Vegan Tofu Fried Rice Bowl

About

When you ordered Chinese takeout in the past, you probably ate a full day’s calories in a single meal already! Now, you can eat a big helping of homemade “Chinese takeout” without feeling guilty and it’s healthy enough to satiate you throughout the day. This vegan recipe is made with cauliflower rice fried in coconut oil and soy sauce. Served on top is a heaping pile of green, shelled edamame and tender brown mushrooms. Also on top is the star of the show: firm tofu sauteed in its own marinade with ginger and green onion. The complete bowl makes a full meal, but there are ways you can add more to the dish without breaking your macros. All the ingredients are safe to store in your refrigerator for up to 3 days, so you can make multiple batches for meal prepping your Keto recipes. Simply microwave, or you can even eat the bowl cold!

Vegan Keto Toppings I Can Use

Almost any vegan Keto topping you add to your fried rice bowl is going to add some carbohydrates. Try to choose toppings that add fibrous carbs instead of net carbs. For example, avocado can rise in carbohydrates, but it’s mostly fiber. If you’re trying to add more fat to your fried rice bowl, try making a spicy mayo topping using vegan mayonnaise and Sriracha.

What Other Vegetables Can I Use?

If you want to add more ingredients to your fried rice bowl, many vegetables you typically see in takeout dishes are Keto-friendly. Dark green vegetables, such as bok choy and Chinese broccoli, will add fiber, nutrients, and some calories. You may want to try adding nuts to your bowl, such as sauteed cashews, which add lots of fat and wholesome carbohydrates.

Ingredients

3 oz tofu, raw (not silken), not cooked, extra firm, not drained
¼ cup vegetable broth, bouillon or consomme
½ teaspoon ginger root raw
½ teaspoon lemon juice
1 tsp, chopped scallions
1 tablespoon coconut oil
1 ½ teaspoon sauce soy
1 cup cauliflower rice
½ tsp, chopped garlic
½ tablespoon sesame seeds
½ tbsp, chopped scallions
2 oz edamame (shelled)
2 oz brown mushrooms (italian or crimini mushrooms), raw
1 teaspoon olive oil

Instructions

Prepare the tofu first so it has time to marinate at least 1 hour before you make the rest of the recipe. Use paper towels to absorb excess water from a whole block of tofu before you cut your appropriate portion size. Cut the portion of tofu through the middle and then dice it into 1-inch cubes. Place all the tofu cubes in a container not much bigger than the cubes’ volume. In a small dish, combine vegetable broth, fresh ginger, lemon juice, and chopped green onion, and then pour the marinade into the container of tofu.
Cover the container and marinate the tofu in your refrigerator for at least 1 hour. Since you’re using a small amount of tofu, you don’t want to marinate it much longer. When it’s time to cook the rest of the recipe, make the fried rice. In a wide pan, melt the coconut oil over high heat. When the coconut oil is hot, pour the soy sauce in and let it simmer for just a couple of seconds. Then, pour the cauliflower rice into the pan and gently toss with a spoon as the rice fries in the oil and soy sauce.
Season the rice with minced garlic, sesame seeds, and more chopped green onion. Keep stirring and cooking until the rice is fried and there’s no more liquid in the pan. Transfer the fried rice to a serving bowl and return the pan to the stovetop. Next, combine shelled edamame soybeans and chopped cremini mushrooms. Heat the olive oil in a pan on high heat, and dump the beans and mushrooms into the hot oil. Stir and toss until the ingredients cook down and lightly brown – about 3-4 minutes.
Arrange the edamame and mushrooms on top of the fried rice. Return your pan to the stovetop once more to cook the tofu. Don’t add any more oil, but heat the pan on medium-high heat. Once heated, pour the tofu and all the marinade into the pan. Let the tofu sizzle and cook to golden on one side before flipping the pieces over. Keep cooking and flipping the tofu in the pan until all the pieces are coated in a lightly caramelized brown sauce.
Arrange the tofu and sauce over your bowl of rice and vegetables. At your discretion, you may garnish the bowl with other vegan Keto ingredients, but make sure to add them to your food log. The original recipe here was simply garnished with additional chopped green onion and some red chili flakes. You can eat the bowl while it’s fresh and hot; but, just like real takeout, the dish also tastes good cold!