Tofu replaces eggs for a protein-rich (and vegan) fried rice recipe. From chopping board to table in 12 minutes!
7ounces(half of a 14-ounce block) extra-firm tofu
1/2cupfinely diced yellow onionabout 1/2 small onion
1medium clove garlicminced
2tablespoonstoasted sesame oildivided
1thumb-sized knob gingerpeeled and minced) (about 1 tablespoon
3cupscooked brown riceI like brown Basmati rice) (cold, day-old rice is best
1cupfrozen corn kernels
2-3tablespoonsTamari or soy sauce
Chopped chives or other herbs
Cooked and crumbled bacon
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.
Top the carnivores' portions with some cooked and crumbled/chopped bacon.Adapted from Pinch of Yum's 10-Minute Fried Rice