charred brussels sprout and portabella fried rice with crispy tofu



I was vegan for five years. Did you know? Well, some things in life change. I’m an omnivore these days but grapple with my meat eating frequently. Maybe someday I will transition back to plant based, but I do try to eat at least 2-3 vegan meals a week. Here’s one.

CHARRED BRUSSELS SPROUT AND PORTABELLA FRIED RICE WITH CRISPY TOFU
Serves 6
6SP PER 1 1/2 CUP

5 cups cooked day old rice (I love short grain brown rice for this)
2 cups quartered Brussels sprouts
2 portabella mushroom caps, gills removed, and chopped
4 cloves minced garlic
1# tofu, pressed and sliced
2T neutral oil
3T soy sauce (I use reduced sodium Tamari)
2tsp sesame oil
Salt and pepper to taste

In a LARGE sauté pan, preheated to medium high, add 1T of the  neutral oil (I used coconut) and then place the tofu slices in a single layer. Sprinkle with salt and pepper and DO NOT STIR! Only when the tofu  releases from the pan is it ready to turn. Flip and cook another minute or two, until crisp on both sides. Remove from pan and set aside.

In the same pan, add the remaining neutral oil.
Add in portabellas and Brussels. Season lightly w salt and pepper. Cook on medium high until browned.

Add garlic and sesame oil and stir. Add in cold rice and soy sauce. Crank the heat to high. Stir until mixed thoroughly and hot throughout.

Serve with crispy tofu and optional sesame seeds

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