Buffalo Chickpea Salad

Buffalo Chickpea Salad

Buffalo Chickpea Salad

Quick and easy, delicious, plant-based, whole food dish, high in fiber and protein. Perfect substitute for tuna, egg, or ham salad. Serve on a sandwich, as a side or over a bed of greens as the main course.
Prep Time 10 mins
Total Time 10 mins
Course Main Dish, Sides and Snacks
Servings 8 servings

Ingredients
  

  • 15 ounce canned chickpeas (garbanzo beans)
  • 14 ounces tofu, extra firm drained
  • 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
  • 1/3 cup buffalo sauce (or preferred pepper sauce)
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
  • 1/2 red onion finely chopped; substitute green onions

Instructions
 

  • Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
  • Stir in the rest of the ingredients.

Notes

Want a chickpea salad with a little less spice? Try this!

Buffalo Chickpea Salad

Quick and easy, delicious, plant-based, whole food dish, high in fiber and protein. Perfect substitute for tuna, egg, or ham salad. Serve on a sandwich, as a side or over a bed of greens as the main course.
Prep Time 10 mins
Total Time 10 mins
Course Main Dish, Sides and Snacks
Servings 8 servings

Ingredients
  

  • 15 ounce canned chickpeas (garbanzo beans)
  • 14 ounces tofu, extra firm drained
  • 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
  • 1/3 cup buffalo sauce (or preferred pepper sauce)
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
  • 1/2 red onion finely chopped; substitute green onions

Instructions
 

  • Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
  • Stir in the rest of the ingredients.

Notes

Want a chickpea salad with a little less spice? Try this!
Homemade BITCHIN’ Sauce Recipe

Homemade BITCHIN’ Sauce Recipe

Homemade BITCHIN' Sauce Recipe

I love Bitchin' Sauce. A sparky 16-year old vegan named Starr creates several flavors, and all of them are amazing. But lately, store shelves have been empty. Luckily, the list of ingredients is transparent and pure--it reads like recipe. Until stores reopen, try this cheap and easy homemade BITCHIN' Sauce recipe.
Prep Time 5 mins
Total Time 5 mins
Course Sauce, Sides and Snacks
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup almonds soaked if possible--see recipe notes; substitute walnuts or cashews; Nut free? See recipe notes for options
  • 1/2 cup water
  • 1/4 cup yeast flakes optional--it's still great without if you don't have any
  • 1 Tbsp. lemon juice substitute lime juice or other vinegar
  • 1 Tbsp. apple cider vinegar substitute other vinegar or more lemon juice
  • 1 Tbsp. tamari substitute soy sauce of choice or Coconut aminos for soy free
  • 1-2 garlic cloves
  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 4 ounces canned jalapenos substitute green chilis or chipotle peppers (or 1/4 tsp. chipotle pepper powder or cayenne)
  • 14 ounces canned stewed tomatoes

Instructions
 

  • Blend all of the ingredients except for jalapenos and tomatoes until creamy and smooth. Once it's smooth, add jalapenos and tomatoes and pulse until only small chunks remain. It's okay if you don't want chunks--puree until smooth.

Notes

Why soak?I soak nuts, legumes and grains whenever possible for maximum nutrient availability and digestibility, I buy in bulk (saves money), soak for 12-24 hours and then dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.
Nut-free? If you are nut free, substitute riced cauliflower, steamed potato, pumpkin or sesame seeds, tofu or a can of white beans. Depending on your choice, you may not need the 1/2 cup of water. Add water at the end if your Bitchin' sauce is too thick.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean. This recipe is inspired and dedicated to Bitchin' Sauce, made in Carlsbad, CA. Support small businesses doing great things!

Homemade BITCHIN' Sauce Recipe

I love Bitchin' Sauce. A sparky 16-year old vegan named Starr creates several flavors, and all of them are amazing. But lately, store shelves have been empty. Luckily, the list of ingredients is transparent and pure--it reads like recipe. Until stores reopen, try this cheap and easy homemade BITCHIN' Sauce recipe.
Prep Time 5 mins
Total Time 5 mins
Course Sauce, Sides and Snacks
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup almonds soaked if possible--see recipe notes; substitute walnuts or cashews; Nut free? See recipe notes for options
  • 1/2 cup water
  • 1/4 cup yeast flakes optional--it's still great without if you don't have any
  • 1 Tbsp. lemon juice substitute lime juice or other vinegar
  • 1 Tbsp. apple cider vinegar substitute other vinegar or more lemon juice
  • 1 Tbsp. tamari substitute soy sauce of choice or Coconut aminos for soy free
  • 1-2 garlic cloves
  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 4 ounces canned jalapenos substitute green chilis or chipotle peppers (or 1/4 tsp. chipotle pepper powder or cayenne)
  • 14 ounces canned stewed tomatoes

Instructions
 

  • Blend all of the ingredients except for jalapenos and tomatoes until creamy and smooth. Once it's smooth, add jalapenos and tomatoes and pulse until only small chunks remain. It's okay if you don't want chunks--puree until smooth.

