Ingredients25 m servings 217 cals
- Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
- Stir rice, egg, and spinach into the tofu mixture until egg is no longer runny, about 5 minutes. Stir in sriracha; season with salt and pepper.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 217 calories; 7.4 g fat; 27.8 g carbohydrates; 10.3 g protein; 124 mg cholesterol; 166 mg sodium. Full nutrition
ReviewsRead all reviews 4
Tasty dish... my only substitute was fresh spinach instead of frozen. I needed lots of S&P and more Sriracha for my taste. Having leftovers today for lunch. I would recommend using the entire p...
I didn't find this to have much flavor. I had to add a lot more Sriracha. It could use a lot more spices, perhaps in the curry family.