Quinoa Fried Rice with Tofu
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4-6 servings
Ingredients
  • 1 cup uncooked quinoa
  • 1 1/2 cups water
  • 2 Tbsp olive oil or canola oil, divided
  • 14-oz block extra firm tofu, patted dry and cubed
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 2 large carrots, sliced into thin coins
  • 1 red bell pepper, chopped
  • 3/4 cup frozen edamame
  • 3 eggs
  • 3 Tbsp Bragg's liquid aminos (or low-sodium soy sauce)
  • 1 Tbsp fish sauce
  • sliced green onions for topping
Instructions
  1. Rinse and drain quinoa. Place in a small pot with 1 1/2 cups water. Bring to a boil and simmer until water is completely absorbed, 12-15 minutes. Set aside until ready to use. (The quinoa can also be cooked ahead of time.)
  2. Heat 1 Tbsp oil in a non-stick pan over medium-low heat. Add cubed tofu and saute until golden-brown, stirring occasionally to brown all sides. Remove from pan and set aside.
  3. Add remaining Tbsp of oil to the pan over the same medium-low heat. Add onion and saute until softened, about 5 minutes. Add garlic and ginger and saute another minute.
  4. Add carrots, pepper, and frozen edamame. Saute, stirring occasionally, until softened, about another 5 minutes.
  5. Push veggies to the sides of the pan and crack the eggs into the middle. Scramble and cook until firm.
  6. Add cooked quinoa, Bragg's, and fish sauce. Stir carefully so that the pan doesn't overflow! Add the cooked tofu and heat through.
  7. Serve topped with green onions. Enjoy!
Notes
For a vegetarian version, substitute an additional Tbsp of Bragg's for the fish sauce.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/10/quinoa-fried-rice-with-tofu/