Very Veggie Vegan Fried Rice
Loaded with tons of veggies and tofu scramble this Very Veggie Vegan Fried Rice is hearty and super satisfying. Makes a great quick dinner on busy week nights with a little planning.
Servings 4
Ingredients
For Tofu Scramble:
- 12 oz tofu I used super firm.
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- ⅛ -¼ teaspoon turmeric
- dash or pepper
For the Fried Rice:
- 1 cup dry brown rice Prepared according to package a day ahead of time.
- 1 cup edamame, thawed if frozen
- 1 lb napa cabbage, thinly sliced
- ½ cup corn or peas, thawed if frozen
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves
- 1 tablespoon vegetable oil
- 3 tablespoon soy sauce
Instructions
For tofu Scramble:
- Drain water from tofu and cut into small cubes.
- Heat oil over medium heat.
- Add garlic and cook for 1 minute.
- Add tofu and using a spatula cut cubes into small pieces that resemble scrambled eggs.
- Add soy sauce, pepper, and turmeric and stir to thoroughly combine.
- Continue to cook for 5 minutes longer or until scramble is dry and browned a bit. Set aside.
For the Fried Rice:
- Prepare rice according to package directions a day early than you plan to make fried rice. Keep cold until needed. I had about 3½ cups prepared.
- Heat oil in wok or large skillet.
- Add garlic and ginger and cook for about 1 minute.
- Add napa cabbage and cook for 2-3 minutes, stirring often.
- Add edamame and corn or peas and cook for 2 minutes.
- Add rice and soy sauce and cook for 2 minutes longer.
- Add tofu and continue cooking for about 2 more minutes.
- Top with crushed red pepper flakes, if desired.
