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Mushroom & Swiss chard tofu scrambled fried rice
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2 tsp vegetable oil
1 large red onion, finely sliced
½ x 200g pack Swiss chard, finely sliced
½ x 150g pack shiitake mushrooms, finely sliced
1 clove garlic, finely sliced
100g tempeh (such as The Tofoo Company)
½ tsp turmeric
250g pack wholegrain microwaveable rice
1 tbsp reduced salt light soy sauce, plus an extra 1 tbsp to serve
1. Add the vegetable oil to a hot wok or large saucepan. Once hot add most of the onion, the chard, mushrooms and garlic. Stir-fry for 3 minutes.
2. Crumble in the tempeh in bitesized pieces and add the turmeric. Stir fry for another 2 minutes, then add the rice and stir continuously until everything is piping hot.
3. Drizzle with the soy sauce, stir again and spoon into bowls. Scatter over the remaining red onion, then serve immediately with an extra drizzle of soy sauce.
Tempeh is like tofu but with a nuttier, earthier flavour and a firmer, more substantial texture, as it has pieces of soya beans running through it. The fermented beans are pressed into a dense block or log and can be sliced, crumbled or diced, making it incredibly versatile.
Typical values per serving:
vegetarian/vegan/source of protein/1 of your 5 a day/low in saturated fat
This recipe was first published in September 2020.