The leftovers of my last recipe for cauliflower rice sushi were turned into a bowl of sorts. It doesn’t quite feel like a stir fry because of the lack of oil, however, it’s just as filling with some satiating fats from avocado and tahini, and protein from tofu.
I totally understand that people have mixed feelings about tofu, but personally I eat it quite often. I feel good eating it, always but it organic, and don’t overdo it. But, tofu made with GMO soybeans is not the kind I’d recommend eating often (or at all).
This meal does have quite a few ingredients in it. But, the flavorings that were just an experiment at first turned out on point. If you don’t have them all, no worries it’s not an exact science. This recipe serves two as main dishes, or one serving for today and one for tomorrow.
- 3 cups cauliflower rice
- 1 tablespoon rice vinegar
- 1 cup carrot, julienned
- 1/3 cup daikon radish, julienned
- 8 ounces firm tofu, cubed
- 1 sheet of nori, crumbled
- 1/4 cup sprouts
- 1/3 cup avocado, chopped
- 2 tablespoons tahini
- 1+ tablespoons tamari
- 1 tablespoon dried or fresh chive, chopped finely
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 teaspoons dried or fresh basil
- 1 tablespoon pickled ginger
Prepare ingredients by cutting carrots, radish, tofu, avocado, and chives if using fresh. Place carrot and radish into a frying pan, cook over medium/high heat until just beginning to soften. Add tofu and nori, continue cooking until tofu is warm.
Add cauliflower to the frying pan, let begin to soften before adding rice vinegar, then stir.
Season the mixture with the chive, ground ginger, black pepper, and basil. Stir in tamari, add more if you prefer a saltier taste. Lastly, fold in sprouts, avocado, and pickled ginger.
Serve hot, drizzled with tahini.