Tofu Fried Rice

Author: Heather Leno
Servings  –  4 Cook Time  – 10 minutes
Ingredients:

 

For Tofu:

1/2 lb. extra firm water-packed tofu

1 tsp nutritional yeast flakes

1/4 tsp onion powder

1/8 tsp garlic powder

pinch turmeric

1 1/2 tsp  Chicken-Like Seasoning

 

For Sauté:

1-2 tsp mild olive oil or veggie broth

1/4 cup green onions cut in 1/4-inch slices

1/4 cup diced sweet red pepper, opt.

1/4 cup onion, diced

1 cup frozen peas and carrots, thawed — see Note below for variations

 

1 tbsp low-sodium soy sauce or liquid aminos

2 cups cooked long-grain brown rice –-we prefer Basmati

1 tsp onion powder

1/4 tsp celery salt

1/2 tsp garlic powder

additional soy sauce or salt depending on total amount of veggies used

 
Instructions:
  1. Rinse and drain tofu. Crumble into tiny pieces and mix with tofu seasonings. Sauté in non-stick skillet; do not brown.  Remove tofu from skillet and set aside, or get a clean skillet to continue.
  2. Add vegetables of choice to your skillet and sauté lightly, just tender crisp or to your liking.
  3. Add rice and sprinkle seasonings over all. Stir together, including the fried tofu.
  4. Heat through and serve immediately.
Notes:

Most any vegetables can be added:  bean sprouts, minced greens of any kind (bok choy, kale, spinach, etc.) are delicious.  I like to mince in a little arugula for the spiciness it lends.  Zucchini and summer squash are great, cube them small.  If you prefer not to use tofu, add roasted cashews or cubed gluten pieces, and adjust the seasonings to taste. You are only limited by your taste and what isn’t in your refrigerator!