Mushroom Fried Rice with Tofu Scramble
Ingredients
Tofu scramble
- 1 block tofu
- 3 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp turmeric
- 2 tbsp milk or oil
Mushroom fried rice
- 4 tbsp sesame seed oil, divided
- A few varieties of mushrooms or one even
- 2 cups of day old rice
- 1 tsp miso paste
- 4 cloves garlic, grated or 2 tsp of garlic paste
- 1 vegetable cube (optional)
- 1 tbsp rice vinegar
- 1/4 cup soy sauce or aminos
- 1 tsp onion powder
- 1 cup tofu scramble
- A dash pepper
- Broccoli or any greens, roasted set aside
- 3 tbsp of green onions, chopped for garnish
Preparation
Tofu scramble
In a medium pan with olive oil over low-medium heat, crumble the tofu with your hand or a potato masher.
Add all the ingredients and continue mashing until it resembles scrambled egg.
Mushroom fried rice
In a large pan, start by sautéing mushrooms in sesame seed oil.
Push mushrooms to the side of the pan or remove them momentarily to add all the other ingredients including the remaining oil, except onions and tofu.
Add in the mushrooms and tofu.
Mix and enjoy; leftovers are the best.
Notes
This recipe combines tofu scramble and mushroom fried rice for a vegan meal.
