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.
Not suitable for freezing.
Soya is an excellent source of protein, calcium, selenium, manganese
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
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 - https://www.tofuture.com
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