'Fried' Cauli Rice w/ Miso Tofu

Last week I was a part of a virtual home show where we had to showcase a specific kitchen tool and create a meal with it. I was given an air fryer. At first I was hesitant because I do not have any "appliances" in my kitchen as I enjoy using the bare necessities to cook at home. Nonetheless, I was up for the challenge because I wanted to showcase that you could make an incredible plant-based whole food vegan dish "one-pot" style. If you do NOT have an air fryer at home (like myself) you can certainly make this dish using the stove & oven. See the bottom for alternative cooking instructions!

'Fried' Cauli Rice w/ Miso Tofu 


Step 1 - Press your block of tofu while you're mixing the marinade together. When "pressing" tofu you do not need a fancy contraption. You simply need to put paper towel or a kitchen towel on both sides of the tofu and the apply weight so that any excess liquid is squeezed from the block of tofu. A tub of coconut oil does the trick. 


  • 4 tbsp tamari (which is just gluten-free soy sauce.. Feel free to use soy sauce or coconut aminos) 
  • 1 tbsp maple syrup (honey or agave work interchangeably) 
  • 1 tbsp chili flake (add more if you want more spice.. less if you want less.. you get the picture) 
  • 1 tbsp apple cider vinegar (any vinegar will work, it will just be more or less potent) 
  • 1 tbsp olive oil (again.. any oil will work, JUST USE THE GOOD STUFF) 

Once the tofu has been sufficiently pressed (15 - 20 min) cut it into any shape that makes you happy. Want the tofu to be crispy? Go for a smaller shape - Want the tofu to have different textures? Make it a larger rectangle shape (As per the photos below). Pour the marinade over the tofu - Marinade for minimum 1 hour, maximum 24 hours. 

Step 2 - Chop up your cauliflower. I cut mine into small florets so that we could get the most surface area without them falling through the screen of the air fryer. Now it's time to get a little creative & clean out your fridge. The BEAUTY of rice dishes is that you can use pretty much ANY vegetable and it will taste great. I had some carrots (keep the tops, use them for garnish at the end & feel like an eco-warrior), yellow peppers, green peas, thai chilies, and green onions. Chop them how you see fit. 

Step 3 - Mix the sauce while 'frying' the cauliflower. I set the air fryer to 400' and cooked the cauliflower florets for 15 minutes, giving them a shake at the half way mark. While this is cooking make the miso magic happen (aka. the sauce below) 


  • 2 tbsp red miso paste (any type will work) 
  • 2 tbsp tamari (same notes as the tofu marinade) 
  • 1 tbsp maple syrup (same same ^ ^)
  • 1 tbsp peanut butter (any nut/seed butter will go great with this) 
  • 1 tbsp ginger juice (I used our cold pressed ginger, if using the whole root microplane a 1 inch piece or use 1 tbsp of powdered ginger) 
  • 1/4 c olive oil
  • 1/2 c water  
  • 1 tbsp chili flake 


Step 4 - Time to cook the tofu & veggies in the air fryer. Set the 'fryer' to 400' - Add the tofu to the basket and cook for 10 minutes. When there is 6 minutes left, add the veggies to the same basket (hence one-'pot' recipe). While the veggies and tofu are cooking, use a knife to chop the fried cauliflower into little 'rice' pieces. Once the timer is up take the veggies and mix them in with the cauliflower.. It's time to plate! 


Base: Cauliflower 'rice' with the carrots, green onion, yellow peppers, and green peas mixed in. 

Middle: 'Fried' tofu piece & heaps of the miso sauce (get wild). 

Top: Carrot fronds (aka the greens of carrot tops), thai chilies, sesame seeds, green onions, and last but MOST importantly... a pinch of salt.


If you do not have an air fryer at home DON'T worry - This dish is just as easy with a stove & oven, it just requires a few more dishes. For the cauliflower, bake it at 400 for 16 minutes with 1 tbsp of olive oil or coconut oil. For the tofu, pan sear it on medium-high for 3 minutes on each side. Have any questions? Ask them below in the comment section. 



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