In this post, I am excited to share my Vegan Brown Fried Rice recipe with Cashews and tofu. This dish is nutritious and flavorful, combining wholesome brown rice, crunchy cashews, and savory tofu.
It’s a satisfying vegan meal packed with protein and deliciously seasoned with a blend of Asian-inspired flavors.
Tips for the Perfect Fried Rice
For optimal results, use day-old rice to achieve the desired crunchiness. Ensure the wok or pan is hot before adding ingredients to prevent sticking.
For added flavor depth, experiment with different sauces like soy sauce or oyster sauce.
Cultural Variations in Fried Rice
Across Asia, fried rice takes on regional characteristics. Indonesian Nasi Goreng or Thai Khao Pad offers unique spice profiles and ingredients. I was inspired by the Peruvian arroz chaufa for this dish.
Arroz Chaufa from Peru is a beloved dish that reflects the fusion of Chinese and Peruvian cuisines. It features fried rice stir-fried with vegetables and meat such as chicken or pork and often includes soy sauce and Peruvian spices, creating a flavorful and hearty meal.
Healthier Twists on Fried Rice
Modify fried rice with brown rice or quinoa for added fiber and nutrients. Incorporate lean proteins like chicken, tofu, or shrimp and plenty of vegetables for a balanced meal.
These adjustments maintain the dish’s flavor while enhancing its nutritional value.
About this recipe
I am using brown rice instead of the typical white rice in this recipe. One thing to consider is choosing Long-Grain rice and cooking your rice with just enough water to be al dente.
I am adding marinated Tofu chunks with soy sauce and garlic powder, small pieces of Bell pepper, and delicious cashew nuts marinated with maple syrup.
No eggs in this recipe
Since this recipe is vegan, I’ve opted not to include the typical omelet. Instead of using oyster sauce, I’ve substituted it with a vegan version of mushrooms, conveniently found in most supermarkets or Asian specialty stores.
This alternative maintains the dish’s savory flavor while catering to a plant-based diet.
Adding the acidic touch
This fried rice reaches another level of deliciousness when served with acidity, such as slices of lime or a side of small tomato salad dressed with lime juice and oregano.
For a vibrant twist, consider preparing a fresh Pico de Gallo, adding a burst of flavors that beautifully complement the savory richness of the dish.
Vegan Fried Rice With Cashew & Tofu Recipe
Vegan fried rice with cashew & tofu
Ingredients
- 350 grams Brown long grain rice.
- 400 ml Water to cook the rice.
- 150 grams Firm tofu.
- 1/2 Red bell pepper.
- 4 Garlics.
- 3 tablespoons Fresh chopped ginger.
- 1/2 cup Fresh spring onion.
- 50 grams Baked Cashew.
- 4 tablespoons Vegetable oil.
- 1/2 teaspoon Sesame oil.
- 2 tablespoons Vegan Oyster Sauce.
- 3 tablespoons Soy sauce.
- 2 Limes to garnish.
- Salt.
- Pepper.
Instructions
- Prepare the rice in a rice cooker or a regular pan. When it is ready, stir it with a fork or chopstick and remove it from the pan to let it cool.
- After draining the liquid from the Tofu, cut it into chunks. Place them in a bowl and add salt, pepper, and half a teaspoon of garlic powder; stir with a spoon.
- Add two tablespoons of vegetable oil to a frypan or pan and bake the tofu chunks until they are gold (add more oil if necessary). When they are ready, remove them from the pan and set aside.
- Mix one tablespoon of maple syrup in a bowl with the cashew.
- Cut the bell pepper into small squares.
- Chop the garlic into small pieces.
- Peel off the skin of the ginger and chop it finely.
- Chop the spring onions finely.
- Add two tablespoons of oil to the pan and the bell pepper, ginger, garlic, and a pinch of salt. Fry, mixing with the help of a spatula until it is golden but be careful not to burn the garlic.
- Add the spring onion and mix.
- Add the Tofu chunks.
- Add the cashew.
- Finally, mix all well with the vegan oyster sauce, soy sauce, and sesame oil.
- Serve the fried rice with a slice of lime.