Nutty Tofu & Vegetable Vegan Fried Rice
This is a great cheap meal that’s a fantastic way of using up any leftover vegetables that you have in the fridge. The almond butter in this recipe give the whole meal a slightly creamy, nutty flavour, and replaces the egg that is usually found in traditional fried rice dishes, whilst the addition of the tofu and vegetables make it a really filling meal that is certain to keep you satisfied.
Whilst this recipe uses carrots, mushrooms and tofu, don’t let this restrict you! It’s a really versatile recipe that will work with most vegetables, so feel free to use whatever you have on hand, and if you don't like tofu or a certain vegetable (I'm looking at you mushroom haters out there) just switch them out for something else. Some alternative ideas include: broccoli, cabbage, corn, edamame, spinach - the possibilities are endless.
This recipe easily serves 4 as a meal, or can stretch to 8 servings if acting as a side dish.
Ingredients (serves 4-8)
3 medium carrots
3 spring onions
2 garlic cloves
350g chestnut mushrooms
1 cup frozen peas
250g firm tofu (smokey flavoured if available)
300g white or brown rice
6 tbsp soy sauce
2-3 tbsp almond butter
A handful of fresh coriander (optional)
2 tbsp sesame seeds (optional)
Start by pre-heating the oven to 180 degrees C. Once the oven reaches the desired heat, spread the cashew in a baking dish and place in the oven for about 20 - 25 minutes, stirring throughout until they reach a golden brown colour, and checking regularly to ensure they don’t burn.
Whilst the cashews are toasting, boil a pot of water and add the rice, leaving it to cook for about 10 minutes (if using white rice), or according to the instructions on the pack. Once cooked, drain the water and set to one side.
Heat a small amount of oil in a large frying pan or pot on a medium heat.
Dice the spring onions and carrot and add them to the pan, along with the garlic, crushed. Fry for roughly 10 minutes, until the carrots start to soften.
Next, slice the mushrooms and add them to the pan, cooking for a further 5 - 10 minutes until the mushrooms are soft.
Cut the tofu into cubes about 2 - 3 centimetres in diameter. Add them to the pan along with the peas and a splash of soy sauce. Fry for a further 5 minutes.
Take the toasted cashews and the drained rice and add them to the pan, along with the rest of the soy sauce and 2 - 3 tbsps of almond butter. More almond butter will result in a stickier, creamier rice. If necessary, add more almond butter or soy sauce until you reach a taste and texture for your preference.
Finally ensure everything is thoroughly combined and fry for a further few minutes, before removing from the heat and serving.
If using, top each plate with the fresh herbs and sprinkle over some sesame seeds.