Add a pop of bright, spicy flavor and probiotic goodness to turn your leftover steamed rice into a delicious and filling meal. It's also vegan, gluten-free, fish-free, and comes together in about 10 minutes, making it the perfect nutritious meal for busy weeknights.
5-7ozfirm pre-baked tofucubed (or make your own - see recipe notes for more homemade options)
¼cupkimchiyou can use more or less depending on your tastes
Add scallions and veggies to a large pan with enough veggie broth to heat them for about 3-5 minutes. The amount of broth will vary depending on the size of your pan. You don't want too much, just enough to heat the veggies though and cook the scallions.
Add brown rice, garlic powder, and tamari and heat for 1-2 minute. Continue adding a little veggie broth when needed.
Add in tofu and cook until heated through 1-3 minutes
Remove pan from heat, then stir in kimchi.
Top with toasted sesame seeds and serve!
Veggies: Use any leftover veggies you have lurking in the fridge or freezer! There's no hard and fast law about what vegetables taste good in vegan fried rice. Brussels sprouts, asparagus, broccoli, cauliflower, green beans, leafy greens... the options are endless!
Make it less spicy. Kimchi can vary widely in terms of spicy heat. If your particular batch is super spicy alone, feel free to cut back on how much you add.
Tofu: If you're making your own bakedmarinated tofu (which I like to do) cook a whole batch beforehand. Why not throw some in the oven or air fryer while the rice is cooking? Or switch out the baked tofu for these Tofu Crumbles or Tempeh Crumbles.
Meal Prep: This recipe is great for meal prep. Be sure to add a little more vegetable broth or water with the rice when you reheat it to keep it from drying out too much. For food safety, make sure you eat it within a week of the originally cooked rice and ensure it reaches a temperature of 165F.