There are some things you just don’t ever think about until faced with them, like how to create egg fried rice without egg!
I have always loved this slightly stodgy, warming, comforting dish and the fact it is a great way to use any leftovers up. So I wanted to find a way to recreate it without egg. Cue the Tofu!
Tofu is a weird and wonderful ingredient that before J’s allergies I had only ever had as a slightly slimey, tasteless substitute to meat. I have now discovered its versatility though. It is great in baking, especially brownies, and I am now experimenting with it in savoury dishes.
It creates the perfect texture for egg fried rice and adding the tumeric gives it an authentic colour and also a depth of flavour.
This is a basic storecupboard version of vegan egg fried rice but I always add whatever vegetable I fancy or have in the fridge. If, like us, you are not actually vegan then add your favourite meat or prawns to the dish. I served ours with chicken and it worked great.
Ingredients (serves 4)
300g silken tofu
1/2 tsp black pepper
4tbsp vergatable oil
1 red onion or small bunch spring onions
150g frozen sweetcorn
150g frozen peas
3 tbsp soy sauce
Cook rice and leave to cool.
Drain any excess water from the tofu and mash with a fork until broken up. Mix in tumeric and black pepper.
Put 2tbsp oil in a pan and fry tofu gently for 10 mins. Remove from pan.
Add remaining oil and fry onions for 3 mins. Add defrosted sweetcorn and peas and fry for a further 3mins.
Stir in rice and soy sauce until coated. Mix in tofu and serve.
Do you have any great savoury meals with silken tofu? Or know any other ways to substitute the egg? I would love to hear them.