Meal Details
1. Tofu egg fried rice
530 cals, 24p, 43c, 27f (per meal)
2 cup(s) (474mL)
2 2/3 tbsp (40g)
2 tbsp (30mL)
1/2 cup (120g)
1/2 lbs (227g)
1 cup (190g)
4 tbsp (15g)
4 dash (2g)
1 3/4 lbs (794g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook water and brown rice according to package instructions. Set aside.
2
Make sriracha mayo by mixing vegan mayo and sriracha in a small bowl. Set aside.
3
Heat only half the oil in a skillet over medium heat. Crumble tofu into the skillet and scramble until starting to brown. Stir in turmeric, nutritional yeast, and some salt and pepper and cook until fragrant, 1-2 minutes. Transfer tofu to a bowl and wipe skillet clean.
4
Heat remaining oil in the skillet over medium heat. Flatten rice on the bottom of the skillet and cook undisturbed until rice begins to crack and pop.
5
Stir in spinach until wilted and then return the tofu to the skillet with some salt and pepper. Stir.
6
Drizzle sriracha mayo on top and serve.
