Tofu egg fried rice
264cal, 12p, 21c, 14f (per meal)
14 oz (397g)
1 cup(s) (237mL)
4 tsp (20g)
1 tbsp (15mL)
4 tbsp (60g)
4 oz (113g)
1/2 cup (95g)
2 tbsp (8g)
2 dash (1g)
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.