Yeah yeah, it’s not actually Monday, but I didn’t want to miss sharing this tasty twist on a takeout staple with you all!
I’m about to embark on a sprint-to-the-finish diet plan before my follow up blood tests. This week is caffeine-, alcohol-, dairy-, and gluten-free, and that’s just in preparation! Well, I set out to make my go-to use-all-the-veggies recipe, fried rice, and remembered soy sauce has gluten (why you gotta play me like that, soy sauce??). Good thing I had liquid aminos on hand, and I have to say that my fave stir-fry sauce tastes just as good, if not better, without the Kikkoman. I also swapped the rice for super-speedy cooking quinoa (hangry is real).
Of course, feel free to substitute whatever veggies you like best or have on hand, because that’s the point! I had leftovers for lunch today, and they reheated (and tasted) wonderfully.
Tofu Fried Quinoa
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, minced
- 7 oz extra-firm tofu, drained and cubed
- 2 bell peppers, sliced
- 5 mushrooms, sliced
- 4 leaves kale, chopped
- 2 cups cooked quinoa
- 2 tablespoons toasted sesame oil
- 1 tablespoon sriracha
- 1 tablespoon rice wine vinegar
- 1 tablespoon liquid aminos, or tamari
- 2 large eggs, lightly scrambled
- Salt & pepper
- Scallions, thinly sliced
Heat olive oil in a wok or deep skillet over medium high heat. Add onion, garlic, and ginger, and sauté until onions are soft, about 5 minutes.
Add the tofu and stir as it starts to brown, 3 minutes. Stir in peppers, mushrooms, and kale, and let cook for an additional 5 to 7 minutes.
Meanwhile, whisk or shake together the sesame oil, sriracha, rice vinegar, and liquid aminos. Add the quinoa and your dressing mixture to the wok and toss to combine.
Make a well in the center of the wok and add the eggs, constantly stirring to coat. Stir until the egg is fully incorporated and cooked through. Top with sliced scallions and serve.
What’s your favorite ingredient swap?