Vegan Egg Fried Rice With Tofu and Vegetables
This vegan egg fried rice is a healthy, flavorful and high in protein meal. It comes together in less than 30 minutes and it's a great way to use leftover rice.
Equipment
- Pan
Ingredients
- 1.5 cups cooked rice (I used brown) (250 g)
- 3 carrots finely chopped
- 1 red bell pepper chopped
- 3 spring onions (plus more for topping) chopped
- 1 garlic clove finely chopped
- 1 tsp fresh ginger grated
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- toasted cashews
- 210 g firm tofu
- 1/2 tsp turmeric
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp mustard
- 1/2 tsp kala namak black salt (optional)
Instructions
- If not using cooked rice, fist cook the rice according to package instructions.
- In a large pan, heat up the sesame oil, the add garlic, ginger and spring onion. Cook until soft then add carrots and bell peppers
- Make the tofu mixture: crumble the tofu with your hands then mix with turmeric, soy sauce, garlic powder, mustard, and kala namak (black salt, optional)
- When they are starting to get soft, add the tofu mixture, cook for 5 minutes then season with soy sauce.
- Add cooked rice, mix well and serve. Garnish with more spring onion and toasted cashews. Enjoy!
Nutrition
Calories: 372kcal
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