Vegan Fried Rice with Vegetables & Tofu
Serves
4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
6.5 oz (185 g) uncooked basmati rice
7 oz (200 g) tofu, pressed, diced
2 tbsp sesame oil
2 onions sliced
2 cloves garlic, minced
1 tbsp Thai red curry paste, to taste
2 carrots, diced
1 red bell pepper, diced
1 zucchini, diced
3.5 oz (100 g) sugar snap peas, sliced
2 tsp grated root ginger
3 tbsp tamari sauce
1 tbsp coconut sugar
4.6 oz (130 g) frozen green peas
1 oz (30 g) baby spinach
Nutrition
(Per Serving)
Calories
434
Fats
14 g
Protein
16 g
Carbs
65 g
Instructions
- Cook rice according to instructions on the packaging. Press the tofu.
- Pour the sesame oil into a large skillet or wok and place over medium-high heat. Add the onions and sauté for 2-3 minutes. Then, add the garlic and sauté for a further minute, until fragrant. Add the Thai curry paste and mix well.
- Next, add the carrots, red bell pepper, zucchini and sugar snap peas, and cook for 3-5 minutes, stirring occasionally. Then, add in the ginger and stir through. Add the tofu, cooked rice, tamari sauce, and coconut sugar, and stir-fry for a further 2-3 minutes. Lastly, stir in green peas and spinach.
- Meanwhile, place the cashews into a dry non-stick pan over medium-high heat. Roast the cashew nuts for 1-2 minutes, stirring often until lightly golden, then remove the pan from the heat.
- Serve the fried rice in bowls, topped with the roasted cashews, green onions, and lime wedges.