Today I needed a quick meal. No time to shop as I’m making applesauce. Most everything in the fridge is gone because we had company for the past three days, so I was delighted to see some scrambled tofu just begging to be used. My first thought was fried rice. We still have little crookneck squash from the garden for a perfect addition, and some beautiful tomatoes to slice on the side. That seemed like a good start. The recipe calls for peas and I had about a cup of frozen peas and carrots left in the freezer where I always keep cooked brown rice. No green onions, just regular, but that works!
Les loves the zucchini fritters, and yes, we have some zucchini and I found seasoned crumbs and Cashew Jack Cheese in the freezer. The picture doesn’t show the tartar sauce, but we always use it with the fritters and it is included with the recipe.
- 1/2 lb. extra firm water-packed tofu
- 1 teas nutritional yeast flakes
- 1/4 teas onion powder
- 1/8 teas garlic powder
- pinch tumeric
- 1 1/2 teas McKay's Chickenlike Seas. Vegan --to make your own see Misc.
- 1-2 teas mild olive oil
- 1/4 cup green onions cut in 1/4-inch slices
- 1/2 cup thawed green pea*
- 1 tbsp low-sodium soy sauce
- 2 cups cooked long-grain brown rice --we prefer Basmati
- 1 teas onion powder
- 1/4 teas celery salt
- 1/2 teas garlic powder
- additional soy sauce or salt depending on total amount of veggies used.
- Rinse and drain tofu. Crumble into tiny pieces and mix with tofu seasonings. Saute in non-stick skillet; do not brown. Remove tofu from skillet and set aside, or get a clean skillet to continue.
- Add oil and vegetables of choice to skillet and saute lightly, just tender crisp.
- Add rice and sprinkle seasonings over all. Stir together, including the fried tofu.
- Heat through and serve immediately.
*Other vegetables such as summer squash, bean sprouts, carrots, etc. may be substituted or added. If you prefer not to use tofu, add roasted cashews or cubed gluten pieces, and adjust the seasonings to taste.