Veggie and Tofu Unfried Rice

After watching them add a pound of butter while making fried rice last weekend at hibachi, I wanted to find a healthy oil-free option that was still full of flavor. I cooked brown basmati rice in the rice cooker with miso broth which added a lot of asian flavor without tons of added calories. I sautéed broccoli, mushrooms, onions, carrots, and green onions with 1/2 block of extra firm tofu (crumbled), and chopped kale. The crumbled tofu acts as the scrambled egg in the fried rice and gives it the same texture as egg. Using a nonstick wok worked really well because I could saute all of the veggies and tofu without having to use oil, and added minced garlic and ginger for flavor. I topped it off with low sodium soy sauce and coconut aminos and it was exactly what I had in mind.

Veggie and Tofu Fried Rice

1/2 block of extra firm organic tofu, crumbled

4 cups brown basmati rice, cooked

2 crowns broccoli, chopped

10 oz baby Bella mushrooms, sliced

1/2 cup shredded carrots

1/2 yellow onion, diced

4 handfuls kale, finely chopped

1 tsp minced garlic

1 tsp minced ginger

4 scallions, finely sliced

1/2 cup low sodium soy sauce

1/8 cup coconut aminos

1/2 tsp pepper

1. Cook brown rice, or I used leftover rice and the cold rice helps it not get mushy while cooking.
2. In a large wok, sauté broccoli, onions, mushrooms, and carrots for 5-7 minutes.
3. Add 1/2 block of crumbled tofu, and finely chopped kale over medium heat.
4. Add garlic, ginger, scallions, and pepper and then add the rice to the veggies.
5. Top with soy sauce and coconut aminos and combine.

Top with extra green onions and sesame seeds!