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Purple fried rice with tofu bacon (v)

Adapted from Mel's tofu bacon and Johanna's tofu bacon variation
Similar to (but better than!) my previous version of purple fried rice
Serves 3 - 4

Original post (with pictures) here


For the tofu bacon
350g firm tofu, drained and pressed
1/4 cup soy sauce
1/4 cup water
1 tbsp tomato sauce
2 tbsp maple syrup
1 tbsp nutritional yeast
1 tsp paprika
Spray oil, for cooking

For the fried rice
1 cup white rice, uncooked
1 onion, diced
3 purple carrots, peeled and thinly sliced
1 capsicum, diced
1/2 cup mushrooms, peeled and sliced

1. Slice the tofu into long slices and press using your preferred tofu pressing method (mine is between tea towels under a pile of books).
2. While the tofu is pressing, combine the tofu marinade ingredients in a jug or dish and whisk to combine. Transfer the tofu strips to a shallow dish and cover with the marinade. Place in the regrigerator and allow to marinate for at least 4 hours.
3. When the tofu is ready, heat a non-stick pan with oil or oil spray and cook the tofu strips until browned and slightly crispy. Set aside while you cook the rice; they will get crispier on standing. Cut into smaller squares before using.
4. Cook the rice according to packet instructions, until just cooked (I used white rice and cooked it on the stove top using the absorption method).
5. While the rice is cooking, stir fry the onion in a large non-stick pan until lightly browned (use oil to taste). Add the carrot, capsicum and mushroom and stir fry for a further 2 - 3 minutes. Add the tofu and rice and mix through. Keep over low heat, stirring occasionally, for another 5 or so minutes.