Notes

Why soak?I soak nuts, legumes and grains whenever possible for maximum nutrient availability and digestibility, I buy in bulk (saves money), soak for 12-24 hours and then dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.
Nut-free? If you are nut free, substitute riced cauliflower, steamed potato, pumpkin or sesame seeds, tofu or a can of white beans. Depending on your choice, you may not need the 1/2 cup of water. Add water at the end if your Bitchin' sauce is too thick.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean. This recipe is inspired and dedicated to Bitchin' Sauce, made in Carlsbad, CA. Support small businesses doing great things!
Crispy Air-Fried Tofu Recipe

Crispy Air-Fried Tofu Recipe

Crispy Air-Fried Tofu Recipe

Even meat-eaters will appreciate a healthy, plant-based high-protein meal with this crispy air-fried tofu recipe. Freeze and thaw the tofu for a chewy texture that absorbs the flavor of your favorite seasonings, and then air-fry for a crispy exterior. Don't have an airfryer? See instructions to bake.
Prep Time 15 mins
Cook Time 15 mins
Total Time 31 mins
Course Main Dish, Sides and Snacks
Cuisine Asian
Servings 3 servings

Ingredients
  

  • 14 ounces extra firm tofu frozen and thawed

Simple Garlic Marinade

  • 3 Tbsp. Liquid Bragg's aminos substitute coconut aminos
  • 2 Tbsp. rice vinegar
  • 5 garlic cloves substitute 1 tsp. garlic powder

Instructions
 

  • Freeze tofu. Thaw in refrigerator OR speed up the process by soaking package in warm water. For best results, repeat this process. Second time is a charm here, though once will do the trick.
  • Remove tofu from package and dry. Use a tofu press, or wrap in an absorbent towel. I use a bath towel, as kitchen towels don't soak up as much water. Press tofu gently so it doesn't break. Slice or chop into cubes, and pat with towel to thoroughly dry.
  • Place garlic marinade ingredients into a blender (unless using garlic powder, in which case just whisk). Pour over the tofu in a shallow bowl. Coat both sides evenly.
  • Air-fry at 400 degrees for about 15 minutes. If you don't have an airfryer, bake for 30 minutes at 400 degrees. Flip over at the half-way mark.
  • Serve on a sandwich, in a stir-fry or simply enjoy--there is nothing plain about it.

Notes

Want some heat? Try using THAT sauce for crispy air-fried tofu.

Crispy air-fried tofu marinated in THAT sauce

Prefer tofu as a topper for salads and stir-fry? Chop into cubes . . . And if you don't have an air-fryer, you can just bake. It's still great!

Baked Garlic Tofu

Use frozen tofu for vegan fried chicken nuggets.      

Crispy Air-Fried Tofu Recipe

Even meat-eaters will appreciate a healthy, plant-based high-protein meal with this crispy air-fried tofu recipe. Freeze and thaw the tofu for a chewy texture that absorbs the flavor of your favorite seasonings, and then air-fry for a crispy exterior. Don't have an airfryer? See instructions to bake.
Prep Time 15 mins
Cook Time 15 mins
Total Time 31 mins
Course Main Dish, Sides and Snacks
Cuisine Asian
Servings 3 servings

Ingredients
  

  • 14 ounces extra firm tofu frozen and thawed

Simple Garlic Marinade

  • 3 Tbsp. Liquid Bragg's aminos substitute coconut aminos
  • 2 Tbsp. rice vinegar
  • 5 garlic cloves substitute 1 tsp. garlic powder

Instructions
 

  • Freeze tofu. Thaw in refrigerator OR speed up the process by soaking package in warm water. For best results, repeat this process. Second time is a charm here, though once will do the trick.
  • Remove tofu from package and dry. Use a tofu press, or wrap in an absorbent towel. I use a bath towel, as kitchen towels don't soak up as much water. Press tofu gently so it doesn't break. Slice or chop into cubes, and pat with towel to thoroughly dry.
  • Place garlic marinade ingredients into a blender (unless using garlic powder, in which case just whisk). Pour over the tofu in a shallow bowl. Coat both sides evenly.
  • Air-fry at 400 degrees for about 15 minutes. If you don't have an airfryer, bake for 30 minutes at 400 degrees. Flip over at the half-way mark.
  • Serve on a sandwich, in a stir-fry or simply enjoy--there is nothing plain about it.

