Quinoa Fried Rice with Tofu “Egg” and Edamame

Quinoa Fried Rice

with Tofu “Egg” and Edamame

GET RECIPES DELIVERED
dinner

Quinoa is a fiber-rich alternative to traditional fried rice, and it’s the perfect base in this dish! Additions include a rainbow of veggies, which add nutritional value as well as color. Another benefit that sets this dish apart from the beloved takeout staple is the tofu “egg”--compared to a real egg, this alternative is lower in fat, cholesterol, and calories.

Family Friendly High-Protein Nut-Free Gluten-Free Root Vegetables Beans/Legumes Tofu Grain Bowl Side Dish Dinner
GET RECIPES DELIVERED
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
640
FAT
25g
CARBOHYDRATES
74g
PROTEIN
34g

MAIN INGREDIENTS

  1. 1 package extra firm tofu
  2. ½ tsp ground turmeric
  3. 2 onion
  4. 8 oz carrot
  5. Fresh ginger
  6. 2 garlic cloves
  7. 2 scallion
  8. 4 tsp sesame oil
  9. 1½ cups quinoa
  10. 2 tbsp tamari
  11. 12 oz edamame
  12. 1 cup frozen green peas
  13. 4 tsp Sriracha sauce
  14. 3 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not Included

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Cook the tofu
Place a large nonstick skillet over medium-high heat and add 2 tbsp oil. Drain the tofu well and pat dry with paper towels. Once the oil is hot, use your hands to break up the tofu into the skillet. Sprinkle with turmeric and a pinch of salt, stir, and cook tofu until crisp in places and scrambled egg-like, about 3 to 4 minutes. Transfer the tofu to a plate and set the skillet aside.
2
Prep the produce
Peel and chop the onion and carrot into ½ inch pieces. Peel and mince the ginger. Mince the garlic. Rinse, dry, and thinly slice the scallion. Return the same skillet to medium-high heat and add 2 tsp oil. Add onion and carrot to the skillet and cook until the onion is translucent, about 4 to 5 minutes. Add ginger, garlic, and sesame oil to the skillet and cook until fragrant, about one minute.
3
Cook the quinoa
To the skillet with the vegetables, add the quinoa along with 2½ cups of water. Bring to a boil, cover, and reduce heat to low. Cook until the spiral grains of the quinoa begin to burst and all of the water is absorbed, about 15 minutes.
4
Together again
Once the quinoa is finished, fluff with a fork, and return the tofu “egg” to the skillet. Add the tamari, peas, half of the scallion, and as much sriracha as you’d like and toss with the quinoa. Season with salt and pepper. Cover quinoa fried rice with the lid or a piece of foil to keep it warm while you work on the edamame.
5
Cook the edamame
Place another skillet over medium-high heat and add 1 tsp vegetable oil. Once the oil is hot, add the edamame and cook, tossing frequently, until they are hot and crisp, about 5 minutes. Season well with salt.
6
Finishing touches
Divide the quinoa fried rice between your plates and serve alongside the edamame. Garnish with the remaining scallion and enjoy!