Description
These Cauliflower Fried Rice Lettuce Wraps are packed with plant-based goodness, featuring tofu, edamame, and a zingy Creamy Ginger Dressing. A quick and easy meal that’s perfect for meal prep or adapting for non-vegans!
Ingredients
Scale
For the fried rice:
- 1 medium-sized head of cauliflower
- 2 Tbsp sesame oil
- 1 large carrot, diced
- 2 garlic cloves, minced
- 14-oz firm tofu
- 1 cup cooked edamame
- 3 Tbsp soy sauce, shoyu, or tamari
- 6 green onions, sliced
- 1 head butter lettuce, separated into leaves
For the Creamy Ginger Dressing:
- 1/4 cup chopped onion
- 1/4 cup vegetable oil
- 2 Tbsp rice wine vinegar
- 1 Tbsp water
- 1 Tbsp chopped ginger
- 1 Tbsp soy sauce, shoyu or tamari
- 1 1/2 tsp tahini
- 1 tsp maple syrup
- 1 lime, juiced
- 1/2 tsp salt
Instructions
- Rice the cauliflower: Break apart the cauliflower head into florets. In a food processor, pulse the florets until they resemble small grains of rice.
- Stir fry the vegetables: In a large skillet over medium heat, add 1 tablespoon of the sesame oil, carrots and garlic. Stir fry for 5 minutes. Break apart the tofu and crumble it into the skillet. Cook for about 10 minutes until golden.
- Make the dressing: Meanwhile, in a blender, pulse all of the sauce ingredients together.
- Put it all together: Add in the cauliflower rice, edamame and remaining sesame oil. Continue to stir fry until the cauliflower is slightly softened.
- Garnish: Remove from the heat and stir in the soy sauce. Garnish with the onions.
- Dinner is served: Serve the cauliflower rice alongside the lettuce leaves and sauce.
Notes
- Soy Allergy? Replace the edamame with lima beans or omit. Replace the tahini with cashew butter.
- Spoiler Alert: Cauliflower Fried Rice will stay fresh in an air-tight container in the refrigerator for 3-4 days. You can prep it ahead of time to reheat and serve later in the week.
- For non vegans: Serve with cooked, shredded chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: Asian