Start by draining water from 16oz. package of firm water-packed tofu. Crumble to the tofu into a a large non-stick skillet with your fingers or mash with a fork or potato masher.Add nutritional yeast flakes, ground Tumeric, garlic and onion powder, Bragg’s liquid aminos and black salt (kala namak).
Stir the tofu and seasonings together. Add one tablespoon olive oil and sauté over medium heat for several minutes.
Now add diced carrots, chopped green onion, minced shallot and garlic.
Sauté for several more minutes over medium heat. Stir frequently to avoid browning.
Add cold rice and stir to incoporate.
Continue cooking rice over medium heat for 2-3 more minutes or until rice is warmed and carrots are tender.
Then add your frozen peas and cook just another minute until they are bright green and warm.Remove your fried rice from heat and add toasted sesame oil (2 tsp), a tablespoon of Braggs liquid aminos (or soy sauce), a pinch of chili powder, and a sprinkle of cayenne pepper!
EXPERT COOKING TIP #1:
Don’t use hot, freshly-cooked rice! Your fried rice will turn out sticky and soggy.Leftover rice works great in this recipe since it’s already cold and dry. However, if you don’t have left-over cooked rice on hand, you can always cook up a fresh batch! Just be sure to plan a little extra time for it to cool! Spread it out on a cookie sheet and place it in the refrigerator to cool faster (5-10 minutes)! Rice grains should be cool to the touch before using!
EXPERT COOKING TIP #2:
Adding a touch of toasted sesame oil at the end of the cooking process gives you an amazing boost of authentic flavor. Adding the sesame oil too soon or heating it too much will cause the amazing aroma to disappear.