Simple Broccoli Fried Rice
This Simple Broccoli Fried Rice is a protein-packed & delicious one-pot vegan dinner filled with tofu, edamame and broccolini.
Equipment
Ingredients
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon agave or sub sugar
- 2 cloves garlic grated
- 1 teaspoon fresh ginger grated
- 3 tablespoons oil separated, I used avocado oil
- 1 small yellow onion diced
- 12 ounces broccolini cut in 2 inch pieces, see notes
- 5 green onions cut in 1 inch pieces
- salt to taste
- 1 14-ounce block firm tofu drained & pressed
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3 cups cooked leftover rice
- 12 ounces shelled edamame see notes
- 1 tablespoon sesame oil optional, for serving
Instructions
- Combine the soy sauce, rice vinegar, agave, garlic and ginger in a bowl. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion, broccolini, yellow onion and a pinch of salt. Toss and spread in an even layer. Cover and cook, undisturbed, for 5 minutes. Remove the lid and transfer the veggies to a plate.
- Heat the remaining 2 tablespoons of oil in the skillet. Add the tofu and break apart with a wooden spoon (or potato masher). Add the turmeric, garlic powder, pepper and a pinch of salt. Cook down for 2-3 minutes, stirring frequently.
- Add the leftover rice and pre-made sauce. Toss until combined and spread in an even layer. Cook, undisturbed for 5 minutes - you want the rice & tofu to get a slight crunch on the bottom layer, so no peeking. Just be sure to lower the heat if it starts smoking.
- Add the cooked veggies & edamame to the skillet and toss until heated through. Taste and adjust the salt & pepper as needed.
- Remove from the heat and add the sesame oil. Spoon into bowls and dig in.
Video
Notes
- When chopping broccolini, I like to remove the tip of the stem. But, keep the rest of the stem. Once cooked it is tender and tasty!
- I used pre-cooked, shelled edamame. If you are using frozen, be sure to thaw before adding it to the skillet.
- To add even more protein to this dish, use super firm tofu. It is more dense and has 30 extra grams of protein per block!
- If you don't have leftover rice, cook 1 cup of uncooked rice like you normally would. Transfer it to a baking sheet and spread in an even layer. Place in the freezer for 10-20 minutes.
- Inspired by Bon Appetit.
Nutrition
Calories: 411kcal | Carbohydrates: 45g | Protein: 20g | Fat: 17g