Tofu scramble meets fried rice for an ingenious 12-minute, protein-heavy, vegan tofu fried rice dish. So easy!
7ouncesextra-firm tofuhalf of a 14-ounce block
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 rice**I like brown Basmati rice) (cold, day-old rice is best
1cupfrozen corn kernels
2-3tablespoonsTamari or soy sauce
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 and/or chili crisp with this fried rice, as well.
* Oil Note
If you prefer to use a more neutral oil, feel free to sub vegetable or canola oil.
** Rice Note
You can use white rice too! Whichever rice you prefer - just remember day-old usually makes better fried rice.
Top the carnivores' portions with some cooked and crumbled/chopped bacon.Adapted from Pinch of Yum's 10-Minute Fried Rice