Vegan Lobster Fried Rice
Dive into a delicious ocean-inspired twist with this Vegan Lobster Fried Rice, a plant-based take on the classic seafood dish! This recipe swaps traditional lobster for flaky hearts of palm infused with a briny, seafood-like flavor from crumbled nori sheets. Paired with golden tofu crumbles seasoned with turmeric, fragrant garlic and ginger, and vibrant veggies like peas and carrots, this dish offers a perfect harmony of texture and taste. Tossed with fluffy jasmine rice, soy sauce, and sesame oil, the flavors are balanced with a hint of lime for a zesty finish. This quick and satisfying meal is ready in just 40 minutes, making it a fantastic option for weeknight dinners or impressing guests with creative vegan cuisine. Packed with bold flavors and wholesome ingredients, it’s a must-try for anyone craving a hearty, seafood-inspired dish without the seafood!
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Ingredients
- 2 cups hearts of palm
- 1 whole nori sheet
- 1 block firm tofu
- 4 cups cooked jasmine rice
- 0.5 cup frozen peas
- 0.5 cup carrots, diced
- 4 pieces green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 0.5 teaspoon turmeric
- 1 tablespoon lime juice
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Directions
Step 1
Begin by draining the hearts of palm and slicing them into bite-sized pieces. Crumble the nori sheet into small bits and toss with the hearts of palm to impart a seafood flavor.
Step 2
Pat the tofu block dry and crumble it into small pieces resembling scrambled eggs or minced lobster. Set aside.
Step 3
In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat.
Step 4
Add the crumbled tofu to the wok and sprinkle with turmeric. Sauté tofu until it turns golden and firms up slightly, about 5-7 minutes. Remove from the wok and set aside.
Step 5
In the same wok, add the remaining 1 tablespoon of olive oil, followed by minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Step 6
Add the diced carrots and stir-fry for another 2 minutes until they begin to soften.
Step 7
Stir in the peas and prepared hearts of palm with nori. Cook for an additional 2-3 minutes.
Step 8
Push the vegetables to one side of the wok and add the cooked rice, soy sauce, and sesame oil.
Step 9
Increase the heat to high and stir everything well to combine the rice, vegetables, and tofu crumbles back in. Stir-fry for 5-7 minutes until everything is well-mixed and heated through.
Step 10
Add lime juice, salt, and black pepper. Toss everything again to ensure even distribution of seasonings.
Step 11
Garnish with chopped green onions before serving. Serve hot and enjoy your Vegan Lobster Fried Rice!
Nutrition Facts
| Serving size | (1844.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2222.1 |
| Total Fat 93.5g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 15.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4396.0mg | 0% |
| Total Carbohydrate 279.3g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 15.1g | |
| Protein 82.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 987.6mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 2273.9mg | 0% |
Source of Calories