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Tofu Vegetable Fried Rice

Amber Gray
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dairy Free
Servings 4
Calories 326 kcal

Ingredients
  

  • 1 tablespoon canola oil
  • 1 yellow squash diced
  • 1 sweet onion diced
  • 2 carrots diced
  • 2 cups cooked brown rice
  • 3 large eggs lightly beaten
  • 4 ounces baked tofu , cut into ¼” pieces
  • 3/4 cup frozen peas
  • 2 teaspoons ground ginger
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons reduced-sodium soy sauce
  • 1/3 cup cashews

Instructions
 

  • Heat oil in large skillet over medium heat. Add squash, onion, carrots and cook 4-5 minutes, stirring occasionally, or until veggies are soft.
  • Add cooked rice, stir and let sit 2 minutes to brown.
  • Mix veggies and rice; push to the sides to make hole in middle. Pour eggs into hole; let sit 1 minute to set. Working in sections, flip eggs over and let sit on other side for 1 minute. Chop eggs into pieces; mix well.
  • Add tofu and cook 1 minute. Add peas, seasonings, soy sauce and cook 2 minutes.
  • Remove from heat; top with cashews.

Nutrition

Calories: 326kcalCarbohydrates: 37.93gProtein: 14.07gFat: 12.87gSodium: 514mgFiber: 5.18gSugar: 5.49g
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