Vegetable Non-Fried Rice
Serves: 5-6
 
Ingredients
Rice
  • 3 cups of dry short-grain brown rice
Tofu Egg
  • 20 oz extra firm tofu (I buy two-10oz packages)
  • 1 tbsp powdered turmeric
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tbsp soy sauce (gluten-free, if needed)
Vegetables
  • 2 cups of carrots, diced into pea-sized cubes
  • 1.5 cups of chopped red or green cabbage
  • Half of a medium yellow onion, diced
  • ⅓ cup of minced red bell pepper
  • 1 cup of sliced mushrooms, stems removed (white button, cremini, or shitake work well)
  • 1.5 cups of frozen green peas
  • 3 garlic cloves, minced
  • 1-15oz can of baby corn, rinsed, drained, and chopped into dice-sized chunks
  • 1 bunch of green onions, minced (use mostly the green part)
Sauce
  • ¼ cup of low-sodium soy sauce (gluten-free, if needed)
  • 1 tbsp of chili sauce
  • 2 tbsp rice vinegar
  • 1 tbsp rice wine
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tbsp toasted sesame oil
Instructions
Rice
  1. Cook the brown rice however you’d like.
Tofu Egg
  1. Preheat oven to 400 degrees.
  2. Drain and press tofu (If you haven’t done this before, you can look up different methods. I simply wrap the tofu blocks in paper towels and gently press down until most the liquid is gone).
  3. Crumble the tofu into a medium mixing bowl. Aim for chunks of tofu the size of a playing die.
  4. Add the seasoning and toss until the tofu is well coated.
  5. Evenly spread the pieces on a parchment-lined baking sheet and bake for ~30 minutes, or until the tofu begins to brown a little.
Sauce
  1. Mix all ingredients in a bowl and whisk until smooth. Set aside.
Vegetables
  1. In a large skillet or wok, add a tablespoon of sesame oil and a tablespoon of soy sauce. Heat over medium/high heat until it starts to sizzle.
  2. Add the carrots and toss. Cook for a minute.
  3. Add the cabbage, yellow onion, red pepper, and mushrooms. Cook for five minutes, stirring and tossing frequently.
  4. Add the green peas, garlic, baby corn, and pre-mixed sauce. Cook for another 2-3 minutes, or until all the veggies are slightly tender. Stir frequently and DO NOT overcook the vegetables. You want them to have a nice crunch.
  5. Once the veggies are slightly tender, but still crunchy, remove from heat and add the green onions.
Final Product
  1. In a large mixing bowl, add the cooked rice, the sautéed vegetables, and the baked tofu egg. Drizzle with a little more toasted sesame oil and soy sauce, then stir well.
  2. Add additional soy sauce or chili sauce as needed.
  3. Enjoy!
Recipe by Eat Wild Greens at http://eatwildgreens.com/2019/05/30/vegetable-non-fried-rice/