Whole30 Fried Rice with Tofu and Vegetables

Transform your weeknight dinner with this savory and satisfying Whole30 Fried Rice with Tofu and Vegetables! This nutrient-packed recipe swaps traditional rice for low-carb cauliflower rice, keeping it Whole30-compliant, gluten-free, and keto-friendly. Crispy pan-seared tofu takes center stage, complemented by a colorful medley of vibrant veggies like red bell pepper, sugar snap peas, and carrots, all infused with the deep umami flavors of coconut aminos, sesame oil, and fresh ginger. Ready in just 35 minutes, this wholesome one-pan dish combines ease, bold flavors, and nourishing ingredients into a meal that’s perfect for busy nights or meal prep. Serve it as-is or pair it with your favorite Whole30-approved sides for a complete, healthy feast!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 ounces firm tofu
• 4 cups cauliflower rice
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 large red bell pepper, diced
• 1 large carrot, peeled and diced
• 1 cup sugar snap peas, trimmed and halved
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 stalks scallions, sliced
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 1 tablespoon sesame seeds

Directions

Step 1

Drain the tofu and press it for at least 15 minutes to remove excess moisture. Cut into small cubes.

Step 2

Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of olive oil.

Step 3

Once the oil is hot, add the tofu cubes and cook until they are golden brown on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.

Step 4

In the same skillet, add the remaining olive oil. Add the chopped onion, and sauté for 2-3 minutes or until the onion is translucent.

Step 5

Add the red bell pepper, carrot, and sugar snap peas to the skillet. Stir-fry for about 5 minutes or until the vegetables are tender-crisp.

Step 6

Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.

Step 7

Stir in the cauliflower rice, breaking up any large clumps. Cook for 2-3 minutes until the cauliflower is slightly golden.

Step 8

Return the tofu cubes to the skillet and add the coconut aminos, sesame oil, sea salt, and pepper. Toss everything well to combine and heat through for about 2-3 minutes.

Step 9

Garnish the fried rice with sliced scallions and sesame seeds before serving.

Nutrition Facts

Serving size	(1552.6g)

Amount per serving	% Daily Value*
Calories	1173.9

Total Fat 67.7g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 2306.6mg	0%
Total Carbohydrate 96.4g	0%
Dietary Fiber 30.5g	0%
Total Sugars 49.4g
Protein 64.0g	0%

Vitamin D 0IU	0%
Calcium 909.3mg	0%
Iron 13.9mg	0%
Potassium 2895.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 20.5%

Carbs: 30.8%