Cheesy Nooch Tomato Fried Rice is a beautiful version of the classic vegetable fried rice dish with amazingly complex flavours from the tomato, nooch (aka nutritional yeast) and herbs. This delicious crowd-pleaser vegan rice dish is prepared in little time and can be served as a meal in itself.
200gdried basmati rice[1 cup], or 3 cups boiled day old rice
100gsmoked tofudiced (use chickpeas for soy-free)
10green beanscut into small pieces
2clovesgarlicminced or finely chopped
1 - 2spring onionsfinely chopped
2heaped tablespoonscrushed tomatoesor 200 g tomatoes, [2 medium], finely chopped or blended
4 - 5sprigsthyme
1teaspoonvegetable bouillon powder
½teaspoonchilli powderor cayenne pepper, optional
2tablespoonsnutritional yeastmore to taste
1teaspoonmaple syrupor brown sugar
2tablespoonscoconut oilor olive oil
Salt and pepperto taste
Variation or additions:
Handful grated vegan cheese
Rinse and drain the rice a few times until the water runs clear. Add about 4 cups water to the rice in a deep saucepan and bring to a boil on medium-high heat. Once boiling, lower the heat to medium and simmer for about 12 - 14 minutes until the rice is almost cooked with a slight bite.
Remove the saucepan from the heat and drain the remaining water. Fill the pan with cold water to rinse off the starch and stop the cooking process immediately, then drain all the water again.
Set the rice aside to cool completely.
Meanwhile, prepare the tofu and vegetables.
In a large wok, add 1 tablespoon coconut oil.
Add the diced tofu and pan-fry until golden on every side. Toss and stir occasionally for even cooking, about 5 - 7 minutes.
Next, add the vegetables at 2 minutes interval starting with the carrots, then green beans and Brussels sprouts, and lastly the sweetcorn. Toss and stir fry for a few more minutes then remove from the pan and set aside.
Add one tablespoon oil in the same pan then add the garlic and spring onions. Saute for about 1 minutes then add the crushed/blended tomatoes. Simmer while stirring until tomato becomes a thick paste.
Next add in the thyme, bouillon powder, paprika, chilli powder and oregano. Stir and mix well.
Add about ⅓ of the cooled rice. Toss and stir to coat every grain of rice with the tomato mixture. Once well mixed, add about ½ of the remaining rice. Toss and stir again then add the remaining rice.
Sprinkle on the nutritional yeast and drizzle the maple syrup. Add the vegetables and tofu to the pan. Toss and stir.
Adjust seasonings to taste.
For extra cheesiness, add some grated vegan cheese during the last minute of stirring and stir fry as cheese melts.
Link to Vegan Cheesy Nooch Tomato Fried Rice recipe -