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Tofu scramble makes the best fried rice!  I often have cooked rice in the fridge and this is one of my favourite quick and easy leftover meals.  It makes a great work day lunch, but can also be poshed up if you're having friends for dinner - win win!

Serve with a sprinkle of Tamari seeds for an extra nutrition boost. 

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Serves 2 

Gluten free

Not suitable for freezing.    

Soya is an excellent source of protein, calcium, selenium, manganese

and copper. 

Brown rice is rich in fibre, calcium, folate, B12, potassium and antioxidants. 


1 cup shredded red cabbage

2 cups cooked brown rice

2 cups tofu scramble

Dash Tamari (gluten free soya sauce)

Couple of handfuls of fresh baby spinach leaves, chopped or 4 cubes chopped frozen spinach (defrosted & water squeezed out)

Dash sesame oil 

Squeeze lime juice

Tamari seeds & lime wedge to serve 

Spicy peanut crumb 

5 tbsp salted peanuts

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

Black pepper

Blitz all ingredients in a small hand blender, until you have a fine crumb - don't over blend or the oil in the peanuts will start to turn it into something more akin to peanut butter.  Adjust cayenne to suit your taste for heat! 


Spritz a frying pan with olive or coconut oil and stir fry red cabbage for a couple of minutes.  Add cooked rice and fry for a further 2 mins, stirring.

Add a dash of Tamari, sesame oil and the tofu scramble.  Combine thoroughly and add spinach, a tablespoon of peanut crumb & a squeeze of lime juice. Stir fry until completely combined and piping hot. 


Serve with another sprinkle of spicy peanut crumb, tamari seeds and a slice of lime. 

Tofu press -

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