Peruvian Tofu Oven Fried Rice Bowls

I know it’s only Monday but are you ready to take your taste buds on a trip around the world? That’s exactly what these Peruvian Tofu Oven Fried Rice Bowls are going to do!

Full disclosure I have never been to Peru but since S, my oldest daughter (aka one of the two wands), will be headed there this summer I have been doing a little research. Well I’ve been trying. Recently Rachel Ray just happened to help me out since I was kind of watching while trying to work and fed Baby G and she had on world famous chief Chef Dan Giusti on. Remaking school lunches he made Peruvian Chicken and Oven Fried Rice. I decided to take that and tweak it a little and it was an instant hit with the family.

I first made it on a Friday when I wasn’t in the mood to make Chinese. I mean I wanted to but by noon I knew I just didn’t have the energy in me to make the egg rolls, wantons, fried rice, ect when my husband got home and wrangle a baby. Don’t get me wrong I’m not the only one making food when we do Chinese it’s a whole family affair. I think we all needed a relaxing night though.

Even I was impressed with the Oven Fried Rice! This is not your traditional heavy fried rice but that isn’t what got me hooked. It was the flavors and the fresh scallions and cilantro! Normally when we make fried rice we cook in with the rice. Not cooking them you not only get more flavor but you get a little texture. Then there are the usual fried rice ingredients, the veggies, but they also have a little more texture cooked in the oven than fried up, oh and the onion which I don’t usually add to fried rice. Add the fresh spices and ginger and I was blown away.

I got so stuck on making this a few different ways, another one coming later this week in the “what we eat” series I wanted to start this year where once a month I share a meal and how I make one meal and tweak it to make everyone (meat eater to vegan/vegetarian) happy without making multiple meals or spending extra time in the kitchen, that I haven’t tried any other Peruvian dishes.

Packed with color, flavor, and lots of veggies this is sure to be a family favorite for the whole family and you’ll have no problem getting your kids to eat their vegetables! As is this is a vegan meal but see the recipe notes as you can add scrambled eggs to the Oven Fried Rice if desired and there will be another version coming later this week.

Maybe I just stop while I’m ahead and wait for S to come back from Peru and tell me all about the delicious food and try to recreate favorites she had there and hope I come close. Haha. Funny thing is she use to be obsessed with rice and all the kinds of rice that she would pick out a new one when she’d go to the store with me, now she’s not a huge fan. She still loves dishes like this and fried rice though just not nearly as much as she use to. She will probably live off mango since it’s her favorite and I hear it’s even better fresh there where it’s grown. I hope it’s in season because we’ve recently had a half dozen mangos a week from there and they’ve been amazing!

I’m a little jealous that I’m not going with her, not to mention nervous that’s she’s going on the trip herself, but I know it will be an experience of a lifetime.

I love traveling and then coming home feeling energized and inspired to recreate favorite things I enjoyed eating while I was gone. Also craving the regular comforts of home and routine.
Do you like to travel and recreate dishes from your adventures? What’s the best thing you’ve eaten when you’ve traveled?

There are more great recipes linked up below for Meatless Monday and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.

Print Recipe

Peruvian Tofu Oven Fried Rice Bowls

Peruvian Tofu Oven Fried Rice Bowls will take your taste buds on a trip around the world! Vegan and gluten free friendly with a little prep this easy to make meal will having you rethink take-out any night of the week and quickly become a family favorite!

Course

Dinner

Prep Time

20 minutes

Cook Time

50 minutes

Passive Time

4 hours

Servings

4-6 servings

Ingredients

• 1 1/2 c brown, or white rice
• 2 TBSP rice vinegar
• 2 TBSP tamari or liquid aminos (or sub soy sauce), plus more for serving
• 1/3 c avocado oil, or half avocado oil half toasted sesame oil
• 1 clove garlic, peeled
• 1/2 tsp ground cumin
• 3 TBSP peeled and chopped fresh ginger root
• 1 red bell pepper, seeded and chopped
• 1/2 large red onion, chopped
• 1 c peas
• 1 c diced carrot
• 1/4-1/3 cup chopped fresh cilantro
• 1 bunch scallions, sliced

Tofu and Marinade

• 14-16 oz extra firm tofu
• 2 cloves garlic, peeled and grated
• 1 TBSP avocado or canola oil
• 1 TBSP white vinegar
• 1 1/2 tsp sea salt
• 1 tsp sugar
• 1 tsp ground paprika
• 1 tsp ground cumin
• 1/2 tsp ground black pepper

Course Dinner Prep Time 20 minutes Cook Time 50 minutes Passive Time 4 hours Servings 4-6 servings Ingredients 1 1/2 c brown, or white rice 2 TBSP rice vinegar 2 TBSP tamari or liquid aminos (or sub soy sauce), plus more for serving 1/3 c avocado oil, or half avocado oil half toasted sesame oil 1 clove garlic, peeled 1/2 tsp ground cumin 3 TBSP peeled and chopped fresh ginger root 1 red bell pepper, seeded and chopped 1/2 large red onion, chopped 1 c peas 1 c diced carrot 1/4-1/3 cup chopped fresh cilantro 1 bunch scallions, sliced Tofu and Marinade 14-16 oz extra firm tofu 2 cloves garlic, peeled and grated 1 TBSP avocado or canola oil 1 TBSP white vinegar 1 1/2 tsp sea salt 1 tsp sugar 1 tsp ground paprika 1 tsp ground cumin 1/2 tsp ground black pepper

Instructions

1. Drain tofu then cut in half width wise (so it's about 1" thick) and press tofu between paper towels
2. Lay paper towels down on a plate or cutting board. Place tofu on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books, cans, or even a cast iron skillet. Let sit for about 20 minutes while preparing the marinade and making the rice.
3. In a mini food processor blend garlic, oil, vinegar, sea salt, sugar, paprika, cumin, and black pepper together.
4. Set aside and make rice according to package instructions.
5. After pressing tofu cut into 1" squares and gentle toss with the marinade. Place into a sealed container for up to 24 hours in advance (or at least 4 hours for best results).
6. Once rice is done cooking let cool for 5 minutes before fluffing with a fork and spreading on 2 rimmed baking sheets and placing in the refrigerator to cool. If you don't have time to cook the rice ahead you can cook it right before and put baking sheets in the freezer for 15-20 minutes.
7. Preheat oven to 450F.
8. In a blender or small food processor prepare the vinaigrette for the rice. Combine vinegar, tamari/aminos, oil, garlic, cumin, and ginger puree and set aside.
9. Pull out the cooled rice and toss with each sheet with half the bell pepper, onion, peas, carrots, and a quarter of the vinaigrette.
10. Bake for 20 minutes until the rice is baked and caramelized.
11. While the rice is cooking air fry the marinated tofu for 12-15 minutes at 375F until crispy on the outside. Alternatively you can pan fry in a cast iron skillet.
12. Remove rice from the oven and toss with remaining vinaigrette, half per pan.
13. Prepare bowls with rice, and tofu, and top with chopped scallions and fresh cilantro.
14. Enjoy!

Recipe Notes

For non vegan feel free to add 3 scrambled eggs to fried rice before baking.

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