Vegan Fried Rice with Vegetables & Tofu

Vegan Fried Rice with Vegetables & Tofu

Serves 4

6.5 oz. (185g) uncooked basmati rice

7 oz. (200g) tofu, pressed, diced

2 tbsp. sesame oil

2 onions sliced

2 cloves garlic, minced

1 tbsp. Thai red curry paste, to taste

2 carrots, diced

1 red bell pepper, diced

1 zucchini, diced

3.5 oz. (100g) sugar snap peas, sliced

2 tsp. grated root ginger

3 tbsp. tamari sauce

1 tbsp. coconut sugar

4.6 oz. (130g) frozen green peas

1 oz. (30g) baby spinach

Toppings:

4 tbsp. cashew nuts

4 tbsp. green onions

1 lime, wedges

What you need to do

Cook rice according to the instructions on the packaging. Press the tofu.

Pour the sesame oil into a large skillet or wok and place over medium-high heat. Add the onions and sauté for 2-3 minutes. Then add the garlic and sauté for a further minute, until fragrant. Now add the Thai curry paste and mix well.

Next, add the carrots, red bell pepper, zucchini and sugar snap peas, and cook for 3-5 minutes, stirring occasionally. Then add in the ginger and stir through. Now add the tofu, cooked rice, tamari sauce and coconut sugar and stir-fry for a further 2-3 minutes. Lastly, stir in green peas and spinach.

Meanwhile, place the cashews into a dry non-stick pan, over medium-high heat. Roast the cashew nuts for 1-2 minutes, stirring often until lightly golden, then remove the pan from the heat.

Serve the fried rice in bowls, topped with the roasted cashews, green onions and lime wedges.