Tofu Scramble Fried Rice

Savory, satisfying, and packed with plant-based protein

Serves: 4 | Time: 25 minutes

You’ll need
• 3 cups cooked and cooled jasmine or brown rice
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tbsp sesame oil or neutral oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 2–3 tbsp tamari or soy sauce
• ½ tsp turmeric (for color)
• ½ tsp garlic powder
• ¼ tsp black pepper

Optional add-ins:
• ½ cup diced bell pepper
• ½ cup chopped broccoli
• 1 tbsp chili crisp or sriracha
• 1 tsp toasted sesame seeds

Let’s Make It
Heat sesame oil in a large skillet or wok over medium-high heat.

Add crumbled tofu, turmeric, garlic powder, and black pepper. Cook for 5–6 minutes, stirring occasionally, until the tofu becomes lightly golden and resembles scrambled eggs.

Add garlic and ginger and cook for about 30 seconds until fragrant.

Stir in the peas and carrots and cook for 2–3 minutes until heated through.

Add the cooked rice and break up any clumps with a spatula. Stir-fry for several minutes so the rice warms and slightly crisps.

Pour in the tamari or soy sauce and toss everything together until evenly coated.

Stir in sliced green onions just before serving.

Serve It With
• Steamed edamame
• Cucumber sesame salad
• Stir-fried bok choy
• Fresh lime wedges

Pro Tip
Cold, day-old rice works best for fried rice. The grains stay separate and crisp more easily in the pan.