodium 700 mg

Potassium 600 mg

Zylo AI

Your Personal
Nutrition
Guide

Name: Low Carb Vegan Tofu Fried Rice Bowl
Prep time: PTNaNHNaNM
Cook time: 15 min
Total time: PTNaNHNaNM
Yield: 1 serving
Cuisine: Main Dishes
Ingredients: 3 oz Tofu, raw (not silken), not cooked, extra firm, not drained; 0.25 cup Vegetable broth, bouillon or consomme; 0.5 tsp Ginger Root Raw; 0.5 tsp Lemon juice; 1 tsp, chopped Scallions; 1 tbsp Coconut oil; 1.5 tsp Sauce Soy; 1 cup Cauliflower rice; 0.5 tsp, chopped Garlic; 0.5 tbsp Sesame seeds; 1 tsp, chopped Scallions; 2 oz Edamame (Shelled); 2 oz Brown mushrooms (Italian or Crimini mushrooms), raw; 1 tsp Olive Oil

More than 230K

downloads

4.9/5 out of 3k reviews

Live ! Download now on Android !

GET IT ON

Google Play

Download on the

App Store

Ingredients

Tofu, raw (not silken), not cooked, extra firm, not drained

3 oz

Vegetable broth, bouillon or consomme

0.25 cup

Ginger Root Raw

0.5 tsp

Lemon juice

0.5 tsp

Scallions

1 tsp, chopped

Coconut oil

1 tbsp

Sauce Soy

1.5 tsp

Cauliflower rice

1 cup

Garlic

0.5 tsp, chopped

10.

Sesame seeds

0.5 tbsp

11.

Scallions

1 tsp, chopped

12.

Edamame (Shelled)

2 oz

13.

Brown mushrooms (Italian or Crimini mushrooms), raw

2 oz

14.

Olive Oil

1 tsp

Instructions

Prepare the tofu first so it has time to marinate at least 1 hour before you make the rest of the recipe. Use paper towels to absorb excess water from a whole block of tofu before you cut your appropriate portion size. Cut the portion of tofu through the middle and then dice it into 1-inch cubes. Place all the tofu cubes in a container not much bigger than the cubes\' volume. In a small dish, combine vegetable broth, fresh ginger, lemon juice, and chopped green onion, and then pour the marinade into the container of tofu.

Cover the container and marinate the tofu in your refrigerator for at least 1 hour. Since you\'re using a small amount of tofu, you don\'t want to marinate it much longer. When it\'s time to cook the rest of the recipe, make the fried rice. In a wide pan, melt the coconut oil over high heat. When the coconut oil is hot, pour the soy sauce in and let it simmer for just a couple of seconds. Then, pour the cauliflower rice into the pan and gently toss with a spoon as the rice fries in the oil and soy sauce.

Season the rice with minced garlic, sesame seeds, and more chopped green onion. Keep stirring and cooking until the rice is fried and there\'s no more liquid in the pan. Transfer the fried rice to a serving bowl and return the pan to the stovetop. Next, combine shelled edamame soybeans and chopped cremini mushrooms. Heat the olive oil in a pan on high heat, and dump the beans and mushrooms into the hot oil. Stir and toss until the ingredients cook down and lightly brown - about 3-4 minutes.

Arrange the edamame and mushrooms on top of the fried rice. Return your pan to the stovetop once more to cook the tofu. Don\'t add any more oil, but heat the pan on medium-high heat. Once heated, pour the tofu and all the marinade into the pan. Let the tofu sizzle and cook to golden on one side before flipping the pieces over. Keep cooking and flipping the tofu in the pan until all the pieces are coated in a lightly caramelized brown sauce.

Arrange the tofu and sauce over your bowl of rice and vegetables. At your discretion, you may garnish the bowl with other vegan Keto ingredients, but make sure to add them to your food log. The original recipe here was simply garnished with additional chopped green onion and some red chili flakes. You can eat the bowl while it\'s fresh and hot; but, just like real takeout, the dish also tastes good cold!

Low Carb Vegan Tofu Fried Rice Bowl Recipe