1medium head of Cauliflowertrimmed into florets & processed until rice-sized pieces form
1/2CFrozen Peas
1tspSesame Oil
2Tbl Soy Sauce
FOR THE TOFU SCRAMBLE:
4oz.of Firm Tofudrained and pressed to remove excess liquid
1tspCoconut Oil
1/2 - 1tspTurmeric
Instructions
In a wok or large saute pan over high heat, add a small amount of oil. To this, add the diced onions and carrots. Saute for a few minutes or until tender.
Add the frozen peas until warmed through and then the garlic.
Remove from the heat so the garlic doesn't burn.
In a separate saute pan over high heat, add a small amount of oil and the crumbled tofu. Sprinkle in the desired amount of turmeric.
Saute this for just a few minutes until warmed through.
Add the tofu scramble to the vegetables in the wok.
Add the riced cauliflower and gently fold to combine and warm through.
At this point, you can add the sesame oil and soy sauce to taste.