Name: Recipe for Veggie-Packed Fried Rice with Tofu
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 (2 cup) servings
Cuisine: Entrees
Ingredients: 4 cooked brown rice; 1 block extra-firm tofu, drained and cubed; 2 olive oil; 1 large onion, diced small; 1 sliced baby bella mushrooms; 3 large garlic cloves, minced; 3 large carrots, sliced; 1 medium head broccoli, cut into bite-size pieces; 2 shredded purple cabbage; 1/4 liquid aminos; 3 maple syrup; 1/4 ginger powder; 2 kale, chopped; 1/4 cilantro

Recipe courtesy of

Ariel Hinkle

Prep Instructions

Yield: 4 (2 cup) servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Recipe Ingredients

4 cups cooked brown rice
1 block extra-firm tofu, drained and cubed
2 tablespoons olive oil
1 large onion, diced small
1 cup sliced baby bella mushrooms
3 large garlic cloves, minced
3 large carrots, sliced
1 medium head broccoli, cut into bite-size pieces
2 cups shredded purple cabbage
1/4 cup liquid aminos
3 tablespoons maple syrup
1/4 teaspoon ginger powder
2 cups kale, chopped
1/4 cup cilantro

Start rice cooking, and prep tofu. Heat oil in a large wok or frying pan over medium-high heat.
Add cubed tofu to pan and toss gently to coat with oil. Turn the tofu gently every couple of minutes until it is evenly browned and firm.
While tofu is frying, prep veggies. Once the tofu is done, add the veggies. Cook uncovered a few minutes until they begin to soften, stirring frequently. Be careful not to overcook.
Add liquid aminos, maple syrup, and powdered ginger, and toss to coat evenly.
Next, add cooked rice and stir until fully mixed. Cook a few more minutes until heated through. You may cook longer if you like your rice crispy.
Stir in the kale and cilantro right before serving. Serve hot as an entrée, or as a side dish for your favorite Asian meal.