EASY VEGAN FRIED RICE ORGANIC SOY FREE PLANTBASED
222 بار بازدید -
7 ماه پیش
-
Simple meal to make on
Simple meal to make on the fly. Very good as leftovers too ;)
Organic, vegan, soy free, refined sugar free, and plantbased grubbin'.
INGREDIENTS:
2 C extra firm chickpea tofu
2 C brown rice
2 C green onion, chopped
1 C carrots, diced
1 C peas
8 tsp garlic, minced
SAUCE INGREDIENTS:
1/4 C + 2 Tbs coconut aminos
5 Tbs maple syrup
2 Tbs almond butter
4 tsp chili garlic sauce
2 tsp garlic, minced
2 tsp sesame oil
Preheat oven to 400 degrees F. Line a baking tray with parchment paper.
Diced the tofu into small cubes, and allow any excess water to drain off. Place diced tofu onto the parchment paper and bake for 25 minutes.
Rinse the 2 C rice and cook in a rice cooker with 4 C
of filtered water + 3/4 tsp sea salt.
Mix the sauce together thoroughly and add the baked tofu to a bowl with the sauce. Allow the tofu to marinate for 5 minutes.
Heat a skillet to medium heat. Once it is hot, add the tofu into the pan - using a slotted spoon so as to leave most of the sauce behind for later. Cook for 4 minutes until a golden brown on all sides. Remove from the pan and set aside.
Add 8 tsp of garlic, 2 C of green onion, 1 C of carrots, and 1 C of peas to the pan while it is still hot. Sauté for 4 minutes, adding in other 2 Tbs of coconut aminos...stirring throughout.
Add the cooked rice, tofu, and remaining sauce to the skillet with everything else, evenly mix, and cook over medium heat for 4 minutes. Stirring throughout.
Enjoy warm! We added fresh cilantro, steamed broccoli, shredded purple cabbage, and raw organic cashews to the bowl. Nom.
Get YA Some.
Organic, vegan, soy free, refined sugar free, and plantbased grubbin'.
INGREDIENTS:
2 C extra firm chickpea tofu
2 C brown rice
2 C green onion, chopped
1 C carrots, diced
1 C peas
8 tsp garlic, minced
SAUCE INGREDIENTS:
1/4 C + 2 Tbs coconut aminos
5 Tbs maple syrup
2 Tbs almond butter
4 tsp chili garlic sauce
2 tsp garlic, minced
2 tsp sesame oil
Preheat oven to 400 degrees F. Line a baking tray with parchment paper.
Diced the tofu into small cubes, and allow any excess water to drain off. Place diced tofu onto the parchment paper and bake for 25 minutes.
Rinse the 2 C rice and cook in a rice cooker with 4 C
of filtered water + 3/4 tsp sea salt.
Mix the sauce together thoroughly and add the baked tofu to a bowl with the sauce. Allow the tofu to marinate for 5 minutes.
Heat a skillet to medium heat. Once it is hot, add the tofu into the pan - using a slotted spoon so as to leave most of the sauce behind for later. Cook for 4 minutes until a golden brown on all sides. Remove from the pan and set aside.
Add 8 tsp of garlic, 2 C of green onion, 1 C of carrots, and 1 C of peas to the pan while it is still hot. Sauté for 4 minutes, adding in other 2 Tbs of coconut aminos...stirring throughout.
Add the cooked rice, tofu, and remaining sauce to the skillet with everything else, evenly mix, and cook over medium heat for 4 minutes. Stirring throughout.
Enjoy warm! We added fresh cilantro, steamed broccoli, shredded purple cabbage, and raw organic cashews to the bowl. Nom.
Get YA Some.
7 ماه پیش
در تاریخ 1402/10/19 منتشر شده
است.
222
بـار بازدید شده