Sweet Potato Tofu Fried Rice

vegetarian
Sweet Potato Tofu Fried Rice

This dish uses spiralized sweet potatoes pulsed until rice-like to mimic the consistency of rice, for a healthier, more nutritious version of this classic Chinese takeout dish. With teriyaki tofu, peas, eggs, and soy sauce, you won’t miss traditional rice – and will love this more flavorful, spiralized version! 

Sweet Potato Tofu Fried Rice

If you haven’t tried making spiralized rice yet, let this be your formal inspiration. Probably one of my most popular recipes of all time, my Sweet Potato Fried Rice will satisfy all of your takeout cravings – while helping you stick to your healthy lifestyle!

This spiralized version of fried rice has all the flavors and makings of the delicious Chinese classic dish, without the rice! Fried rice without rice? Yes!

By spiralizing sweet potatoes and placing the noodles into a food processor to create rice-like bits, we can use that as a substitute for rice. By replacing the rice, we get a subtly sweet flavor from the sweet potatoes, a nutrient boost, and most importantly, we can eat a larger portion – because it tastes so good, you’ll want to!

Sweet Potato Tofu Fried Rice

You can serve this fried rice with your favorite protein and I like to switch it up. Whether it’s your favorite meat-protein (e.g. chicken, shrimp) or plant-protein (e.g. tofu) – you’ll never grow bored of this easy to prepare fried rice.

Speaking of tofu, you know I love Nasoya tofu (it’s my go-to tofu brand!) and what I love even more about the brand is they have products like TofuBaked. Its TofuBaked line is pre-cooked, pre-marinated tofu that comes in flavors like Teriyaki, Sesame Ginger and Chipotle.

Sweet Potato Tofu Fried Rice

I love this Nasoya tofu line, because tofu can be really time consuming to bake and get firm enough, but with the TofuBaked line, you don’t need to prepare or cook anything – it’s already marinated and baked! They come in little 2×2 squares that you can slice any way you want – they’re really great in sandwiches, salads, or like here, in a rice dish! I used the Teriyaki flavor and it added even more flavor to this fried rice!

I just stirred the tofu in at the end and voila – a protein-packed, vegetarian friendly fried rice that’s meal-prep friendly. Everyone loves next day fried rice, and this version is no exception! Prep this and enjoy it for up to 3 days in the refrigerator, for a healthy lunch or dinner.

Sweet Potato Tofu Fried Rice

So, have I motivated you to try making spiralized rice? I hope so!

Note: Although this post is sponsored by Nasoya, all opinions are my own, always.

Watch our video to learn how to make this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Serves 2

Sweet Potato Tofu Fried Rice

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 large sweet potato, peeled, Blade D
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 1/3 cup diced white onion
  • 1 garlic clove, minced
  • ½ cup frozen peas
  • 2 medium eggs
  • 2 pieces Nasoya TofuBaked, cubed
  • 2 teaspoons low-sodium soy sauce

Instructions

  1. Place your sweet potato noodles in a food processor and pulse until rice-like. Set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Once oil is shimmering, add the red pepper flakes, onions and garlic and cook until onions soften, about 3 minutes. Add the sweet potato rice and peas and stir well to combine with the onions. Let cook for 5 minutes or until almost cooked through and no longer crunchy. Create a cavity in the center of the mixture and crack in the eggs. Using a spatula, scramble the eggs until cooked through and then combine with the sweet potato mixture. Add the tofu and soy sauce and stir well to combine.
  3. Serve the rice.
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Sweet Potato Tofu Fried Rice

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

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directions⁣
in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals
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if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe
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