Vegan Keto Japanese Curry with Cauliflower Rice

For Tofu

• 1 block (200 grams) organic firm tofu (pressed & drained)
• 1 tablespoon keto soy sauce/tamari
• 1 ½ tablespoons olive oil

For Veggies & Fried Rice

• ½ tablespoon olive oil
• 100 grams broccoli (cut into small florets)
• 60 grams carrots (peeled & chopped)
• ⅛ teaspoon himalayan pink salt
• 1 tablespoon olive oil
• 15-20 grams white part of green onions (finely chopped)
• 300 grams riced cauliflower
• 2.5 grams (⅓ teaspoon) himalayan pink salt

For Curry

• 1 tablespoon olive oil
• 200 grams cremini mushrooms (sliced)
• 1000 millilitre unsalted vegetable broth/water
• 2 bay leaves
• 1 tablespoon unsweetened tomato paste
• 3 tablespoons curry powder
• 1 teaspoon organic unsweetened cocoa powder
• 1 tablespoon keto steak sauce (I used Primal Kitchen's)
• ⅓ teaspoon himalayan pink salt
• ¼ teaspoon ground black pepper
• 1 teaspoon monk fruit sweetener (optional)
• ½ teaspoon psyllium husk powder

For Tofu

1. 1

   Press the tofu for at least an hour to remove excess water. Drain well.

2. 2

   Cut the tofu into small blocks and place in a small bowl. Add the keto soy sauce/tamari and make sure all the tofu pieces absorb the soy sauce. Let sit for about 15 minutes.

3. 3

   In a large pot (we'll use the same pot for everything), heat 1½ tablespoons of olive oil over medium-high heat. Add the tofu and pan-fry until all sides are golden brown. Transfer to a plate and set aside.

For Veggies & Fried Rice

1. 1

   In the same pot, heat ½ tablespoon of olive oil. Add the broccoli florets and fry until slightly golden brown, then add the carrots and stir-fry until both are soft. If you cut them smaller, they'll cook faster. Transfer to a small bowl.

2. 2

   Add a tablespoon of olive oil and sauté the white part of the green onions until fragrant. Turn to high heat, add the cauliflower rice, and pan-fry until slightly golden, dry, and soft — but not mushy. Season with pink salt and adjust to taste. Plate the cauliflower rice and leave half the plate for the curry.

For Curry

1. 1

   Lower the heat to medium-high. Heat olive oil in the pot, add the mushrooms, and fry until golden brown, soft, and fragrant. Add the pan-fried tofu and carrots and stir-fry for about 10–15 seconds, then pour in the vegetable broth/water. Bring to a boil, then add the bay leaves, tomato paste, curry powder, cocoa powder, and steak sauce. Stir to combine.

2. 2

   Let simmer uncovered for 15 to 20 minutes, or until the curry has thickened but the food is still about halfway covered in liquid. Add the broccoli back to the pot. Season with pink salt, black pepper, and monk fruit sweetener (optional), or any herbs you prefer. Stir well. Finally, add the psyllium husk powder to thicken the curry to a nice consistency. Serve over the cauliflower fried rice.