Sunday, September 9, 2012

Tofu & Fried Rice



11.25 oz extra firm tofu (3/4 leaner)
1 tsp Red Robin seasoning salt (1 condiment)

1/2 cup Egg beaters (1/4 leanest)
73 gram cooked radishes (1 green)
90 grams riced cauliflower (1 green)
1 tsp low sodium soy sauce (1/2 condiment)
.75 oz avocado (1/2 healthy fat)

62 grams steamed green beans (1 green)

1 wedge Laughing Cow Light cheese (1/2 health fat)
2 tsp low sodium soy sauce (1 condiment)
1 TB Srirachi Sauce (1/2 condiment)

To make tofu:
Preheat oven to 350 degrees. Slice tofu into thin slices and arrange on a cookie sheet. Pat tofu with paper towels to dry.  Lightly season with Red Robin seasoning salt.  Bake for 20 minutes and turn tofu. Bake for another 20 minutes or until golden brown.  *Please note that cooking times will vary greatly based on how much water is retained in the tofu.  Tofu will shrink a lot as it bakes.

To make fried rice:
Using steamed cauliflower, pulse in food processor until rice texture. Finely dice radishes and saute in pan.  Add cauliflower and 1 tsp soy sauce.  Add egg beaters and cook golden.

To make sauce:
Mix Laughing Cow Light cheese with 2 tsp of soy sauce & Srirachi.  Blend until smooth.

Add riced cauliflower to plate and top with avocado. Arrange steamed green beans on plate. Arrange tofu on plate and use sauce to dip tofu in.



3 comments:

Anonymous said...

This looks amazing! Can't wait to try it. I still am having a hard time understanding why they call 15oz of extra firm tofu a serving. I love tofu and that's still WAY more than I can shovel in :)

cieloride said...

Hi! I use the "shredder" attachment on my food processor for the cauliflower. I think it is perfect for "ricing" it!

cieloride said...

Hi! I use the "shredder" attachment on my food processor for the cauliflower. I think it is perfect for "ricing" it!