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Day 2 Dinner: Cauliflower Rice Tofu Stir-Fried + Ginger & Garlic + Roasted Brussels Sprouts

Prep Time:

10 minutes

Cook Time:

15 minutes

Serves:

1

Level:

Beginner

About the Recipe

A flavorful and nutrient-rich dinner featuring stir-fried cauliflower rice with savory tofu, ginger, and garlic, paired with crispy roasted Brussels sprouts. This satisfying meal is packed with fiber, protein, and healthy fats.

Ingredients

Cauliflower Rice Stir-Fry:

  • 1½ cups cauliflower rice (fresh or frozen)

  • ½ cup firm tofu, diced into small cubes (organic preferred)

  • 1 tablespoon coconut oil (cold-pressed, unrefined)

  • 1 teaspoon fresh ginger, finely grated

  • 1 small garlic clove, minced

  • 1 tablespoon coconut aminos (optional for extra umami flavor)

  • Sea salt and freshly ground black pepper, to taste


Roasted Brussels Sprouts:

  • 1 cup Brussels sprouts, trimmed and halved

  • 1 tablespoon olive oil or melted butter

  • Sea salt, to taste

  • Pinch of garlic powder (optional)

Preparation

Roasted Brussels Sprouts:

  1. Preheat Oven: Preheat oven to 400°F (200°C).

  2. Prep Brussels Sprouts: Toss Brussels sprouts with olive oil or melted butter, sea salt, and optional garlic powder.

  3. Roast Brussels Sprouts: Spread Brussels sprouts evenly on a baking sheet. Roast for 18-20 minutes, flipping halfway through, until golden brown and crispy.


Cauliflower Rice Stir-Fry:

  1. Heat Coconut Oil: Heat coconut oil in a large skillet or wok over medium heat.

  2. Add Aromatics: Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

  3. Add Tofu: Add diced tofu and stir-fry for 3-4 minutes, allowing it to brown slightly.

  4. Add Cauliflower Rice: Stir in cauliflower rice, spreading it out evenly. Stir-fry for 4-5 minutes until cauliflower is tender and lightly toasted.

  5. Season: Drizzle with coconut aminos (if using), and season with salt and pepper to taste.

  6. Serve Immediately: Plate cauliflower rice stir-fry alongside roasted Brussels sprouts.


Tips to Make it Even Easier:

  • Use Frozen Cauliflower Rice: Frozen cauliflower rice cooks quickly and eliminates chopping and prep time.

  • Pre-Marinate Tofu: Marinate tofu in coconut aminos, ginger, and garlic a few hours in advance to deepen the flavor.

  • Batch Roast Brussels Sprouts: Roast a large batch of Brussels sprouts and store in the fridge for quick reheating during the week.


Quick & Simple Flavor Boost Options (Optional):

  • Spicy Sriracha Drizzle: Add a drizzle of sugar-free Sriracha for a spicy kick.

  • Toasted Sesame Oil Finish: Stir in a teaspoon of toasted sesame oil after cooking for a rich, nutty aroma.

  • Lemon & Cilantro Garnish: Top with fresh cilantro and a squeeze of lemon juice for brightness.

  • Chili Garlic Butter Brussels Sprouts: Toss Brussels sprouts with melted butter and chili flakes after roasting for extra heat.

  • Crispy Shallot Topping: Add crispy fried shallots over the cauliflower rice for added crunch and umami.

  • Turmeric & Coconut Cream: Stir a small amount of coconut cream and turmeric into the cauliflower rice for a creamy, golden finish.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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