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 8 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
Tried this recipe?Let us know how it was!

You Might Also Like…

Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. 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.