Plant-Based Whole30 Veggie Fried Rice
Photo Credit: Ellie Yamanaka

Extra-Veggie Fried Rice: a Plant-Based Whole30 Dinner Recipe

Plant-Based Whole30 Veggie Fried Rice

Extra-Veggie Fried Rice

5 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 3

Ingredients
  

For the Tofu "Eggs"

  • 1 (16-oz) block extra-firm tofu ,pressed and crumbled
  • 3 tbsp nutritional yeast
  • ¾ tsp black salt
  • ½ tsp ground turmeric
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • 1 tbsp coconut oil, avocado oil, or extra-virgin olive oil

For the Cauliflower Rice

  • 3 tbsp coconut oil, avocado oil, or extra-virgin olive oil
  • 5 green onions ,green part only chopped
  • 1 (1-inch) piece fresh ginger ,peeled and minced
  • 6 cups cauliflower rice
  • ½ cup finely chopped carrots, asparagus, or broccoli
  • 3 tbsp coconut aminos
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • ½ tsp garlic powder
  • ¼ tsp crushed red pepper
  • 1 baby bok choy or ¼ bunch kale ,sliced into ribbons then halved crosswise
  • ½ cup chopped cashews

Instructions
 

Make the Tofu "Eggs"

  • Finely crumble the tofu into in a medium bowl. In a small bowl, stir together the nutritional yeast, salt, turmeric, and smoked paprika. Sprinkle seasoning on the tofu and stir to combine. In a large skillet, add the seasoned tofu and cook, stirring, until the tofu is cooked, about 4 minutes. Cover to keep warm.

Make the Cauliflower Rice

  • In an extra-large skillet, heat the oil over medium heat. Add the cauliflower, carrots, green onions, and ginger. Cook, stirring often, until the cauliflower and carrots are tender-crisp, about 4 minutes.
  • Add the coconut aminos, vinegar, sesame oil, garlic powder, and crushed red pepper; stir to combine. Add the tofu and bok choy; stir. Cover and let stand until the bok choy is wilted and tofu is heated through, about 2 minutes. Top servings with cashews. Makes 6 cups.

Notes

Tip: To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.
 
Keyword Plant-based
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Published by Lindsay Rhodes

Lindsay Rhodes, our Digital Marketing Coordinator, currently resides in Ann Arbor, MI. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. A huge sports lover, Lindsay loves playing basketball, volleyball, and beach volleyball in her free time. When she’s not diving for a ball, she enjoys reading, traveling , and spending time with friends.