5cupsvegetables (zucchini, bell pepper, mushrooms, onion, garlic, shallots, kale, snap peas, carrots, spinach, bok choy, mushrooms, broccoli)
1brickextra firm or super extra firm tofucrumbled into small pieces with a fork
1/4cupnutritional yeast
1-2tspblack salt (or regular salt if you don't have it)
1tblsmoked paprika
2tspground turmeric powder
1tspfreshly ground pepper
3cupsbrown riceBest to use leftover or cold rice
3-4tblliquid aminos or soy sauce
1tbltoasted sesame oil
1bunchgreen onionssliced on the diagonal
1tspper bowl of chili/onion crispoptional garnish
1tspsesame seeds (toasted or black)optional garnish
Instructions
Working in steps you're going to start with making the tofu scramble.Step 1:Place one tablespoon of oil into your pan and add your crumbled tofu with nutritional yeast, black salt, smoked paprika, turmeric and freshly cracked pepper. Over medium heat, keep stirring until the tofu is coated in the spices and is fully cooked through (water is released). This takes 6-7 minutes. Once cooked, spoon the tofu into a bowl.
Step 2:Working on the vegetables. Add another tablespoon of oil to the same pan you cooked the tofu in. Allow that to heat up over medium heat. Then add your veggies. Start with the longer cooking veggies you have. Onion, garlic, carrots, bell peppers and mushrooms. Cook for about 12 minutes or until softened. Then add your smaller, easier to cook vegs like snap peas finishing off with your greens (kale or spinach). Use the veggies you have and love! After cooked, add your veggies to the bowl with the tofu.
Step 3:In the same pan, add another tablespoon of oil and heat that over medium flame. Add your rice and gently pat it down firmly. Allow the rice to crisp up. Avoid the urge to stir the rice - you want it to brown up and get crispy. This will take several minutes (6-8) and then start checking the edges. If you're seeing crunchy bits, stir a bit and then add your tofu and veggies. Stir to combine. Add your liquid aminos/sesame oil. Toss to coat. Taste test and adjust seasoning. Plate and top with green onions.