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Curried Tofu Hash with Cilantro Fried Rice
This tofu hash reheats very well in the microwave, so it's an excellent option for lunch to take to work or merely a make-ahead meal.
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Course:
Main Course
Cuisine:
American
Diet:
Vegetarian
Keyword:
Curried Tofu Hash, Curried Tofu Hash with Cilantro Fried Rice, tofu hash
Servings:
2
servings
Calories:
518
kcal
Author:
Oh My Veggies
Ingredients
For the curried tofu hash:
3
green onions
white and green parts
½
carrot
14-
ounce
block extra firm tofu
1
tablespoon
vegetable oil
1 ½
teaspoons
curry powder
⅓
cup
frozen peas
1 ½
tablespoons
soy sauce
2
teaspoons
rice vinegar
For the cilantro fried rice:
1
egg
1
tablespoon
plus 1 teaspoon vegetable oil
2
cups
cooked white rice
1
tablespoon
soy sauce
¼
cup
finely chopped cilantro
US Customary
-
Metric
Instructions
For the curried tofu hash:
Finely chop the green onion, then set aside.
Peel and shred the carrot, then set aside.
Pat the tofu dry with paper towels, then grate on a box grater.
In a non-stick pan, heat 1 tablespoon vegetable oil until shimmering.
Add the tofu to the oil and fry, stirring frequently, until it starts to turn light-brown (about 7 minutes).
Stir in the carrot and fry for 2 minutes.
Stir in the green onion and fry for 1 minute.
Stir in the curry powder and the peas and fry until the peas are thawed.
Stir in the soy sauce and the rice vinegar.
Season with more soy sauce to taste.
For the cilantro fried rice:
Lightly beat the egg, then set aside.
Heat the oil in a non-stick pan until shimmering.
Add the rice to the pan and fry, stirring frequently, until it starts to brown (about 10 minutes).
Push the rice to the sides of the pan to create a small, empty space in the middle of the pan.
Pour the remaining oil into the middle of the pan.
Drizzle the egg into the middle of the pan and let sit, without stirring, for 10 seconds.
Stir to distribute the egg evenly in the rice.
Turn the heat off and stir in the soy sauce and the cilantro.
Nutrition
Calories:
518
kcal
Carbohydrates:
57
g
Protein:
26
g
Fat:
21
g
Saturated Fat:
13
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
3
g
Trans Fat:
1
g
Cholesterol:
82
mg
Sodium:
1431
mg
Potassium:
630
mg
Fiber:
4
g
Sugar:
5
g
Vitamin A:
3181
IU
Vitamin C:
15
mg
Calcium:
127
mg
Iron:
5
mg
Craving more veg-friendly recipes?
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