Cauliflower Fried Rice

With Kimchi & Crispy Tofu

This recipe is a great go-to dinner option and lighter, healthier alternative to your classic fried rice.  We’ve used cauliflower instead of rice as the base for this dish it's low energy, high nutrition, and super quick and easy to prepare. Cauliflower is high in antioxidants and is a good source of Vitamins C, K, B6, Folate, Pantothenic acid, Potassium and Manganese. We’re using tofu for the main protein source. As well as being a great vegetarian protein option, tofu is a good source of calcium and iron. 

We’ve included some of our Vegetable Broth too. It’s a great source of your B vitamins and zinc, and ads an extra dimension of deliciousness. Kimchi is also the perfect addition, as the sour and spicy flavours of kimchi contrast the rich, sweet and earthy flavours of the rest of the dish.

Overall, this combination of healthy delicious vegetables ticks all the boxes for a go-to dinner favourite. It’s super nourishing, easy to make, so much awesome flavour and not too much cleaning up! Enjoy!


1 whole cauliflower

600 g organic firm tofu

4 large cloves of garlic

thumb sized piece ginger, grated

1 bunch broccolini

Chinese broccoli, leaves separated

1/2 cup peas

juice of 1 lime, plus extra to garnish

3 tbsp tamari

3 tbsp coconut aminos

3 tsp sesame oil

1 tsp chilli flakes

1/2 cup kim chi

1 cucumber, sliced

coriander leaves, to garnish


1 tbsp The Wholefood Pantry Maple Syrup

1 tbsp Vegetable Broth Garden Veggie

2 tbsp The Wholefood Pantry Coconut Oil

1 tbsp The Wholefood Pantry Tapioca Flour

  1. Press the tofu either with a tofu press or by placing a heavy object on the tofu for 10-30 minutes. This step ensures the tofu can get nice and crispy.
  2. Cut tofu into squares, dust with tapioca and place on a lined baking tray and bake in a 220°C preheated oven for 15 minutes.
  3. To make the sauce, combine tamari, coconut aminos, maple, sesame oil and lime juice in a bowl. Set aside.
  4. Place cauliflower in a food processor and pulse until a rice-like texture forms.
  5. Add coconut oil into a pan on medium heat, then add cauliflower and garlic. Fry until cauliflower becomes just tender. (5-8 mins)
  6. Heat 1 tbsp coconut oil in a frypan add in tofu and ½ of the sauce. Fry until caramelised. Set aside.
  7. Add frozen peas, broccolini and Chinese broccoli to cauliflower fired rice and fry until just tender.
  8. Pour over remaining sauce, add vegetable broth powder and grated ginger stir through for 2 mins.
  9. Serve onto plates, top with tofu and serve with cucumber and kimchi. Garnish with lime cheek, coriander leaves and chilli flakes.

Serves 3-4


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