4 Serving
Breakfast
Tofu Egg Fried Rice
with Sriracha Mayo
SERVINGS
PREP & COOK TIME
20 min
CALORIES
310
FAT
15g
CARBOHYDRATES
28g
PROTEIN
17g
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INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and finely crumbled
- 1/4 tsp ground turmeric
- 2 tbsp nutritional yeast
- 8.8 oz precooked brown rice
- 4 oz teen spinach
- 1/4 cup vegan mayo
- 4 tsp Sriracha
- 1 tbsp + 2 tsp vegetable oil*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
20 min
CALORIES
310
FAT
15g
CARBOHYDRATES
28g
PROTEIN
17g
Get Recipes Delivered
INSTRUCTIONS
1
Scramble the tofu
Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add tofu and cook, stirring occasionally, until tofu is slightly dry, 2 to 3 minutes. Add turmeric, nutritional yeast, and ½ tsp salt and cook until fragrant, 2 to 3 minutes. Transfer to bowl and set aside. Wipe skillet clean.
2
Fry the rice
Return same skillet to medium-high heat with 2 tsp vegetable oil. Add rice, flatten on bottom of skillet, and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Add spinach and stir until just wilted. Add tofu egg, season to taste with salt, and stir to combine.
3
Serve
Stir together mayo and Sriracha in small bowl. Divide tofu egg fried rice between 4 bowls and drizzle with Sriracha mayo.
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