Tofu fried rice
The trick to making sure your fried rice is perfect is using day-old rice (see recipe tip). Only add the peas and sweetcorn at the last minute so they retain a bit of crunch – that way they contrast really nicely with the creamy tofu.
This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.44 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
Nutrition information can be found in the tips.
Ingredients
- 1 tsp vegetable oilÌý
- 3 spring onions, thinly sliced, sliced green parts reserved to garnish
- 2 garlic cloves, finely chopped or grated
- 80g/2¾oz leftover cooked rice (see recipe tip)
- 200g/7oz silken tofu, roughly crumbled
- 3 tbsp soy sauce
- 75g/2½oz frozen peas
- 50g/1¾oz frozen sweetcorn
Method
Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened.Ìý
Turn up the heat, add the rice and fry for 2 minutes.ÌýAdd the tofu and soy sauce and toss gently to combine.Ìý
Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish.
Recipe Tips
If following the Budget vegan meal plan for one, you will have cooked rice leftover from the chilli no carne recipe. Alternatively, cook and cool 50g/1¾oz long grain rice (ideally a few hours in advance).
The rest of the tofu is used in the Courgette and sweetcorn fritter recipe.
Each serving provides 450 kcal, 24.6g protein, 10.8g carbohydrate (of which 3.7g sugars), 2.6g fat (of which 0.4g saturates), 1.5g fibre and 1.36g salt.
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