PP Ridiculously Easy Vegetable Fried Rice

Chef: Susan Voisin, Fat Free Vegan Kitchen

Makes: 6 Servings

Prep Time: 25 min

Cook Time: 35 min, unless using “Quicker Options”

Total Time: 1 hr

INGREDIENTS

Tofu and Marinade

• 14-16 oz firm or extra firm tofu

• 2 T soy sauce (or coconut aminos for gluten-free)

• 2 T water

• 1 t sriracha sauce

• ¼ t garlic powder

• 1/8 t black pepper

Fried Rice

• 16-20 oz frozen stir-fry vegetables

• 4 cloves garlic, minced

• 2 t ginger root, minced

• 12 oz riced cauliflower

• 3 c cooked brown rice

• 1 t sesame seeds (optional)

DIRECTIONS

Air fried or Baked Tofu

1. Drain the tofu well and cut it into small cubes. Place the cubes into a bowl or large Ziplock bag. Mix the soy sauce and other marinade ingredients in a small bowl and pour over the tofu. Stir gently or seal the bag and turn it until all the tofu is covered. You can let it marinate if you like before proceeding to the next step.

2. Preheat an air fryer or oven; Breville air fryer or 400 F; other air fryers 370 F. If cooking in an oven, line a baking sheet with parchment paper or silicone liner.

3. Drain the tofu completely, reserving the marinade. Spread the tofu on the hot air fryer basket or lined baking pan, being careful that the cubes do not overlap. Cook until medium brown, about 15 min in the Breville, but probably less time in other air fryers. Remove immediately from the basket (it sticks as it cools) onto a plate or bowl and set aside.

Fried Rice

1. Heat a lg, deep skillet or wok that can be covered over medium heat. Add the frozen stir-fry vegetables, spread them over the pan, and add 1/8 c water. Cover and steam for 4-6 min, until hot throughout and brightly covered, adding water as needed to keep the vegetables from drying out. (Exact time depends on the vegetable blend, with those containing lg piece of broccoli or cauliflower take longer.)

2. When the vegetables are hot, push them to one side of the pan and sprinkle garlic and ginger onto the hot skilled. Cook for just a min or two and then pour the cauliflower rice over the spices. Stir and cook until the cauliflower is thawed and warm throughout.

3. Add the rice to the pan and toss well with all vegetables. Stir in reserved marinade. Add the reserved tofu, sir, and cover. Cook, stirring every min or two, until the rice is hot.

4. Sprinkle with sesame seeds and serve.

TIPS

1. Instead of tofu, you can use either of these quicker options:

   *Edamame: Use 2 c of shelled edamame (mukimame) cooked to pkg directions (usually boiled or steamed in the microwave.)

   *Soy Curls: Place 1 ½ c soy curls into a medium mixing bowl. Add 1 T soy sauce and squirt a

   dash of sriracha, if desired. Pour boiling water over to cover the soy curls. Allow to rehydrate.

   Pour off water before adding to fried rice.

2. With both substitutes, you will not have marinade left over, so mix the marinade as for the tofu and add it to the fried rice at the appropriate step.

3. On WW Purple plan, each serving is zero points, if brown rice is used. Other plans must count points for rice and possibly tofu.

Susan Voisin’s FatFreeVeganKitchen website and blog have created a formidable presence in the vegan world by providing over 1,400 low-fat vegan recipes (created by her and sent in by hundreds of people), offering support to those transitioning into a plant-based lifestyle, and relaying how it benefits health, creates compassion for animals and protects our environment. Visit Susan on social media: Fat Free Vegan Blog, Facebook, Instagram, Pinterest, and Twitter.