Vegan Fried Rice and Baked Tofu

Monmouth University decided to close down this week, the week before spring break, because of the Coronavirus so I came home today early to have more time to sit back and relax. Since I got home on the later side I was looking for a simple meal for dinner. This vegan fried rice and tofu was exactly what I was looking for to start my long break.

I like to use Nasoya brand for my tofu because they have pre-pressed tofu without water. This makes it easier to marinade for quicker meals.

If you want to make this an oil-free recipe, substitute the oil for a little bit of water to keep the veggies and rice from drying out and burning.

Vegan Fried Rice and Baked Tofu

Duration: 35 minutes

Serving: 3

Ingredients:

Tofu Marinade:

1 block Nasoya Tofu

3 tbsp low sodium soy sauce

1 tbsp sesame oil

1 tsp garlic powder

1 tsp onion powder

1 tbsp nutritional yeast

Fried Rice:

tbsp sesame oil

2 cups cooked brown rice

1/2 green peas

1 medium carrot chopped

1/2 white onion chopped

3 tbsp soy sauce

1 tbsp vegan butter (optional)

Instructions:

1. Preheat the oven to 350 degrees.

2. Cut tofu block in 1/2 inch slices. Mix together all the ingredients for tofu marinade. Soak each piece of the tofu in the marinade till pieces are coated well. Place pieces on baking sheet. Pour rest of marinade on top of tofu pieces and place in oven for 15 minutes.

3. While tofu is baking pour sesame oil in a wok pan on medium heat. Chop onion and garlic and sauté until translucent. Add in the carrots and peas to wok and cook till soft.

4. As the vegatables are cooking, after 15 minutes flip tofu and cook for an additional 15 minutes.

5. After vegetables are soft in the wok, add in the cooked brown rice and soy sauce and stir throughly until vegetables, rice, and soy sauce are well combined (optional: add in vegan butter, I like this addition because it adds a little more saltness and moisture to the fried rice.

6. Remove tofu from oven and let cool for a minute.

7. Serve and enjoy!