Vegan tofu-fried rice
A delicious vegan take on egg-fried rice! With silken tofu which has a texture reminiscent of scrambled egg, Tilda wholegrain rice for a healthier alternative to the usual white rice and kala namak (black salt); a naturally sulphurous salt which gives off a pleasant ‘eggy’ aroma. Serve with kimchi, either store-bought or have a go at making it yourself. Courtesy of Joey O’Hare, Great British Chefs
- Time: 30 min
- Servings: 2
Source: Tilda Rice India
Ingredients
- of Tilda Brown Basmati Rice
- sesame oil
- onion, diced
- stalk of celery, finely chopped
- garlic clove, finely grated
- knob of ginger, thumb-sized, finely grated
- green chilli, finely chopped
- large carrot, halved and finely chopped
- baby corn, halved lengthways
- of frozen peas
- of silken tofu
- turmeric
- black salt
- bunch of coriander
- of tamari, or soy sauce
- spring onions, finely sliced
- TO SERVE
- lime, cut into wedges
- of toasted sesame seeds
- of kimchi