This was one of those last minute, throw whatever’s in the fridge onto the stove kind of dishes.  And, thankfully, it turned out pretty darn tasty!  It was filling, with just the right amount of spice, and brimming with nutrients, fiber and nourishing plant-powered goodness.  It took me about 30 minutes from start to finish, so it’s a great dish to make when you’re short on time and you still want a home cooked meal.



Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull inspired by The Kitchn

Yields 4 servings


  • 1 small onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 16oz. bag frozen organic cauliflower rice (Trader Joe’s brand)
  • 1 16oz. bag frozen organic green peas, partially thawed (under running water)
  • 1-2 Tbsp. veggie broth, for sautéing
  • ¼ cup green onions, thinly sliced


  • 1 10oz. package high-protein organic sprouted tofu (Wildwood Foods), sliced into thin triangular pieces
  • 2 Tbsp. organic minced ginger root (The Ginger People)
  • 2 Tbsp. Ume Plum vinegar or rice wine vinegar
  • 2 Tbsp. tamari
  • 1 Tbsp. Sriracha
  • 2 tsp. maple syrup
  • juice from 1 lime
  • 1 tsp. crushed red pepper flakes



  • In a large nonstick skillet over medium-high heat, sauté onion and bell pepper for about 3 minutes, or until lightly browned and caramelized.
  • Add minced garlic and cook for another minute.
  • Reduce heat to low-medium and stir in cauliflower rice.  Cook for 3-4 minutes.  Add veggie broth to prevent sticking.
  • Incorporate peas and green onions, and cook for another 2-4 minutes or until mixture is heated through.
  • Add half of the ginger sauce, stir and transfer into serving dishes.
  • Top with prepared tofu and enjoy!


  • Slice tofu into thin, even squares.  Then cut squares on a diagonal to make triangles.
  • Whisk together minced ginger, vinegar, tamari, Sriracha, maple syrup, lime juice and crushed red pepper flakes.
  • In a large nonstick skillet over medium-high heat, place tofu triangles in an even layer across the skillet.
  • Brown tofu for about 4-5 minutes on each side.  Tofu may stick at first, but once it’s browned, it will be easy to flip.
  • Once all tofu triangles are browned, reduce heat to low-medium, toss tofu with only half of the ginger sauce mixture (reserve the rest for the cauliflower rice), until each piece is evenly coated.
  • Keep warm on low heat until ready to serve.


Thrive on,

Coach Jentry

Gumsaba Outdoor Fitness Class schedule Thursday 6/9/16

5:30AM Sunrise Danville Womens only class – Coach Briana – Turn & Burn Circuit

5:30AM Sunrise Danville Mens only class – Coach Joel – Turn & Burn Circuit

6AM Sunup Moraga Co-Ed class – Coach James – Sets N Reps

6AM Sunup Lafayette Co-Ed class – Coach Karen – Sets N Reps

8:15AM Sunshine Moraga Womens only Class – Coach James – Sets N Reps

9AM Sunshine Walnut Creek Womens class – Coach Briana – Turn & Burn Circuit

11:00AM Cytosport Advanced Boot Camp at the Park – Coach Briana (private class)

12:00PM Cytosport Vinyasa Flow Yoga – Coach Michelle (private class)