Our Tofu Veggie Fried Rice is a delicious plant-based twist on a classic takeout favorite. Full of colorful vegetables and heart healthy oils (both avocado and sesame), this dish will delight!
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Servings: 4
Ingredients
Tofu:
- 13 oz tofu drained
- ¾ tsp avocado oil
- 1 garlic clove crushed
- 1 TBSP cilantro chopped
- 2 tsp ginger root grated
- 3 TBSP soy sauce
Bowl:
- 4 cups Fried Rice
- 2 cup broccoli florets
- 2 each carrots sliced thin
- 4 each baby bok choy
- 2 green onions sliced thin
- 2 tsp sriracha
- 2 tsp sesame seeds
- 2 TBSP sesame oil
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Instructions
Tofu:
- Slice tofu lengthwise into 1/2″ thick pieces.
- In a bowl combine the soy sauce, cilantro, ginger, oil and garlic together. Add tofu and marinate under refrigeration for 2-24 hours.
- Pre-heat grill. Place marinated sliced tofu on char grill. Cook until marked on both sides and tofu is hot throughout. Cut tofu into 1/2 cubes.
Bowl:
- Cut carrots thin, slice bottom off bok choy, slice green onions thin on bias and cut broccoli into florets.
- Prepare fried rice and hold hot.
- Steam carrots, bok choy and broccoli and hold hot.
- To assemble each bowl place 1 cup rice, divide broccoli, carrots, bok choy, tofu over top.
- Garnish with green onions, sriracha, oil and sesame seeds.
Chef Tips
Chef’s Tip – swap tofu with any other protein of choice.
Nutrition
Serving: 1each | Calories: 440kcal | Carbohydrates: 60g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Sodium: 670mg | Fiber: 10g
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