YOUR SOLIN GENERATED RECIPE
Cauliflower Rice Egg Stir-Fry
A vibrant and satisfying stir-fry featuring tender cauliflower rice, fluffy scrambled eggs, and cubes of firm tofu, all sautéed with red bell pepper, garlic, and scallions in a savory soy-sesame glaze. This dish is a perfect balance of protein and freshness, offering a light yet hearty meal that fits seamlessly into your clean eating plan.
INGREDIENTS
2 cups Cauliflower Rice (~150g total)
3 large Eggs
1/2 cup Firm Tofu (cubed, ~126g)
1/2 medium Red Bell Pepper (sliced, ~75g)
2 tablespoons chopped Scallions (~12g)
1 clove Garlic (minced, ~3g)
1 tablespoon Low-Sodium Soy Sauce
1 teaspoon Sesame Oil
PREPARATION
Prepare all ingredients: rinse and chop the cauliflower into rice-sized pieces or use pre-packaged cauliflower rice; dice the tofu; slice the red bell pepper; finely chop the scallions and mince the garlic.
In a small bowl, whisk the 3 eggs until well beaten.
Heat the sesame oil in a large non-stick skillet or wok over medium heat. Add the minced garlic and chopped scallions, sautéing for about 1 minute until fragrant.
Add the red bell pepper slices and tofu cubes, stirring occasionally for about 3-4 minutes until they begin to soften.
Add the cauliflower rice to the skillet. Stir-fry the mixture for about 3 minutes, allowing the flavors to meld.
Push the vegetables and tofu to one side of the pan and pour the beaten eggs into the empty space. Let them sit for a few seconds before stirring to scramble, then mix them into the rest of the stir-fry.
Drizzle the low-sodium soy sauce over the ingredients and toss to combine evenly. Cook for an additional 1-2 minutes until everything is heated through.
Taste and adjust seasoning if needed. Serve hot and enjoy your nutritious, protein-packed stir-fry.