1. Cauliflower Rice Creation

   Prepare ingredients. Add cauliflower to food processor. Blend until evenly chopped into small rice-like pieces. Heat pan on high heat for 2 minutes. Add oil, cauliflower rice, salt, pepper, thyme & garlic. Stir & cook for 4 minutes. Remove garlic & thyme. Note: Alternatively, you can prepare the Cauliflower Rice using 16 ounces of store-purchased riced cauliflower. Skip the first two instructions and proceed to cooking.

   • 1 head , chopped Fresh White Cauliflower
   • 2 , peeled Garlic Cloves
   • 2 Tbsp Coconut Oil
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
2. Sear Tofu

   Drain, pat dry & prepare tofu. Heat pan on high heat for 2 minutes. Cook for 7 min or until golden brown on all sides, seasoning half way. Remove from pan.

   • 2 Tbsp Coconut Oil
   • 1 tsp Kosher Salt
   • 1 pinch Black Pepper
   • 2 packages , diced Extra Firm Tofu
3. Chop Veggies

   Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & carrots to pan; cook for 3 minutes.

   • 4 , sliced into circles Carrots
   • 1 , zested Orange
   • 2 tsp , peeled + grated Ginger
   • 2 Tbsp , finely chopped Fresh Chives
   • 2 Tbsp Coconut Oil
4. Cook Carrots

   Add ginger, orange zest/juice, veg stock to carrots. Cover & cook for 5 minutes. Season & top with chives. Turn off heat.

   • 1 , juice + zest Orange
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
   • 2 tsp , peeled + grated Ginger
   • 2 Tbsp , finely chopped Fresh Chives
   • 1/2 cup Vegetable Stock
5. Combine Tofu and Carrots

   Give it a stir. Serve over cauliflower rice. Enjoy!

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	Amount per serving	Daily value percentage
Calories	440 kcal
Total Fat	29 g	37%
Total Saturated Fat	19 g	95%
Unsaturated Fat	10 g
Low Cholesterol	0 mg	0%
Sodium	1310 mg	60%
Total Carbohydrate	23 g	8%
Fiber Total Dietary	8 g	28%
Sugars Total	11 g
Good Source: Protein	25 g	49%
Excellent Source: Vitamin C	96 mg	110%

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	Amount per serving	Daily value percentage
Good Source: Calcium	638 mg	50%
Iron Fe	5 mg	30%
Potassium K	1030 mg	20%
Vitamin E	0.7 mg	4%
B-Vitamins
Thiamin	0.3 mg	20%
Riboflavin	0.3 mg	20%
Niacin	2.5 mg	15%
Pantothenic Acid	3 mg	60%
Vitamin B-6	0.6 mg	35%
Folate (B9)	129 µg	30%

By Innit Culinary Team