Cauliflower Kimchi Fried Rice with Crispy Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Kimchi Fried Rice with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Cauliflower Kimchi Fried Rice with Crispy Tofu

Enjoy a vibrant and satisfying twist on traditional fried rice, featuring nutrient-packed cauliflower rice, tangy kimchi, crispy tofu, and a boost of protein from edamame and a farm-fresh egg. This dish brings together an exciting medley of textures and flavors with a perfect balance of savory, spicy, and umami notes.

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NUTRITION

472kcal
Protein
37.3g
Fat
27.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Cauliflower

85g Kimchi

1 Large Egg

40g Shelled Edamame

1 Garlic clove

2 tbsp Scallions

1 tsp Sesame Oil

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tofu between paper towels to remove excess moisture, then cut it into small cubes.

  • 2

    Break the cauliflower into florets and pulse in a food processor until it resembles rice-sized pieces.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Add the cubed tofu and fry until all sides are crisp and golden. Remove tofu from the pan and set aside.

  • 4

    In the same pan, add minced garlic and stir-fry briefly until fragrant. Add the cauliflower rice and cook for about 3-4 minutes until slightly tender.

  • 5

    Stir in the kimchi and shelled edamame, cooking for an additional 2 minutes.

  • 6

    Push the vegetables to one side of the pan and crack the egg into the cleared space. Scramble the egg until set, then mix it into the vegetables.

  • 7

    Return the crispy tofu to the pan. Drizzle in the low-sodium soy sauce and sesame oil, tossing all ingredients together until evenly combined and heated through.

  • 8

    Garnish with chopped scallions and serve immediately.

Cauliflower Kimchi Fried Rice with Crispy Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Kimchi Fried Rice with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Cauliflower Kimchi Fried Rice with Crispy Tofu

Enjoy a vibrant and satisfying twist on traditional fried rice, featuring nutrient-packed cauliflower rice, tangy kimchi, crispy tofu, and a boost of protein from edamame and a farm-fresh egg. This dish brings together an exciting medley of textures and flavors with a perfect balance of savory, spicy, and umami notes.

NUTRITION

472kcal
Protein
37.3g
Fat
27.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Cauliflower

85g Kimchi

1 Large Egg

40g Shelled Edamame

1 Garlic clove

2 tbsp Scallions

1 tsp Sesame Oil

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Press the tofu between paper towels to remove excess moisture, then cut it into small cubes.

  • 2

    Break the cauliflower into florets and pulse in a food processor until it resembles rice-sized pieces.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Add the cubed tofu and fry until all sides are crisp and golden. Remove tofu from the pan and set aside.

  • 4

    In the same pan, add minced garlic and stir-fry briefly until fragrant. Add the cauliflower rice and cook for about 3-4 minutes until slightly tender.

  • 5

    Stir in the kimchi and shelled edamame, cooking for an additional 2 minutes.

  • 6

    Push the vegetables to one side of the pan and crack the egg into the cleared space. Scramble the egg until set, then mix it into the vegetables.

  • 7

    Return the crispy tofu to the pan. Drizzle in the low-sodium soy sauce and sesame oil, tossing all ingredients together until evenly combined and heated through.

  • 8

    Garnish with chopped scallions and serve immediately.