Tofu & Vegetable Fried Rice Bowl

Golden crispy tofu along with stir fried vegetables, edamame and fried rice, topped with toasted sunflower seeds. I love toasting sunflower seeds and adding them to dishes, they add a great crunch and have a lovely flavour

Yield; Four servings (620kcal per serving) Cook time; 15 minutes

You’ll need;

  1. 300g/10.5oz (dry weight) rice, boiled then left to cool
  2. Four tablespoons of sesame seeds
  3. Two tablespoons of non-dairy margarine
  4. 400g/14oz tofu, drained, pressed and sliced into 12 equal slices
  5. Two red peppers, thinly sliced
  6. 250g/9oz chestnut mushrooms, roughly chopped
  7. Four small handfuls of baby spinach
  8. 320g/11oz frozen edamame beans
  9. For the fried rice; Two tablespoons of both light soy sauce and water. One tablespoon of both toasted sesame oil and white wine vinegar. One teaspoon of the following sriracha, onion powder, garlic powder and ginger. Finally a good pinch of sugar


  • Firstly toast the sesame seeds in a dry frying pan over a medium heat. They’ll only need about four minutes before they become golden and fragrant. Once they’re done, set them aside
  • In a pan over medium high heat melt the margarine. Once melted add the tofu and fry for seven minutes on each side. Season to taste with salt and pepper
  • While the tofu is cooking, in a separate frying pan over a medium high heat, add the peppers and mushrooms. Fry them for about ten minutes, stirring occasionally
  • Four or five minutes before the peppers and mushrooms are done, add in the rice. Whisk together everything listed in point nine in the list above. Then drizzle this on top of the rice, mix well to combine
  • Cook the edamame as per the instructions on the packet. I simply microwaved mine for a few minutes
  • To serve, add the rice to a shallow bowl, top with fresh spinach, cooked vegetables, tofu and edamame. Finally sprinkle over the toasted sesame seeds

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