Recipe for a simple and quick Vegan "Egg" & Veggie Stir-Fry. Got 15 minutes? Then you can make this delicious, better than restaurant version stir-fry!
Course Main Course
Cuisine Chinese, Vegan
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 2
Calories 416kcal
Author Elephantastic Vegan
Ingredients
2cupscold cooked rice(I used parboiled but you can use whatever you have at hand)
Heat 1 teaspoon peanut oil in large pan and scramble the tofu with your hands or use a fork to do it before adding it to the pan.
Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color.
Keep it on medium high heat while stirring for about 5 minutes.
Peel the carrots & garlic, de-seed the chillis and toss them all in the a food processor - chop until fine. Add them to the hot pan to the scrambled tofu and let it cook for about 5 minutes. Add in the cold rice, give it a good mix and drizzle 1 teaspoon peanut oil on top. Heat it on medium to high heat while stirring for about 5 minutes.
Divide onto two plates, drizzle with sriracha sauce and top with finely cut spring onions.