Pineapple fried rice with “eggy” tofu
Usually when I make an Asian-style fried rice dish at home, I’ll just do all vegetables or add baked tofu, and so I’d forgotten that chickens’ eggs were a pretty regular thing. Now that I’ve been using kala namak (a.k.a. black salt) with some regularity, it occurred to me that I could veganize fried rice in a way that would be similar to the way that I ate it in my pre-vegan days.
Share:
0
32
0
Comments