Pull apart and crumble the tofu. Place it in a large bowl.
Measure spices & unfortified nutritional yeast into a bowl and combine. Then pour spice mixture onto the crumbled tofu and stir until coated. Set aside.
Heat 1 TBSP of the Earth Balance in a big sauté pan andsauté the onions and peppers over medium high heat for 2 -3 minutes. Then add the rest of the veggies (add them frozen if they are frozen, no need to thaw) and sauté for 5 minutes.
Stir the veggies into a wreath shape. Place the remaining 1 TBSP Earth Balance in the middle and add the crumbled tofu & spice mixture to the middle. Stir and sauté everything together. Mash the veggies and tofu into the pan and let it sit for a minute to get nice seared bits, then stir, flip and repeat.
When the veggies are soft & a little browned and the tofu looks yellowish & seared in spots, the Vegan Tofu Veggie Scramble is ready. Taste and add more salt, seasoned salt, and/or unfortified nutritional yeast if desired. Sauté until combined. Set aside until ready to pan-fry with sauce and rice.
Sauce (see notes below if you want to pre-portion)
Combine all sauce ingredients and stir together with a fork.
Veggie Tofu Fried Rice
Take out either 1/4 or 1/2 of the sauce, rice, and scramble depending on how much you want to make. If you want to pan-fry all of it you will either need to do it in two batches or two pans.
Pour the sauce in the pan and heat over medium-plus to medium-high heat. Once it sizzles add the rice, tossing it until rice is uniformly brown. Then add the veggie scramble and pan-fry, stirring and mashing occasionally. Let it sit for 1 minute in the pan to sear before flipping and stirring.
Once hot and seared, the Veggie Tofu Fried Rice is ready to serve & enjoy. Top with sliced scallions and/or Thai basil if desired.
Nutrition Information is approximate.
Make-Ahead Meal-Prep Sauce Measurements
You may want to measure the sauce in small separate containers because it settles. If you make it all in one container, be sure to stir-well before using.If measuring 4x into 4 containers:
I start light on the salt. I usually end up adding up 3/4 teaspoon more after I taste it. It depends on personal preference and how you will be enjoying the scramble. If you are adding a salty sauce or vegan cheese, you may want to keep the salt low. Also, if you are skipping veggies or using less you will likely want to go light on the salt.
Add black salt to make it eggy
My taste buds have changed over the years since becoming vegan. I now find the taste or smell of anything sulfuric or eggy off-putting. However, if you want that eggy flavor, try using a little black salt—a little goes a long way. Add right before serving as cooking can mute or dull the flavor.www.planttestkitchen.com