Servings: 6

Ingredients:

• ⚫ 2 tbsp sesame oil
• ⚫ 1.75lbs extra firm tofu (cubed and water pressed out)
• ⚫ 1 tsp sea salt
• ⚫ 2 tbsp ginger (fresh, grated)
• ⚫ 3 cups frozen vegetable mix (thawed)
• ⚫ 4 cups frozen cauliflower rice (thawed)
• ⚫ 1 tbsp rice vinegar
• ⚫ 1/2 cup coconut aminos
• ⚫ 3 eggs*
• ⚫ 4 stalks green onion (sliced)
• ⚫ 1 cup almond slices

Directions:

1️⃣ Heat a large nonstick skillet or wok over medium heat. Add the oil, tofu, and salt. Cook for 5–7 minutes, stirring occasionally, until the tofu begins to turn lightly golden.

2️⃣ Add the ginger and cook for 1 minute, until fragrant.

3️⃣ Add the thawed vegetable mix and cook for 3–4 minutes, stirring occasionally, until heated through.

4️⃣ Add the thawed cauliflower rice and cook for another 3–4 minutes, or until tender.

5️⃣ Pour in the vinegar and coconut aminos. Stir well and cook for 1–2 minutes.

6️⃣ While the mixture heats, beat the eggs in a small bowl. Pour them into the pan and stir frequently until the eggs are fully cooked and evenly mixed throughout.

7️⃣ Remove from the heat. Stir in the green onion and almonds.

8️⃣ Serve warm and enjoy! 🖤

Notes*

• ⚫ This recipe makes a lot of food, making it a great option for meal prep and easy leftovers throughout the week. If you’re sensitive to histamine, freeze any leftovers you won’t eat right away to help keep them more histamine-friendly.
• ⚫ Sensitive to eggs? Simply leave them out! This recipe is just as delicious without them. 🖤