Cauliflower Rice with Bok Choy, Tofu & Mushrooms

Cauliflower rice with tofu mushrooms and greens
Cauliflower rice with tofu mushrooms and greens
Cauliflower rice with tofu mushrooms and greens

Cauliflower Rice with Bok Choy, Tofu & Mushrooms

By mirthe  , , , , , , , , ,   

December 7, 2019

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 1 serving

Ingredients

1/4 head cauliflower

1 tsp butter, or to make it vegan/ dairyfree, use any other high quality fat with a high smoke point of your choice (coconut oil, avocado oil)

1 tbsp extra virgin olive oil or any other high quality oil of your choice (doesn't have to have a high smoke point as we will use it after cooking): avocado, coconut, hemp, flax

1/2 onion, diced

1 clove garlic, minced

100-150g organic extra firm tofu, drained and diced

1/2 cup sliced mushrooms

1 pinch herbal or Himalayan sea salt

1 cup bok choy or spinach

Optional

3 cherry tomatoes

1 tsp fresh or dried basil

Directions

1Place the cauliflower into a food processor, or grate on a box grater until size resembles rice grains. Place in a pan with a small dash of water and cook on low heat until softened. Drain any remaining water and place on a towel to remove as much liquid as possible.

2Heat up some butter in a pan at medium heat. Add onion and sauté until golden. Add garlic, mushrooms, tomatoes, tofu and bok choy with a dash of water, basil and a pinch of Himalayan or herbal salt. Sauté until soft, approximately 5 minutes.

3Place both on a plate and drizzle the oil over it.

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