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Quinoa Fried Rice with Peanut Tofu ingredients:

1 1/2 cup of cooked quinoa

2 Tbsps of vegan butter

1 cup of liquid vegan egg

1-2 tbsps of sesame seed oil

1/4 cup of diced yellow onions

1 Tbsp minced garlic

1 cup of frozen peas and carrots

1/3 cup of green onions

2-3 tbsp liquid aminos (coconut aminos) or soy sauce

1 tsp garlic powder

Salt, pepper, to taste

Toppings: additional green onions, chili oil crunch

Peanut Tofu ingredients:

1/2 block of extra firm

Tofu (frozen and then thawed out completely)

1/4 cup of liquid aminos (or coconut aminos)

1 Tbsp of olive oil

2 tbsp of corn starch

2 tbsp of liquid aminos

2 tbsp of peanut butter powder

1 1/2 tbsp of agave

1 tbsp sriracha sauce

1 1/2 tbsp of water

Instructions:

Cook the quinoa according to package/brand instructions. Typically it is 1 cup of quinoa and 2 cups of water and takes about 30 minutes

While the quinoa simmers, prep tofu and veggies

Starting with the tofu, make sure it is completely thawed and the excess water has been pressed out. Cut the tofu into cubes and coat with olive and liquid coconut aminos coconut or soy sauce. Next, add in the cornstarch and ensure each piece is coated. Add the tofu to an air fryer and fry at 400 degrees for 10-12 minutes

Now for the veggies, dice the yellow and green onions

In a large skillet, add 1 Tbsp of vegan butter and 1 cup of a liquid vegan egg. Cook the “eggs” until scrambled and slightly hard. Season with salt and pepper. Remove the “eggs” from the skillet and set them aside

In the same skillet, add the sesame seed oil followed by the onions, garlic, frozen peas, and carrots. Cook until the yellow onion is translucent and the frozen peas and carrots have thawed

By now, the tofu should be finished cooking (or close to it). Make the peanut sauce mixture by combining the liquid aminos, peanut butter powder, agave, sriracha sauce, and water in a mixing bowl and set aside. Once the tofu is finished air frying, add it to the mixing bowl with the peanut sauce mixture and coat each piece with the sauce.

To the onions, garlic, peas, and carrots, add in 1 1/2 cup of the cooked quinoa, green onions, the vegan scrambled eggs and the remaining vegan butter. Combine everything. Next, add in 2-3 Tbsp of liquid aminos/coconut aminos or soy sauce, the garlic powder, and more salt and pepper to taste if needed

Add the tofu on top of the quinoa fried rice with the chili oil crunch and green onions

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