- 1 tablespoon olive oil
- 1/2 (12 ounce) package firm tofu, cubed
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 onion, minced
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- 3 cups cooked white rice
- 4 eggs, beaten
- 1 (8 ounce) package frozen chopped spinach, thawed
- 1 teaspoon sriracha hot sauce, or to taste
- Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
- Stir rice, egg, and spinach into the tofu mixture until egg is no longer runny, about 5 minutes. Stir in sriracha; season with salt and pepper.
05/13/2018
recipepes.com
Protein-Packed Vegetarian Fried Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
