EASY VEGAN FRIED RICE
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
- In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
- Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You're looking for golden brown edges and a texture that's firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you're looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
- While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
- While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
- Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
- Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
- To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
- Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
- Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.
Nutrition Facts : ServingSize 1 serving, Calories 321 kcal, Carbohydrate 48.7 g, Protein 13.5 g, Fat 8.2 g, SaturatedFat 1.4 g, Sodium 816 mg, Fiber 4.8 g, Sugar 7.7 g, UnsaturatedFat 2.06 g
DELICIOUS VEGAN FRIED RICE
A quick fried rice dish I threw together with some leftover vegetables that quickly became a friend and family favourite! It's fast, easy, healthy, delicious, and light enough to serve with a main dish, yet filling enough to eat alone!
Provided by HeyAussie
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 2
Number Of Ingredients 18
Steps:
- Combine water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, 1 teaspoon salt, 1 teaspoon pepper, and lemon zest in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Mix olive oil and vegan margarine in a large pan over medium-low heat. Stir rice into oil mixture and add green bell pepper, carrot, celery, tomato, soy sauce, and salt and pepper to taste. Cook and stir mixture into heated through, about 5 minutes.
Nutrition Facts : Calories 611.9 calories, Carbohydrate 83.1 g, Fat 26.9 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 4.6 g, Sodium 1034.2 mg, Sugar 4 g
VEGAN FRIED RICE
This vegan fried rice with tofu makes such a great dinner recipe for busy weeknights. It's easy to make, packed with flavor, and ready in just 15 minutes!
Provided by Sina
Categories Entrées Main Course
Number Of Ingredients 13
Steps:
- Heat the sesame oil in a large pan and add the crumbled tofu. Cook for 3 minutes. Then add the turmeric and kala namak and stir well. Cook for about 20 seconds. Set aside.
- In the same pan, heat some more oil and add the carrots, bell pepper, peas, garlic, and 3 of the green onions. Season with salt and pepper and sauté for 2 minutes.
- Add the broccoli and cook for another 3 minutes on high heat. Stir often.
- Add the cooked rice, tofu, soy sauce, curry powder, and sesame oil. Cook for 2 more minutes.
- Sprinkle with the remaining green onion and serve immediately. Enjoy!
Nutrition Facts : Calories 380 kcal, Carbohydrate 68 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 834 mg, Fiber 11 g, Sugar 7 g, ServingSize 1 serving
VEGAN FRIED RICE
Make and share this Vegan Fried Rice recipe from Food.com.
Provided by tunasushi
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large pan.
- Sautee onions and garlic till limp.
- Add in mushrooms and frozen vegetables.
- Cook till vegetables are no longer cold and have warmed through.
- Add in turmeric and mix well.
- Toss in rice and break up any clumps.
- Add light soy sauce in and toss till well incorporated.
- Serve.
Nutrition Facts : Calories 438.4, Fat 1.4, SaturatedFat 0.3, Sodium 2071.1, Carbohydrate 92.4, Fiber 7.6, Sugar 5.3, Protein 16.4
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- First, cook the rice according to package instructions. You will need 3 cups of cooked white rice total. I prefer short grain/sushi rice for this recipe and have tips and tricks in the blog post on how to cook rice, but any rice works. If using short grain/sushi rice it is 1 1/2 cups of uncooked rice & 2 cups water needed for this amount of cooked rice. If using a different rice, follow package instructions. The rice can also be made the day before and is actually better if cold and refrigerated!
- Once the rice is has been cooked, prep the rest of the ingredients. First, chop all the vegetables including the carrots and onions and set aside the peas and edamame. Then, whisk together the soy sauce, rice wine vinegar, and sugar to form a thin sauce.
- Next, add the vegan butter to a wok and turn on the heat. Once the butter has melted and the wok is hot, add in the onion and cook for 2 minutes on high heat until translucent. Then, add in the rest of the vegetables (edamame, peas, carrots), and cook another 2 minutes.
- Next, add in the stir fry sauce and cooked white rice and stir fry for another 2-3 minutes . Make sure to stir to evenly mix in the sauce and break up any rice clumps that may form.
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