Cauliflower Tofu Stir Fry with Ginger & Sesame

Ingredients (for 1 servings)

• 2 cups — cauliflower rice
• 1 whole — block (14 oz) organic firm tofu, pressed and cubed
• 1 tbsp — coconut aminos
• 1 tbsp — cold-pressed sesame oil (for finishing, not cooking)
• 2 cups — baby spinach
• 1 cup — sliced mushrooms (shiitake or cremini work well)
• 1 tbsp — grated fresh ginger
• 1 tbsp — sesame seeds
• 1 tbsp — olive oil or avocado oil (for cooking)
• 1 whole — Optional pinch of chili flakes or black pepper
• 1 whole — Instructions
• 1 whole — Heat cooking oil in a large skillet or wok over medium heat. Add tofu cubes and sauté until golden on all sides (about 5–7 minutes).
• 1 whole — Add mushrooms and ginger, and cook for 3–4 minutes until mushrooms soften and ginger is fragrant.
• 1 whole — Stir in cauliflower rice and coconut aminos. Cook for 3–5 minutes until heated through and slightly crisp.
• 1 whole — Add baby spinach and stir until wilted (about 1 minute).
• 1 whole — Remove from heat and drizzle with cold-pressed sesame oil.
• 1 whole — Top with sesame seeds and optional chili flakes or pepper. Serve warm.
• 1 whole — Health Tip
• 1 whole — This stir-fry is rich in plant-based protein, fiber, and antioxidants. Ginger supports digestion and inflammation control—making this a gut-friendly, energizing meal.