Makes 2 Servings
Macros: 316 cal, fat 14g, carbs 26g, fibre 10g, protein 28g
1 1/2 tsps Sesame Oil
1/2 Yellow Onion (finely chopped)
1 Yellow Bell Pepper (chopped)
1 1/2 cups Frozen Edamame
175 g Tofu (extra firm, crumbled)
3 Tbsps Tamari
2 Garlic (clove, minced)
1 1/2 tsps Ginger (fresh, grated)
1 1/2 tsps Sriracha
1 cup Cauliflower Rice
Heat the oil in a large pan or skillet over medium-high heat. Add the onion, bell pepper, and edamame. Cook for 3 to 5 minutes, stirring often until the onions have softened and edamame has warmed through. Add the crumbled tofu and continue to cook for about 3 minutes more until the tofu has warmed through.
Meanwhile, combine the tamari, garlic, ginger, and sriracha in a small mixing bowl.
Make a well in the middle of the pan. Pour the sauce into the well then slowly start to stir it into the tofu mixture. Continue to cook for another minute.
Stir in the cauliflower rice and cook until the cauliflower meets your desired texture. Divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Additional Toppings: Green onion, cilantro, sesame seeds, or red pepper flakes.
More Veggies: Add carrots, peas, or baby spinach.
No yellow pepper: Use any colour bell pepper or mushrooms instead.
No Sesame Oil: Use coconut oil or avocado oil instead.