If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Leave it to our household to top a vegan dish with bacon! I adapted this recipe from Pinch of Yum’s 10-Minute Fried Rice. My version takes a couple more minutes because it includes onions, which isn’t necessarily normally found in fried rice, but I love the flavor it lends to the tofu.īecause we’re a mixed-diet home, sometimes my guy will crumble a little cooked bacon over his plate of fried rice. The end result is remarkably reminiscent of scrambled eggs, especially if you throw a little turmeric into the mix to lend the tofu a yellowish hue while it cooks. But if you don’t? Basically, you crumble up extra-firm tofu and saute it with spices and maybe a few veggies. If you’re a vegan, you undoubtedly know all about tofu scrambles. Instead of the more traditional eggs, this vegan fried rice recipe uses a good amount of tofu to increase the protein quotient and make it vegan while it’s at it. If you want to add a nice pop of sweetness to this dish, add some pineapple chunks.As someone who can easily lose an hour-plus prepping dinner when I really only had 30 minutes to spare, this super-easy 12-Minute Scrambled Tofu Fried Rice is a welcome respite.If you want to add a nice kick, consider adding some ginger to this fried rice recipe.That's what brings the nutty flavor and really sets your homemade vegan fried rice up to restaurant quality, if not better! You don't want to use olive oil, vegetable oil, canola oil, or even plain sesame oil - the toasted version is what you need. You can make this recipe in a large wok, on the skillet, in a cast iron pan (adjust recipe as necessary), or on a Blackstone griddle.To thaw your frozen fried rice, remove the container or bag from the freezer the night before and place it in the refrigerator to thaw overnight before reheating when you're ready to enjoy your vegan tofu fried rice again. Add rice, sauce, 1 tablespoon neutral oil to same skillet cook over high, pressing down with spatula to crisp rice, tossing occasionally and repeating, about 4. Store this in a freezer-safe container or a freezer-safe bag, labeled, for up to 3-4 weeks. You can also choose to freeze leftovers, or make a double or triple batch to freeze the extra fried rice for later. Leftover rice can be reheated in a non-stick skillet over medium heat with a bit of avocado or olive oil or in a covered microwave-safe dish in the microwave until warmed throughout. Store leftovers in an airtight container in the refrigerator for up to 5 days. You could also garnish with toasted sesame seeds if you'd like. If you are using leftover cold rice, it may take a few minutes longer as you want to be sure the rice is thoroughly heated.ĭrizzle with toasted sesame oil if desired. Stir to combine the tofu and seasoning mixture.Īdd the frozen veggies, warm rice and tamari and cook until veggies are warmed throughout, stirring frequently. Use your hands to crumble the tofu into the pan. You can also pat the tofu a little with a paper towel to soak up some excess water. Open the package of extra firm tofu and drain any excess liquid. Once the oil is heated, add the onion to the hot pan and sauté for 2-3 minutes until translucent. While the rice is cooking, dice the onion on a cutting board and heat the oil in a large nonstick skillet or sauté pan over medium-high heat. If using leftover rice, skip and move on to the next step. If using frozen rice, prepare in the microwave according to the package directions. Toasted Sesame Oil (optional for garnish, but adds a nice nutty flavor)).Reduced Sodium Gluten-Free Tamari (you can use soy sauce instead if not avoiding gluten).Frozen Brown Rice (I used 365 brand) or leftover rice.Kala Namak (you can leave this out, but it does add an "eggy" flavor to the dish).Ingredients you'll need to make this easy tofu fried rice recipe Vegan Fried Rice is a great way to use day-old rice or leftover rice you have in the fridge taking up space.This vegetarian recipe is also vegan-friendly, gluten-free and boasts 9 grams of protein, making it. This brown rice version is more nutritious than Chinese takeout, and it will be on the table faster than takeout can arrive!.For this recipe, you don't have to press the tofu, so there's no need for a tofu press.Fried rice comes together in the blink of an eye, all you need is 15 minutes to whip up this masterpiece of a recipe. Ingredients 5tablespoons neutral oil, such as safflower or canola oil 2tablespoons minced garlic 2teaspoons minced fresh ginger cup low-sodium soy sauce.It's a recipe that both vegans and non-vegans will enjoy, popular with both kids and adults too.
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