1 large bunch broccoli (I like to cut the florets length-wise so they're really thin, with stems)
4 cloves garlic
salt and pepper
2 cups quick cooking brown rice
1/2 tablespoon vegan butter (I use Earth Balance)
1/2 large onion, chopped
1/4 cup red pepper, minced
1/4 cup carrots, shredded
1/2 pound firm tofu, pressed and crumbled
tamari, to taste
optional: fresh lettuce greens, 2 chopped green onions, and 1/3 cup black beans
1. Preheat oven to 400 degrees F. Arrange broccoli on a baking sheet with garlic (still in skin), and sprinkle with olive oil and salt and pepper. Roast until tender, about 7-10 minutes (depending on how thinly you cut your broccoli).
2. While broccoli roasts, start cooking your rice by the box instructions. Add the vegan butter and salt to the water before adding the rice. Take your broccoli out of the oven and set aside. Smash the garlic cloves and remove garlic. Mince and add to rice.
3. Saute the onion in a large skillet with a little olive oil, and add the peppers and carrots. Saute until mostly cooked. Add the crumbled tofu and drizzle with tamari. When rice is done, add it to the large skillet and fold into vegetables. Add broccoli and more tamari, vegan butter, and salt and pepper, to your taste.
Optional: Garnish with green onions and black beans.
Note: It's also yummy to put the hot rice over fresh lettuce greens so they wilt a little bit.
Source of recipe: I thought I'd try out making my own fried rice, and since then I have tweaked it to my and my husband's liking. It's very versatile. You can throw in whatever vegetables you have handy in your fridge or freezer and you don't have to roast them, but I just like the sweet flavor of roasting.