Serves 3-4:
- 1½ cups brown rice
- 1 block extra firm tofu
- ½ tbsp nutritional yeast
- 1 large carrot
- ⅔ cup frozen peas
- 1½ tbsp rice wine vinegar
- 1 tbsp brown sugar
- 2 tsp hot sauce
- 3 tbsp soy sauce
2 cloves garlic
¼ tsp smoked paprika
- ½ tsp turmeric
- ¾ tsp onion powder
- ¾ tsp salt
½ tsp ground pepper
1 tsp sesame oil
- 3 tbsp cooking oil
AT LEAST 2 HRS PRIOR: Press 1 block tofu
Rinse 1½ cups brown rice and add to a large pan of boiling water for 10m (or until cooked).
Crumble the pressed tofu into a bowl. Add and mix:
- ½ tsp turmeric
- ½ tsp salt
- ½ tbsp nutritional yeast
- ¼ tsp onion powder
- 1 clove garlic, minced
Heat 2 tbsp cooking oil in a medium pan over medium heat and add 1 minced clove garlic.
Add the tofu mixture after 1m and cook for 5-7m more, stirring often. Set aside.
Meanwhile, heat 1 tbsp cooking oil over medium heat, and add 1 finely diced large carrot and ⅔ cup frozen peas. Cook for 5m or until the carrots are soft.
Whisk together all of the sauce ingredients:
- 3 tbsp soy sauce
- ¼ tsp salt
- ½ tsp ground pepper
- ¼ tsp smoked paprika
- 1 tsp sesame oil
- 1 clove garlic, minced
- ½ tsp onion powder
- 1½ tbsp rice wine vinegar
- 1 tbsp brown sugar
- 2 tsp hot sauce
In a large pan or wok over medium heat, add your sauce, then the rice, then the vegetables, then the scrambled tofu.
Mix until combined and cook until heated through, about 5m.
Modified from Vegan Insanity