Tofu Vegetable Fried Rice
This oil-free unfried rice recipe is the perfect weeknight meal that is loaded with healthy ingredients and is easy to make. This easy vegan fried rice recipe is also perfect for healthy meal prepping and is freezer friendly! This recipe is: vegan, oil-free, gluten-free, refined sugar-free, and whole foods plant based!
Equipment
- 1 Pressure Cooker optional
Ingredients
- 1 ½ cup brown rice
- 1 block extra firm tofu
- 1 stalk broccoli
- 1 cup snap peas
- 1 bell pepper
- 1 cup mushrooms of choice
- 1 can baby corn
- 1 can water chestnuts
- 1 onion
- 4 cloves garlic
- 2 tablespoon coconut aminos
- ¼ cup vegetable broth
Toppings:
- sesame seeds
- green onions
- cilantro
- limes
Instructions
- Begin by cooking your rice according to package instructions. I like cooking mine in a pressure cooker to cut the time down.
- While the rice is cooking press the tofu and set aside. Cut the onion into slices, and mince the garlic. Add to a large pot with the vegetable broth.
- Cut the mushroom into slices and the bell pepper into bite size pieces and add to pot. Add the snap peas, baby corn, water chestnuts, and chopped broccoli and continue to cook.
- Once the rice is done add to the pan. Cut the tofu into cubes and add as well. Add the coconut aminos and mix. Cook for a couple minutes, then serve with toppings. Enjoy!
Tried this recipe?Let us know how it was!