If you want to add a nice pop of sweetness to this dish, add some pineapple chunks.If you want to add a nice kick, consider adding some ginger to this fried rice recipe.That's what brings the nutty flavor and really sets your homemade vegan fried rice up to restaurant quality, if not better! You don't want to use olive oil, vegetable oil, canola oil, or even plain sesame oil - the toasted version is what you need. You can make this recipe in a large wok, on the skillet, in a cast iron pan (adjust recipe as necessary), or on a Blackstone griddle.To thaw your frozen fried rice, remove the container or bag from the freezer the night before and place it in the refrigerator to thaw overnight before reheating when you're ready to enjoy your vegan tofu fried rice again. Cook and chop to separate rice into grains, 2 to 3 minutes. Add 1 tablespoon oil, the cooked rice, green onion, and garlic into the same pan. Transfer the tofu to a plate and set aside. Store this in a freezer-safe container or a freezer-safe bag, labeled, for up to 3-4 weeks. Gently shake the pan and flip to cook the other sides, until most sides of the tofu turn golden. You can also choose to freeze leftovers, or make a double or triple batch to freeze the extra fried rice for later. Leftover rice can be reheated in a non-stick skillet over medium heat with a bit of avocado or olive oil or in a covered microwave-safe dish in the microwave until warmed throughout. Store leftovers in an airtight container in the refrigerator for up to 5 days. You could also garnish with toasted sesame seeds if you'd like. If you are using leftover cold rice, it may take a few minutes longer as you want to be sure the rice is thoroughly heated.ĭrizzle with toasted sesame oil if desired.
Stir to combine the tofu and seasoning mixture.Īdd the frozen veggies, warm rice and tamari and cook until veggies are warmed throughout, stirring frequently. Use your hands to crumble the tofu into the pan. You can also pat the tofu a little with a paper towel to soak up some excess water. Open the package of extra firm tofu and drain any excess liquid. Once the oil is heated, add the onion to the hot pan and sauté for 2-3 minutes until translucent. Whisk up the ingredients for sauces in one bowl and have it ready to go. While the rice is cooking, dice the onion on a cutting board and heat the oil in a large nonstick skillet or sauté pan over medium-high heat. Step by step making of Vegetable Tofu fried rice Start by pressing the tofu for 10 minutes as mentioned above to take out excess water if you prefer so. If using leftover rice, skip and move on to the next step. If using frozen rice, prepare in the microwave according to the package directions. Toasted Sesame Oil (optional for garnish, but adds a nice nutty flavor)).Reduced Sodium Gluten-Free Tamari (you can use soy sauce instead if not avoiding gluten).Frozen Brown Rice (I used 365 brand) or leftover rice.Kala Namak (you can leave this out, but it does add an "eggy" flavor to the dish).Ingredients you'll need to make this easy tofu fried rice recipe Vegan Fried Rice is a great way to use day-old rice or leftover rice you have in the fridge taking up space.This vegetarian recipe is also vegan-friendly, gluten-free and boasts 9 grams of protein, making it.This brown rice version is more nutritious than Chinese takeout, and it will be on the table faster than takeout can arrive!.For this recipe, you don't have to press the tofu, so there's no need for a tofu press.Fried rice comes together in the blink of an eye, all you need is 15 minutes to whip up this masterpiece of a recipe.It's a recipe that both vegans and non-vegans will enjoy, popular with both kids and adults too.This rice dish is a great recipe for the whole family, and the best thing is that it's quick and easy for busy nights!.Why you'll love this vegetable fried rice Ingredients you'll need to make this easy tofu fried rice recipe.
Heat up a skillet or wok over medium-high heat, then coat with one or two teaspoons of vegetable oil. 2 Bowls of already cooked Jasmine brown riceġ Block extra-firm tofu, cut into small cubesġ Broccoli stalk, chopped into small florets
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