My kids LOVE Chinese food. They go eat it every Sunday with their Grandma... it's their "thing". Tonight my son asked me to recreate one of his favorites, fried rice.
We started out making rice and scrambled tofu and went from there. It worked out perfectly! We made a few of my Mushroom Egg Rolls and Gardein orange chick'n to pull it all together. The results were 2 thumbs up from the kids & my husband. Clean plates are always a great sign!
Looking for more great vegan recipes? Try my Buffalo Tempeh over Cheezy Grits, Turkish Stuffed Grape Leaves, Lemon Orzo Soup, Caribbean Burritos, & Lemony Cucumber Salad
Recipe:
1 Tbsp vegan butter
1 package extra firm tofu
2 Tbsp nutritional yeast
1 tsp. turmeric
1 tsp. garlic powder
1 tsp. paprika
Black salt (or regular salt)
Pepper
2 cups vegetables, diced small
4 cups prepared rice
Soy sauce or coconut aminos to taste
Method:
Melt butter in a deep, nonstick, skillet over medium heat.
Crumble tofu into small pieces.
Add tofu, vegetables, nutritional yeast, turmeric, garlic powder, paprika, salt and pepper to skillet.
Increase heat to medium high.
Cook tofu about 8 minutes, until vegetables are tender.
Add Rice and soy sauce to tofu.
"Fry" rice an additional 5 minutes, until slightly browned.
Makes 6 servings.
