A fried rice that replaces eggs with tofu - yes please. I love this kind of recipes because it's easy to incorporate several vegetables to make everything even more nutritious. I use tamari sauce since it is a better option versus soy sauce which contains several additives. If you have soy sauce at home, feel free to use it.
INGREDIENTS
3 cups of brown rice, cooked
Sesame oil for cooking
Half a block of extra firm tofu
1 tbsp nutritional yeast
1/4 tsp turmeric
Sea salt
4 tbsp tamari sauce
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 shallot, finely chopped
1/2 cup carrots, finely chopped
1 cup snap peas
2 tbsp green onions, chopped
STEPS
1. Cook rice and set aside (I cooked mine during the afternoon so that it would cool down before I would start making the recipe).
2. Heat a pan with sesame oil and add the tofu (I crumbled it with my fingers but you could mash it right in the pan). Cook over medium heat stirring frequently for 3-4 minutes.
3. Add the nutritional yeast, turmeric and sea salt and stir constantly for 3-4 more minutes. Transfer into a small bowl and set aside.
4. Add a bit more sesame oil to the same pan and cook the shallot (or onion) for about 3 minutes. Add the carrots and snap peas and cook for another 3 minutes.
5. In the meantime, prepare the sauce in a small bowl (tamari sauce, rice wine vinegar and maple syrup).
6. Add the cooked rice, sauce and green onions and stir for another 2 minutes. Make sure to stir to evenly mix the sauce.
7. Add the tofu and stir again.
8. Remove from the heat and serve with some more green onions, tamari sauce, sesame seeds & seaweed!
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