Meal Details
1. Tofu egg fried rice
790 cals, 37p, 64c, 41f (per meal)
3 cup(s) (711mL)
4 tbsp (60g)
3 tbsp (45mL)
3/4 cup (180g)
3/4 lbs (340g)
1 1/2 cup (285g)
6 tbsp (23g)
1/4 tbsp (2g)
2 1/2 lbs (1191g)
Recipe has been scaled from original by 3x. 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.
