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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking 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!


This site uses Akismet to reduce spam. Learn how your comment data is processed.