No meat, low carbs, high nutrition

As of a few days ago, I had never made tofu. To be honest, I didn't think I liked it very much. I mean, the little pieces in miso soup were ok, but eating tofu as a meal just seemed yuck. Well well well... I was so wrong! I made it, ate it and LOVED it! All to my surprise.

A friend was going out of town and didn't want her tofu to go bad, so she gifted it to me ;-) I love when this happens cause it forces me to try new things... things I'd never buy or try on my own. Once I had the tofu in my fridge... I started brainstorming what to do with this foreign meat substitute... I took inventory of my fridge and decided to make a tofu stir fry with cauliflower Asian fried rice. Yummmmm!!! Here's the scoop...

TOFU STIR-FRY W/ CAULIFLOWER ASIAN RICE
What you need:
1 package extra firm Tofu, slice into cubes
1TBSP seasame oil or olive oil
2TBSP Braggs or low-sodium soy sauce
1tsp chili powder
1TBSP lime juice
1 clove garlic, crushed
1 head cauliflower, made it "rice" (grate or chop in food processor)
1 egg or sub
1/2C peas
1/2 small sweet onion
1/4C shredded or chopped carrots
1/4C sliced mushrooms

How to:
Saute onion & garlic in oil. Add peas, carrots & mushrooms, then tofu. Sprinkle on seasonings, 1 TBSP Braggs and lime juice. Now, if pan is big enough... push this mixture to one side and on the other side add the egg & cook 1-2 minutes until scrambled.  (You can also do this in a different pan). Add cauliflower "rice" to egg side... and mix in 1TBSP Braggs and any other seasonings you may want.

Turn on low heat and let cook 5-7 minutes. Remove lid and mix everything together. Serve.