Directions 5 steps | 55 Minutes
Make the jasmine rice. In a saucepan, heat the olive oil for 1-2 minutes. Add the rice, ginger and thyme. Toast rice for 2-3 minutes, stirring frequently. On high heat, add the water and soy sauce. Bring to a boil. When rice becomes au sec (or almost dry), stir and reduce heat to low. Cover and let cook for 12 minutes. After 12 minutes, remove from heat. Let sit covered for an additional 10 minutes. Uncover and fluff the rice gently with a fork. Remove and discard the ginger pieces and thyme. Set aside.
Make the roasted tofu. Preheat the oven to 400°F. In a small bowl, thoroughly coat the tofu with the extra virgin olive oil, soy sauce, grated ginger and garlic. Let marinate for 30 minutes. Transfer the marinated tofu to a parchment paper lined baking sheet. Roast the tofu for 25 minutes. Remove from the oven. Transfer to a bowl and set aside.
Make the vegan fried rice. In a large skillet, heat the olive oil and sesame oil on medium high heat for 1-2 minutes. Add yellow onions and sauté until aromatic, but still firm, about 3 minutes. Add the roasted tofu and stir gently.
Add the rice and frozen peas. Stir-fry vigorously for 4-5 minutes. Season with salt and pepper to taste. Sprinkle with chili powder.
Serve the vegan fried rice with soy sauce and Sriracha sauce as a condiment. Enjoy!