This tasty tofu fried rice is a vegan take on the Chinese takeaway classic of egg fried rice that I absolutely loved before I had dietary requirements. It is quick to make and requires just a handful of ingredients.
This recipe is versatile in the sense that it can be eaten as a side alongside other dishes to form a larger feast or as a meal on its own, which is the reason the serving size is a little bit vague in this recipe. I would highly recommend pairing this with my Chinese No Chicken Curry recipe or my Salt & Pepper Mushrooms recipe as they work so well together!
One of the ingredients listed is Kala Namak, or black salt, which has a pungent sulphuric aroma that mimics egg really well. If you are unable to find this ingredient you could just use regular sea salt and this will still be delicious, just not as ‘eggy.’
Not only is this a very purse friendly meal but it is also ideal to use as a base if you had any vegetables such as peppers, carrots, onion etc, that need eating. Simply chop them into small pieces and add to the pan to create a zero waste tofu and vegetable fried rice. You could also create scrambled tofu in place of eggs by using this recipe – click here to see!
This will last for a few days in the fridge and reheats well meaning it is ideal to use in meal preparation for lunches for the week – simply make up a big batch up and reheat as and when needed.
If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x