Tofu + Veggie Fried Rice

Mikaela Ian

Happy Friday! It’s a typical winter day in Bermuda – temps in the 60s and it’s cloudy. Cool, but not cold.

This time of year, I want nothing but bowls of comfort food. Think mashed potatoes, risotto, pasta, shepherd’s pie, that sort of thing. But the way my goals are set up, I can only eat those things in moderation as they tend to be off plan.

But rice, I can eat. Of course, I can’t technically eat a whole bowl of rice, but I can eat rice. These days, I typically add tons of veggies to my rice and that way it feels like I’m eating a whole bowl of rice.

Fried rice is something we all eat. I’ve eaten it regularly since I was a child, especially when we went out to eat. Since we were vegetarian, Asian food is one cuisine where we didn’t have many limitations and veggie fried rice was always delicious.

As I’ve gotten older, I tend to make it with considerably more veggies and less oil. Also, I don’t really fry it either. This version is chock full of veggies and only uses a tablespoon of oil to get the rice crispy. Tofu provides the protein and tamari gives it that super savouy, umami flavour.

To keep it vegan, don’t add eggs. If you eat meat, feel free to sub in a cup or two of cooked chopped chicken. This recipe is super customizable. You can add whatever veggies you like or whatever you have in the fridge. I generally do broccoli, mushrooms, shredded cabbage and sometimes carrots. It’s totally up to you!

Try it out and let me know how you like it!

Prev Post Next Post