By Savy Sivapathasundaralingam
High Protein Vegan Fried "Rice"
4 steps
Prep:10minCook:30min
Can add or substitute different vegetables.
Leftovers are best stored in an airtight container in the fridge for up to 5 days. To reheat, add 1 tablespoon of water to each individual portion and microwave on high for 1 to 2 minutes.
To help the tofu better soak up the flavors of the soy sauce and turmeric, it’s best to press the tofu for at least 10 minutes before cooking. To do this, place the drained tofu block on a plate and wrap the tofu in a clean paper towel. Place a heavy object on top of the tofu to press.
To make this recipe gluten-free, use certified gluten-free tamari or coconut aminos.
Updated at: Sat, 23 Sep 2023 17:38:32 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
45
High
Nutrition per serving
Calories656.6 kcal (33%)
Total Fat19.7 g (28%)
Carbs90.2 g (35%)
Sugars4.1 g (5%)
Protein33.2 g (66%)
Sodium643.4 mg (32%)
Fiber11.4 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
In a large skillet over medium-high heat, half of the avocado oil. Once the oil is hot, use your fingers to crumble the tofu into the pan. Add it to the pan, spread the tofu in an even layer, and allow it to cook undisturbed for 3 minutes. Flip, and cook for another 3 minutes. Add in the turmeric powder and 1/4 teaspoon of soy sauce and stir to coat. Transfer the tofu to a bowl and set aside.
Step 2
Add the remaining half of avocado oil into the pan. Add the white ends of the scallions, diced carrot, and shelled edamame. Cook for 4 minutes, or until the scallions and carrots have softened and the edamame is warmed through.
Step 3
Add in the cooked quinoa, rice vinegar, grated ginger, remaining soy sauce, and scrambled tofu. Stir well to combine and reduce heat to medium-low. Cook for 5 minutes, or until the entire dish is warmed through. Taste and add salt or pepper as needed.
Step 4
Garnish with green ends of the scallions and serve immediately.
Notes
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