Notes

Want some heat? Try using THAT sauce for crispy air-fried tofu.

Crispy air-fried tofu marinated in THAT sauce

Prefer tofu as a topper for salads and stir-fry? Chop into cubes . . . And if you don't have an air-fryer, you can just bake. It's still great!

Baked Garlic Tofu

Use frozen tofu for vegan fried chicken nuggets.      
Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce
Vegan Creamed Spinach Recipe

Vegan Creamed Spinach Recipe

Vegan Creamed Spinach Recipe

This rich, vegan creamed spinach has an elegant Steakhouse-style presentation--sans butter, cream and cheese. Plant-based recipes can be as simple and delicious as their artery-clogging counterparts. Easy prep, and done within 10 minutes. Make this with other leafy greens as well, such as swiss chard, mustard, collard or beet greens and kale.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sides and Snacks
Servings 6 servings

Ingredients
  

  • 14 ounce white beans cannellini, navy, garbanzo or or other
  • 1/4 cup cashews substitute walnut or almonds
  • 1/2 Sweet Onion loosely chopped, substitute 2 tsp. onion powder
  • 2 cloves of garlic substitute 2 tsp. garlic powder
  • 2 Tbsp. nutritional yeast flakes
  • 2 tsp. apple cider vinegar substitute lemon juice
  • 1 tsp. sea salt
  • pepper to taste
  • dash of nutmeg or red pepper flakes optional
  • 10-15 ounces fresh spinach frozen ok

Instructions
 

  • Blend all ingredients except spinach until creamy and smooth.
  • Transfer cream to a skillet. Turn on low heat. Add spinach by the handfuls, stirring constantly, adding more spinach as each batch wilts. If sticking occurs, either reduce the heat or splash with water. Remove from heat as last batch cooks. If using a cast iron skillet, remove from heat before it's finished as it will continue to cook.
  • Alternately, sauté spinach on low heat in a little water before adding the cream. As the volume decreases, add the cream sauce. Remove from heat.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
The volume of this dish depends on how you cook the spinach. If you use the second method, or substitute frozen spinach, the spinach is evenly cooked. If significantly reduced, you may need to hold back some of the sauce (or add more spinach). This is why I prefer the first method, as some of the spinach leaves remain large and fresh looking. Cooking in cast iron skillets is a bit "touchy."  but it can work. A stainless steel skillet would be easier. Either way, keep the heat low and stir constantly.

Vegan Creamed Spinach Recipe

This rich, vegan creamed spinach has an elegant Steakhouse-style presentation--sans butter, cream and cheese. Plant-based recipes can be as simple and delicious as their artery-clogging counterparts. Easy prep, and done within 10 minutes. Make this with other leafy greens as well, such as swiss chard, mustard, collard or beet greens and kale.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sides and Snacks
Servings 6 servings

Ingredients
  

  • 14 ounce white beans cannellini, navy, garbanzo or or other
  • 1/4 cup cashews substitute walnut or almonds
  • 1/2 Sweet Onion loosely chopped, substitute 2 tsp. onion powder
  • 2 cloves of garlic substitute 2 tsp. garlic powder
  • 2 Tbsp. nutritional yeast flakes
  • 2 tsp. apple cider vinegar substitute lemon juice
  • 1 tsp. sea salt
  • pepper to taste
  • dash of nutmeg or red pepper flakes optional
  • 10-15 ounces fresh spinach frozen ok

Instructions
 

  • Blend all ingredients except spinach until creamy and smooth.
  • Transfer cream to a skillet. Turn on low heat. Add spinach by the handfuls, stirring constantly, adding more spinach as each batch wilts. If sticking occurs, either reduce the heat or splash with water. Remove from heat as last batch cooks. If using a cast iron skillet, remove from heat before it's finished as it will continue to cook.
  • Alternately, sauté spinach on low heat in a little water before adding the cream. As the volume decreases, add the cream sauce. Remove from heat.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
The volume of this dish depends on how you cook the spinach. If you use the second method, or substitute frozen spinach, the spinach is evenly cooked. If significantly reduced, you may need to hold back some of the sauce (or add more spinach). This is why I prefer the first method, as some of the spinach leaves remain large and fresh looking. Cooking in cast iron skillets is a bit "touchy."  but it can work. A stainless steel skillet would be easier. Either way, keep the heat low and stir constantly.
Tofu Scramble

Tofu Scramble

Tofu Scramble

This basic tofu scramble has the same light texture, and protein of a scrambled egg, and superior flavor. It's delicious. Eat it plain, add veggies to make a breakfast scramble, wrap into a burrito with some black beans and spinach, or crumble over stir-fried rice or miso soup.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Sides and Snacks
Servings 6 people

Ingredients
  

  • 14 ounces extra firm tofu
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. turmeric
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika

Instructions
 

  • Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.

