This lime rice with smoked tofu lands on our table at least once a week, usually when I have leftover rice from the day before. I always cook double the amount of rice when making dishes like my tahini veggies or my butternut apricot curry, so I can turn it into this vegan fried rice with tofu the next day in twenty minutes.
The combination of lime zest, cilantro, cranberries and smoked tofu is what makes this dish so special: fresh, aromatic and incredibly quick.
Important: Don’t leave leftover cooked rice at room temperature for more than two hours. Put it in the fridge as soon as possible, otherwise a bacteria called Bacillus Cereus can become a problem. Cover it loosely until it has cooled, then transfer to an airtight container and use within three days. When reheating, make sure it’s thoroughly heated, and don’t reheat it more than once. This article by Martha Stewart explains it very well.
What can you add to this vegan fried rice?
The base recipe is great as it is, but there’s plenty of room to vary it.
Smoked tofu is my first choice here because its smoky flavour pairs beautifully with the lime. Firm white tofu works too, just press it well, cut into cubes and fry until golden.
For the vegetables, you can use whatever is in your fridge for the lime rice with smoked tofu: sugar snap peas, pak choi, bell pepper, broccoli or spring onions all work well.
For extra protein, add cooked edamame or black beans to the pan just before the rice. A drizzle of toasted sesame oil over the finished dish adds another layer of depth.
This fried rice is also great for meal prep, it keeps well in an airtight container in the fridge for two to three days. Add a splash of water when reheating so the rice doesn’t dry out.
Why is this lime rice with smoked tofu good for you?
- Cooked and cooled rice contains resistant starch, which feeds our good gut bacteria, plus complex carbohydrates that keep us full for longer and plenty of B vitamins.
- Onions are packed with nutrients, are considered a natural antibiotic, and contain prebiotic substances that our good gut bacteria love.
- Limes provide vitamin C, potassium and calcium.
- Carrots are rich in provitamin A and contain both soluble and insoluble fibre, both of which our gut needs.
- Smoked tofu is an easily digestible source of protein and contains many minerals.
- Cranberries support the important gut bacterium Akkermansia Muciniphila and may even help keep Helicobacter Pylori in check. I wish I had eaten more of them when I picked that bug up in India.
- Black pepper contains piperine, an active compound with antioxidant and digestive benefits.
- Cilantro contains essential oils that support digestion and has detoxifying and anti-inflammatory properties. For this recipe we also use the stems, where these beneficial compounds are even slightly more concentrated. Perfect for our lime rice with smoked tofu
Lime Rice with Smoked Tofu
Recommended Equipment
Ingredients
- 1 bunch of fresh cilantro
- 3 organic limes
- 1 purple onion
- 1 carrot
- 200 g smoked tofu
- 1 tablespoon plant oil
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1/2 teaspoon black pepper
- 2 tablespoons dried cranberries
- 500 g cooked and cooled rice
- 1 tablespoon fried shallots
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Wash and dry the cilantro. I like to use a salad spinner for that. Then chop the stems and the leaves separately and set them aside in two small bowls. The stems will go into the pan later and the leaves will be sprinkled over the food for garnishing.
- Wash and dry the limes. Quarter one and set it aside for garnish. Grate the zest from the other two limes; a grater works well for this. If you don’t have one, you can simply only use the juice. Now, squeeze the limes. Set the zest and juice aside in a small bowl.
- Dice the onion and cut the carrot into slices of about 5 mm.
- Cut the tofu in cubes of about 1 cm.
- Heat a big pan and add the plant oil. Then fry the tofu at medium to high heat for about 3 minutes, stirring a few times.
- In the meantime, make the sauce: combine lime peel and lime juice with soy sauce, maple syrup and pepper and set aside.
- Add the carrots and onion to the pan, stir fry for about 5 more minutes. Add a little more oil if you want.
- Then add cranberries and coriander stems and stir again, and then add in the rice and the sauce mix.
- Now stir-fry until it starts to brown nicely and serve immediately with fried shallots, coriander leaves and lime wedges.
Nutrition
FAQ
Can I use freshly cooked rice for the lime rice with smoked tofu?
Day-old rice from the fridge is ideal because it stays loose and doesn’t clump when frying. Freshly cooked rice works too, just let it cool and steam off for at least 30 minutes before it goes into the pan.
Which rice works best?
I like jasmine or basmati rice. Both absorb the lime flavours well and stay nicely separated when fried.
Is this recipe gluten-free?
Yes, if you swap the soy sauce for tamari. Everything else in the recipe is already gluten-free.
Can I leave out the cranberries?
You can, but I’d recommend keeping them, they add a gentle sweet-sour note that works really well with the lime rice with smoked tofu. Dried apricots or raisins are a good alternative.
How long does the lime rice with smoked tofu keep?
Two to three days in an airtight container in the fridge. Add a splash of water when reheating and make sure it’s thoroughly heated through, don’t reheat more than once.
You love smoked tofu? Then you might also like my 13 most delicious smoked tofu recipes.
Do you like the lime rice with smoked tofu? Other dishes with leftover rice are tomato rice with black beans and pineapple rice with vegan “egg”.
