I made a tofu scramble for the first time last week, and from the second I saw it and tasted it in all of its yellowy, eggy, garlicky deliciousness my mind started racing with ideas, mainly shouting at me ‘Fried rice! Fried rice!’
I adore fried rice and thought that tofu scramble would be perfect as an egg replacement to emulate an authentic Chinese style egg fried rice – that’s completely vegan 🙂
You don’t have to be too precise with measurements here, I just used a small handful of carrot, mushroom, peas and crumbled tofu. Throw in whatever you’ve got!
I served this with steamed broccoli and an amazing sticky, sweet tofu dish which I’ll share with you later this week but I’d be happy with this rice dish as a meal on it’s own. I love gorgeous, quick comfort food that is just as tasty but so much healthier than ordering a take-away!!
Recipe below made enough for 2 greedy adults, 2 kids and a bowl leftover for me to scoff tomorrow.
Vegan ‘Egg’ Fried Rice
- 250g (uncooked weight) white or wholegrain rice (I use wholegrain – you don’t have to let it cool to stop it going mushy like white rice)
- Oil (I used groundnut)
- 2 spring onions (scallions), finely sliced
- Half a carrot, very finely sliced then chopped
- 2 mushrooms, very finely chopped
- Handful of frozen peas
- 1 clove garlic, crushed
- Handful firm tofu, crumbled (around 50g)
- Half teaspoon turmeric
- Soy sauce
- Cook brown rice according to packet instructions.
- Put a wok over a medium / high heat. Add a splash of oil, and the crushed garlic and spring onion.
- Fry for a minute or so then crumble in the tofu. Sprinkle over the turmeric and season with salt and pepper.
- Fry for a couple of minutes, then add the carrots, mushrooms and peas and a good glug of soy sauce.
- Fry for 2-3 more minutes until the veg and tofu has cooked through.
- Add the cooked rice, and mix it all together. Add more soy sauce, turmeric and salt and pepper to your taste. Fry for a few minutes and serve.