• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    30 Mins

  • servings


  • Author



  • 1 cup Lotus Foods Organic Forbidden Rice®
  • 1 tbsp olive oil
  • 1 half small zucchini sliced
  • Salt & pepper to taste
  • ¼ small onion sliced
  • 10 baby carrots sliced
  • 3 cups baby spinach
  • 6 mushrooms sliced
  • soy sauce to taste
  • 1 cup medium firm tofu patted dry
  • 1 green onion sliced
  • Sesame seeds to garnish

Tofu Scramble Seasonings:

  • 1 tbsp nutritional yeast
  •  tsp black pepper
  •  tsp turmeric
  •  tsp garlic powder
  •  tsp paprika
  •  tsp kala namak salt
  • cayenne pepper to taste
  • 1 tsp soy sauce

Gochujang Sauce:

  • 2 tbsp sambal oelek chili sauce
  • ½ tbsp sesame oil
  • 1 tbsp maple syrup
  • ½ tbsp rice vinegar
  • ½ tbsp soy sauce

products used in the recipe

Organic Forbidden® Rice

  • 1

    Cook the rice according to directions on package. While rice is cooking, prepare veggies and tofu.

  • 2

    Heat a little olive oil in a medium fry pan over medium high heat. Add zucchini and cook until tender (~3-5 mins), season with salt and pepper. Set aside.

  • 3

    Add some more olive oil to the pan along with the onion and carrots and cook until soft (~5-7 mins). Set aside with cooked zucchini. Lightly stir fry baby spinach with salt and pepper for 1-2 mins. Now cook your sliced mushrooms in a little olive oil for 5 mins, or until soft, adding soy sauce to taste.

  • 4

    Crumble tofu into a medium pan over medium high heat, add all seasonings and cook until bubbly and hot. Taste the scramble tofu and adjust seasonings taste.

  • 5

    Whisk together gochujang sauce ingredients.

  • 6

    Place cooked rice into a bowl and arrange veggies and tofu scramble on top.

  • 7

    Top with green onion, gochujang sauce, and sesame seeds.

products used in the recipe

Organic Forbidden® Rice