Description
We always have leftover rice in the fridge. And what do we do with all that leftover rice? We make oil-free vegan fried rice of course! With tofu scrambled 'eggs' and kimchi - this is better than any restaurant!
Ingredients
Units
Scale
Tofu Scrambled Eggs
- 14oz block tofu, organic, extra firm
- 1/2 cup oat milk
- 2 Tbs nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp kala namak (black salt)
- salt & pepper to taste
Fried Rice
- 2 scallions (white parts minced)
- 3 cloves garlic
- 4 oz shiitake mushrooms
- 1 cup vegan kimchi (can sub some or all with savoy cabbage)
- 12 oz bag of frozen mixed vegetables
- 2 cups cold leftover rice
Sauce
- 2 Tbs low sodium soy sauce
- 1 Tbs maple syrup
- 1 Tbs mirin
- 2 tsp Gochujang (or sriracha)
Instructions
- Drain the tofu and crumble it into a large non-stick skillet
- Whisk the egg spices and oat milk together and stir into the tofu
- Cook until desired consistency and remove from heat
- Remove tofu from the pan and set aside
- Clean skillet
- Whisk sauce ingredients together and set aside
- Add minced garlic, scallions, and mushrooms to the pan
- Increase heat to medium & add veggie broth to prevent sticking
- Stir in cabbage and/or kimchi next
- Chop frozen veggies and add to skillet and increase heat to high
- Stir fry until veggies are heated through
- Make a well and add tofu scramble, stir
- Add rice, breaking up any clumps, and stir
- Add sauce and stir
- Garnish with green onion tops and sesame seeds
Keywords: oil free, vegan fried rice