Cauliflower Rice with Peanut Tofu

About recipe

Cauliflower rice is an easy, high-fiber, low-calorie alternative to regular rice. Serve this version topped with crispy baked tofu and sauteed vegetables and you’ve got a steller vegetarian main course.

Ingredients (serves 4)

  • 16 ounces extra firm tofu, drained and cut into cubes
  • 2 tablespoons sesame oil, divided
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons honey
  • 1/2 teaspoon garlic chili sauce
  • 3 tablespoons peanut butter
  • 1 lime, juiced
  • 1 medium head of cauliflower, grated into “rice”
  • 2 cloves garlic, minced
  • 2 small bunches baby bok choy, chopped
  • 1 carrot, grated
  • 1/4 cup chopped cilantro


  1. Cook the tofu: Preheat oven to 400 degrees. Place cubed tofu on a foil-lined baking sheet coated with cooking spray and bake for 20-25 minutes until the tofu begins to brown.
  2. Make sauce: Combine 1 tablespoon sesame oil, soy sauce, honey, chili garlic sauce, 1 tablespoon lime juice, and peanut butter in a bowl. If it looks very thick, add water to thin it out.
  3. Cook cauliflower: Add remaining 1 tablespoon of sesame oil to a pan and heat over medium heat. Add cauliflower and garlic and sauté about 5 minutes until cauliflower begins to brown. Add a few tablespoons of peanut sauce to pan.
  4. Add bok choy and sauté another 2-3 minutes until wilted.
  5. Add tofu and remaining peanut sauce and cook one more minute.
  6. Serve topped with grated carrot, cilantro and a squeeze of lime juice.

Nutritional information

This information is per serving.

  • Calories320
  • Total fat19 g
  • Saturated fat2 g
  • Protein14 g
  • Sodium540 mg
  • Postassium519 g
  • Fiber4 g
  • Total Carbohydrate27 g
  • Sugars16 g
  • Calcium211 g
  • Iron2 g
Subscribe for news