Vegan Fried Rice with Tofu
Easy vegan fried rice with fluffy basmati rice, peas, carrots, corn and a savory tofu scramble, tossed in a spicy sriracha-tamari sauce. Naturally gluten-free and full of plant protein.
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Servings: servings
Ingredients
- 1 cup firm tofu about half of a 14-ounce block, patted dry
- 2 tablespoons nutritional yeast
- 1 teaspoon black pepper
- 2 cups basmati rice white or brown, uncooked (or 6 cups cooked, chilled rice)
- 3 cups water for cooking the rice (4 cups for brown basmati)
- 2 tablespoons olive oil
- 1 tablespoon garlic minced (about 3 cloves)
- 1 cup peas frozen
- 1 cup carrots peeled and diced
- 1 cup corn kernels fresh (cut from about 2 ears) or frozen
- ½ cup tamari gluten-free; or soy sauce if gluten isn't a concern
- 2 tablespoons Sriracha or to taste
Instructions
- Cook the rice: rinse the rice in a fine-mesh strainer until the water runs mostly clear. Add it to a medium saucepan with the water and bring to a boil over high heat. Cover, reduce the heat to low and simmer for 15 minutes (40 to 45 minutes for brown basmati), until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the rice on a large baking sheet to cool and dry for at least 10 minutes. (Skip this step if you're using leftover cooked rice.)
- While the rice cooks, pat the tofu dry with paper towels. In a medium bowl, crumble the tofu and mash it with the nutritional yeast and black pepper, using a fork, until it looks like scrambled eggs. Set aside.
- In a small bowl, stir together the tamari and sriracha. Set aside.
- Heat the olive oil in a large wok or 12-inch skillet over medium heat. Add the garlic and cook, stirring, for 1 to 2 minutes, until fragrant but not browned. Add the peas, carrots and corn and cook, stirring often, for 5 to 7 minutes, until the carrots are just tender.
- Add the tofu mixture and cook, stirring, for 2 to 3 minutes, until heated through and lightly golden.
- Add the cooked rice and toss well, breaking up any clumps. Pour the sriracha-tamari sauce over the top and toss until the rice is evenly coated.
- Spread the rice out in the pan, reduce the heat to medium-low and cook undisturbed for 4 to 5 minutes, until the bottom is lightly crisp. Stir, taste and add more sriracha or tamari if you like, then serve hot.
Notes
Leftover rice: Day-old rice fries best. If you have about 6 cups of cooked, chilled rice, skip step 1 and leave out the water.
Brown basmati: Use 4 cups of water and simmer for 40 to 45 minutes, which adds about 25 minutes to the total time.
Gluten-free: Use tamari labeled gluten-free and check the labels on your sriracha and nutritional yeast.
Salt: Half a cup of tamari gives a bold, savory flavor. For a milder dish, use reduced-sodium tamari or start with ⅓ cup and add more to taste.
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat in a skillet with a splash of water.
Nutrition (Estimate per Serving)
Calories: 558kcalCarbohydrates: 94gProtein: 20gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1916mgPotassium: 512mgFiber: 7gSugar: 6gVitamin A: 5655IUVitamin C: 23mgCalcium: 142mgIron: 3mg
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