12-MINUTE SCRAMBLED TOFU VEGAN FRIED RICE
Tofu replaces eggs for a protein-rich (and vegan) fried rice recipe. From chopping board to table in 12 minutes!
Provided by Kare for Kitchen Treaty
Time 12m
Number Of Ingredients 17
Steps:
- Set the tofu on a large cutting board and mash with a potato masher or fork until it's crumbled. Set aside.
- Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
- Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
- Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
- Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
- Taste and add additional Tamari or soy sauce if desired.
- Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores' portions if you like. We like to pass the Sriracha with this fried rice, as well.
Nutrition Facts : Calories 490 kcal, Sugar 7 g, Sodium 719 mg, Fat 18 g, SaturatedFat 3 g, Carbohydrate 69 g, Fiber 8 g, Protein 16 g, ServingSize 1 serving
ULTRA-SATISFYING VEGGIE TOFU SCRAMBLE
When it comes to choosing tofu for this scramble, you have a couple options. We love extra firm silken tofu, but regular firm or extra firm tofu will work. Check in the notes section below the recipe for our tips. We keep the seasonings simple for this recipe, but if you want to turn this into a Southwestern-style scramble, add 1/2 teaspoon of chili powder and a 1/4 teaspoon of ground cumin to the spice mixture. You can also add some heat with hot sauce or crushed red pepper flakes.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 15m
Yield Makes 4 (1/2 cup) servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a non-stick skillet over medium heat. Add the onions and cook, stirring occasionally until they smell sweet and soften, about 3 minutes. Tumble in the tofu then use the back of a spoon to break it apart in the pan, making it look like scrambled eggs.
- Add salt, turmeric, garlic powder, and the mushroom powder to a small bowl then add a splash of water. Stir to make a slurry then stir into the tofu. Cook until any excess water released from the tofu evaporates, about 2 minutes.
- Slide the pan off of the heat then stir in spinach and the chopped tomatoes until the spinach is mostly wilted. Taste then season with more salt if needed as well as a few grinds of fresh black pepper. Scatter chopped fresh herbs on top then serve as-is or spoon on to an English muffin, toast or tortillas. Adding a few slices of avocado is a nice touch, too.
Nutrition Facts : ServingSize 1/2 cup, Calories 82, Protein 6 g, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 0 mg
SCRAMBLED TOFU WITH VEG AND BASMATI RICE
Made this tonight to use up some cauldron firm tofu and some veg that needed using up any veg you want. Turned out stir fryish. My husband liked it a lot even though he hates tofu, In this the tofu tastes like fried eggs. My scales have broken so I measured out the rice in a measuring jug.
Provided by cakeinmyface
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the rice in a sieve under cold running water.
- Heat up a tablespoon of olive oil in heavy based pan until it's very hot. Add rice and fry gently for 1 minute. Add the pint of cold water, bring to the boil then turn down to lowest heat clamping lid on tightly. Do not open the lid for next ten minutes, so set your timer.
- While this is going on, heat the remaining oil in a frying pan and add the onions. Then add the spices and tofu and keep stirring it. After the tofu has coloured a bit and gone squishy, add the rest of the veg and keep stirring.
- When the timer goes off, check the rice. It should look puckered with little holes. Stir it to check if there is any remaining water hiding underneath. If there is, keep it on the heat uncovered for 5 minutes to evaporate the water.
- Once there is no water, add the veg and tofu to the rice and stir. Add the soy sauce and taste. Add more chili, garlic or Chinese 5 spice, salt or pepper as per your liking, then eat it. I think this makes enough for 4 people, 3 very hungry people, or one husband.
Nutrition Facts : Calories 744.1, Fat 20.9, SaturatedFat 3.4, Cholesterol 0.2, Sodium 367.6, Carbohydrate 119.2, Fiber 12.2, Sugar 16.9, Protein 26.4
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