vegan | gluten-free | oil-free | easy | 30 minutes or less | veggie-packed | main dish | year-round

This recipe is often requested when someone is wanting some delicious comfort food for dinner. There are actually more veggies in this dish than rice, yet it’s still so satisfying. A big part of that is the scrambled tofu, which replaces the egg traditionally found in fried rice. It gives a nice texture and absorbs that salty curry sauce so nicely. Either cabbage or bok choy work well in this, or both! Make it the way you like it best, or choose to mix it up each time for more variety in your meals.

Weeknight compatible? Check! Yes, while this fried rice is comforting and delicious, it’s also easy to prepare and ready within 30 minutes! You can prep as you go with this recipe so that the timing works out. It’s a meal all by itself or have it as a side - whatever works for you. This is a great dish to make if you have leftover rice or other grains, like quinoa. It’s ok if you don’t, though - have the rice cooking while you make this dish - it’s added at the end, so it all works out.

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QUICK & EASY VEGAN CURRY FRIED RICE RECIPE

vegan | gluten-free | oil-free | easy | 30 minutes or less | veggie-packed | main dish | year-round

TIME: PREP AS YOU COOK 30 minutes | PREP BEFOREHAND + 10 minutes
SERVINGS: 4 LARGE SERVINGS OR 8 SIDES

INGREDIENTS

• 1 pound extra firm or super firm tofu

• ½ cup raw cashews

• ½ cup chopped shallots or onion

• 1 tablespoon minced garlic

• 1 cup chopped shiitake mushrooms

• 1 ½ cups chopped bok choy or cabbage

• 1 cup frozen peas

• 2 cups cooked rice, cooked following the package instructions (I used basmati here)

• 1 ½ teaspoon curry powder of choice

• 1 teaspoon maple syrup

• 3 tablespoons tamari, soy sauce, or coconut aminos

• 2 tablespoons water

• ¼ cup scallions, chopped the way you like them

INSTRUCTIONS

1. If you don’t have rice prepared, start cooking it now according to the package instructions (typically ready in 30 minutes).

2. Using a tofu press, press the tofu. If you don’t have a press, wrap the tofu in a clean dishcloth and set a heavy pot lid on top, preferably cast iron. Set aside.

3. Heat a large stir-fry pan over medium heat for a couple minutes, then turn it down to a bit under medium and add the cashews. Stir occasionally for a few minutes until fragrant and golden. Remove the cashews and set aside.

4. Add the shallots or onion to the pan, stirring occasionally for about 5 minutes, then add the garlic and mushrooms. Stir a couple minutes, then add the tofu. Cook about 5 minutes, stirring occasionally, then add the bok choy or cabbage, peas, and prepared rice and cashews. Cook a few more minutes, stirring occasionally.

5. Meanwhile, make the sauce by stirring together the curry powder, tamari/soy sauce/coconut aminos, and water. Add it to the rice mixture, stirring well to incorporate the sauce. Cook a couple more minutes, then stir in the scallions or reserve them for garnish.

6. Serve and enjoy. Leftovers can be stored in an airtight container in the fridge for a few days.

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