* Feel free to any veggie(s) of your choice! Frozen veggies work well in this recipe, but will add additional liquid.
Oven Baked "Fried Rice" - Vegan & Gluten-Free
This rice dish is loaded with veggies and the addition of scrambled tofu gives it a great protein boost!
Ingredients
Oven Baked "Fried Rice"
- 3 cups water
- 1 1/2 cups parboiled rice - rinsed
- 1 pouch onion soup mix
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 2 tbsp neutral oil
- 1/2 tbsp minced ginger
- 1/2 tbsp sesame oil
- 3 cups chopped mushrooms - I used cremini
- 1 cup chopped celery
- 1 1/2 cups chopped carrots
- 1 can baby corn
- 1/2 cup chopped green onions
Scrambled Tofu
- 1 block firm tofu - drained, crumbled
- 1 tbsp neutral oil
- 1 tbsp nutritional yeast
- 2 tbsp non-dairy milk
- 1/4 tsp sea salt
- 1/8 tsp black salt (kala namak)
Instructions
- Preheat oven to 375 degrees.
- Add all the ingredients for the oven baked fried rice, except the green onions, to a large roasting pan with tight fitting lid (or cover very well with aluminum foil). Mix well and place in oven.
- Set timer for 30 minutes.
- While rice is cooking, add 1 tbsp of butter or oil to a large skillet and set temperature to medium.
- Add tofu and cook, stirring frequently for 3-4 minutes.
- Add nutritional yeast, sea salt, black salt and milk to tofu, mix well and continue to cook for another 7-10 minutes. Remove from heat and set aside.
- Once 30 minute timer has gone off, carefully remove rice from oven, add green onions and stir well.
- Place back into oven and cook for an additional 15-20 minutes, or until rice is tender.
- Once rice is done, remove from oven and add scrambled tofu.
Notes
** If adding broccoli or cauliflower, I suggest adding them in during the final 15-20 minute, or they might become quite mushy.
*** Store leftovers in airtight container and refrigerate. For best re-heat results, heat desired amount of oil in a skillet over medium-high and stir-fry rice dish. This is SO good and always something to look forward too!