Tofu Scramble Fried Rice | whole food plant based | oil free cooking | oil free | chef julia

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein and fiber, while chickpeas are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat choice, while canola oil is less expensive.

black salt

🥗Healthier: regular salt

💰Cheaper: kosher salt

Regular salt is more common and cheaper.

Wrap extra firm organic tofu in a towel and place a cutting board and a book on top to remove excess liquid.

Check that the tofu is dry; it should not release liquid when squeezed but doesn't need to be pressed flat.

Chop shiitake mushrooms, crimini mushrooms, onion, carrots, and Fresno chili.

Heat a pan and add the chopped vegetables along with a little veggie broth.

Cover the pan and cook for about 5 minutes until the vegetables are soft.

Crumble the tofu into half-inch pieces and add it to the softened vegetables.

Add 2 tablespoons of tofu scramble seasoning (nutritional yeast, black salt, and 1/4 teaspoon of turmeric) to the pan.

Add about 1/4 cup of veggie broth and a squeeze of lemon juice to brighten the mixture.

Mix in chopped scallions and cilantro after the tofu scramble is ready.

In a separate pan, add about 1/2 cup of green cabbage and any leftover vegetables.

Once the cabbage has sautéed a bit, add 2 cups of brown rice and half of the tofu scramble to the pan.

Mix everything together and add about 1 tablespoon of soy sauce to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens