Easy Vegan Egg Fried Rice
Ingredients
For the scrambled tofu
- 200g firm tofu
- 2 tsp sesame oil
- 1 clove minced garlic
- 1 tbsp Nutritional Yeast
- 1/4 tsp turmeric
- 1/4 tsp onion powder
- Splash plant-based milk (I used @momafoods)
For the rice
- 1 tbsp sesame oil
- 1 small onion, peeled and finely diced
- 4 cups cooked rice (roughly two packets of microwaveable rice, if this is all you have!)
- 1 1/2 cups mixed frozen vegetables, defrosted
- 2-4 tbsp soy sauce or coconut aminos (to taste - I used @coconutmerchant aminos)
- 1/2 tsp chilli flakes (optional)
- Salt and pepper, to taste
- 3 chopped spring onions, finely chopped
Preparation
Heat 2 tsp sesame oil in a pan over medium heat. Add minced garlic and cook until fragrant. Crumble in the tofu, add nutritional yeast, turmeric, onion powder, and a splash of plant-based milk. Stir and cook until the tofu is scrambled and golden.
In a separate large pan or wok, heat 1 tbsp sesame oil. Add finely diced onion and sauté until softened.
Add cooked rice and defrosted mixed vegetables to the pan. Stir-fry for a few minutes until heated through and well combined.
Stir in 2-4 tbsp soy sauce or coconut aminos, 1/2 tsp chilli flakes if using, and season with salt and pepper to taste. Mix well.
Add the scrambled tofu to the rice mixture and stir to combine, or serve the tofu on top. Garnish with chopped spring onions.