Tofu Scramble

This basic tofu scramble has the same light texture, and protein of a scrambled egg, and superior flavor. It's delicious. Eat it plain, add veggies to make a breakfast scramble, wrap into a burrito with some black beans and spinach, or crumble over stir-fried rice or miso soup.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Sides and Snacks
Servings 6 people

Ingredients
  

  • 14 ounces extra firm tofu
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. turmeric
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika

Instructions
 

  • Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.
Vegan Fried Rice

Vegan Fried Rice

Vegan Fried Rice

The tofu scramble gives authentic texture to vegan fried rice, and downright surpasses the flavor of an egg. This basic recipe makes a nice alternative to steamed rice, or turn it into a main meal by adding your favorite proteins and vegetables.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dish, Sides and Snacks
Cuisine Chinese
Servings 6 people

Ingredients
  

Tofu Scramble

  • 14 ounces extra firm tofu
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. turmeric
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. sea salt
  • 1/2 tsp. smoked paprika

Fried Rice

  • 2 cups cooked rice
  • 1 Tbsp. sesame oil optional: seriously, you can skip it.
  • 3 cloves garlic minced
  • 1 cup peas
  • 1 cup carrots or better yet, roasted butternut squash!
  • 1/4 cup soy sauce of choice substitute 1/2 cup coconut aminos
  • 5 green onions chopped
  • 1/2 cup Cilantro chopped

Instructions
 

Tofu Scramble

  • Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.

Fried Rice

  • Stir-fry 2 cups cooked rice in 1 Tbsp. of sesame oil and minced garlic. If you are avoiding oil, use a bit of soy sauce or coconut aminos. Cook until rice is steamy and a bit crunchy.
  • Add the peas, carrots and soy sauce. Cook until heated through and remove from heat. Stir in the tofu scramble, green onions and cilantro.

Notes

Authentic fried rice calls for previously cooked rice—at least a day old. This keeps the dish from getting mushy. I've found reasonable success with a texamati whole grain blend cooked al dente. The whole grains of wild and brown rice are heartier.
Feel free to swap in other vegetables or even leave them out. I make this as a meal, so I like it hearty. When I've made this before, I've also used shredded cabbage, onion, spinach and even a can of lentils. All good!  If you do add raw veggies that require cook time, saute them with the rice.

Vegan Fried Rice

The tofu scramble gives authentic texture to vegan fried rice, and downright surpasses the flavor of an egg. This basic recipe makes a nice alternative to steamed rice, or turn it into a main meal by adding your favorite proteins and vegetables.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dish, Sides and Snacks
Cuisine Chinese
Servings 6 people

Ingredients
  

Tofu Scramble

  • 14 ounces extra firm tofu
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. turmeric
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. sea salt
  • 1/2 tsp. smoked paprika

Fried Rice

  • 2 cups cooked rice
  • 1 Tbsp. sesame oil optional: seriously, you can skip it.
  • 3 cloves garlic minced
  • 1 cup peas
  • 1 cup carrots or better yet, roasted butternut squash!
  • 1/4 cup soy sauce of choice substitute 1/2 cup coconut aminos
  • 5 green onions chopped
  • 1/2 cup Cilantro chopped

Instructions
 

Tofu Scramble

  • Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.

Fried Rice

  • Stir-fry 2 cups cooked rice in 1 Tbsp. of sesame oil and minced garlic. If you are avoiding oil, use a bit of soy sauce or coconut aminos. Cook until rice is steamy and a bit crunchy.
  • Add the peas, carrots and soy sauce. Cook until heated through and remove from heat. Stir in the tofu scramble, green onions and cilantro.

Notes

Authentic fried rice calls for previously cooked rice—at least a day old. This keeps the dish from getting mushy. I've found reasonable success with a texamati whole grain blend cooked al dente. The whole grains of wild and brown rice are heartier.
Feel free to swap in other vegetables or even leave them out. I make this as a meal, so I like it hearty. When I've made this before, I've also used shredded cabbage, onion, spinach and even a can of lentils. All good!  If you do add raw veggies that require cook time, saute them with the rice.

Pin It on Pinterest