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Thai-Style Green Curry Cauliflower Rice With Tofu [Vegan, Gluten-Free]

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This cauliflower fried rice incorporates a homemade Thai-style green curry paste for some delicious gluten-free Asian fusion. While keeping carbs low, this healthy meal for one or two packs a punch with spice and flavor. You have got to give this one a go — just add your favorite veggies!

Thai-Style Green Curry Cauliflower Rice With Tofu [Vegan, Gluten-Free]



Cook Time



  • 1/2 cup fresh basil
  • 1/2 fresh cilantro
  • 1/4 cup fresh mint
  • 1 stalk lemongrass, sliced
  • 3 cloves garlic, peeled
  • 2-3 small green chilis
  • 1 tablespoon fresh grated ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Zest and juice of 1 lime
  • 1 tablespoon canola oil
  • 1 1/3 cups riced cauliflower
  • 3 ounces tofu
  • 3 tablespoons soy sauce or tamari, divided
  • 1 cup mixed vegetables, any kind you have
  • 1 teaspoon salt


  1. Preheat oven to 350°F and line a baking sheet with parchment paper. Cube the tofu and toss with 1 tablespoon soy sauce.
  2. Bake in preheated oven for 10-15 minutes and cool on a wire rack.
    In a food processor, combine all ingredients except canola oil, cauliflower, soy sauce, mixed vegetables, and salt. Pulse until a sauce forms. Add one tablespoon soy sauce and pulse until liquid
  3. In a skillet, heat the canola oil over medium heat. Add vegetables and 2 tablespoons green curry paste. Mix well until sizzling (about 3 minutes)
  4. Add riced cauliflower and last tbsp soy sauce and toss to combine. Cook over medium-low heat for 5-6 minutes.
  5. Remove from heat and add tofu and salt. Mix well and serve!





Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious vegan and a lover of any and all good food! Medha aims to prove how delicious healthy food can be and to reduce her impact on the environment. Outside of the kitchen, Medha is a dancer, fitness freak, and full-time college student.



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