Vegan Tofu 'Egg' Fried Rice

• •16 oz Firm tofu (patted dry and crumbled)
• •0.5 tsp Kala Namak (black salt) (or to taste (can substitute with regular salt))
• •1 tbsp Nutritional yeast
• •1 tsp Onion powder
• •1 tsp Turmeric powder (for color (optional))
• •2 tbsp Vegetable oil (divided)
• •4 cup Cooked rice (day-old cold rice is best)
• •1 cup Carrots (finely chopped)
• •1 cup Frozen peas
• •4 piece Green onions (chopped)
• •4 tbsp Soy sauce (or tamari for gluten-free)
• •1 tsp Toasted sesame oil

Instructions

1. 1

   Pat the excess water from the tofu with a towel, then crumble it into small, 'egg-like' pieces using your hands or a fork. In a small bowl, mix the crumbled tofu with kala namak, nutritional yeast, onion powder, and turmeric (if using) until well combined. Set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok or a non-stick skillet over medium-high heat. Add the chopped carrots and cook for 2-3 minutes until slightly tender-crisp. Add the frozen peas and cook for another 1-2 minutes until heated through. Remove the vegetables from the pan and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the seasoned tofu crumble to the wok and spread it out. Cook, stirring occasionally, for 5-7 minutes until the tofu is hot and has a slightly firm texture, resembling scrambled eggs.

4. 4

   Add the cooked rice, green onion, and cooked vegetables to the skillet with the tofu. Break up any clumps with your spatula. Pour in the soy sauce and sesame oil. Stir-fry for 3-5 minutes, ensuring the rice is fully coated and heated through, and some grains begin to lightly brown.

5. 5

   Serve immediately, garnished with extra fresh green onions if desired.

Chef's Tips

• 💡Using day-old, cold rice is crucial for fried rice. Freshly cooked rice is too moist and will result in a clumpy, mushy dish.
• 💡Don't overcrowd your wok or skillet. If cooking a larger batch, cook in two separate batches to ensure proper browning and even cooking.
• 💡Kala Namak (black salt) provides a distinct sulfurous, 'eggy' flavor. Adjust to your preference. Nutritional yeast adds a cheesy, umami depth.
• 💡For extra flavor, you can add a pinch of five-spice powder or a dash of vegan oyster sauce substitute along with the soy sauce.