"Jazz up your Friday night dinner with this super simple fried 'rice'! I've used Morlife Quinoa in replacement of rice, which gives it a fabulous texture and not to mention bumps up the protein content a lot - which, as a vegan is definitely beneficial! Feel free to use any type of quinoa and any of your favourite vegetables, it's a great way to use up any old/left over vegetables that are hanging out in your fridge waiting to be thrown out. Perfect for lunch, dinners and super quick to make - you're gonna love this one." - Sam Murphy, So Beautifully Raw
2 cups Morlife Certified Organic Quinoa Grains (White or Tricoloured)
300g firm or silken tofu, drained from any liquid on paper towels
1tbsp coconut oil
1 brown onion, finely chopped
2 cloves of garlic, minced
1 red bell pepper, finely chopped
1 cup broccoli florets, roughly chopped
sliced green onion (to serve)
sliced carrot (to serve)
black sesame seeds (to serve)
salt & pepper to taste
3 tsp grated ginger
6 tbsp tamari
2 tbsp mirin
2-3 tbsp maple syrup or coconut nectar
1 tsp toasted sesame oil
1 tsp five spice powder
2 tsp garam masala
STEP BY STEP
1. Whisk together the sauce ingredients and set this aside.
2. Cook the quinoa by following the package directions. Rinse and cool under water and set aside. (Ensure you do not overcook the quinoa as you do not want it sloppy - al dente is perfect)
3. Meanwhile, in a large wok or frying pan, lightly fry the brown onion and garlic in coconut oil until fragrant and slightly browned. Add the red pepper and broccoli to the pan and stir fry for a few minutes.
4. Add the cooked quinoa and the sauce you whisked earlier, stir well and fry on a medium heat for 2-3 minutes.
5. Crumble the tofu with your hands into the wok/pan - the tofu is going to mimic 'fried eggs'. Break it apart with a fork if there are still large chunks in the pan.
6. Fry for a few more minutes then remove from heat. Season to taste.
7. Serve on your disk of choice and garnish with sesame seeds, carrot and sliced green onion. Enjoy!