Tofu Fried Rice with Flaxseed

Photo: Tina Rupp

Brown flaxseed, grown more widely than the golden, is well suited to savory entrees such as this fried-rice dish; the crunchy whole seeds are a nice contrast to the soft tofu.


  • ½ package (7 ounces) firm tofu, drained and cut into ¼-inch dice

  • 3 tablespoons low-sodium soy sauce

  • 1 cup jasmine rice

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon unsalted butter

  • 3 large eggs, beaten

  • 1 medium carrot, peeled and finely grated

  • ¾ cup fresh shelled or frozen thawed peas

  • 6 scallions, white and light-green parts only, thinly sliced on the diagonal

  • 1 tablespoon whole brown flaxseed, plus 2 teaspoons ground brown flaxseed (from about 1 teaspoon whole)

  • ¾ teaspoon toasted sesame oil

  • Freshly ground pepper


  1. Gently toss tofu with 1 tablespoon soy sauce in a medium bowl; set aside.

  2. Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover; reduce heat to medium-low, and simmer until rice is tender and water has been absorbed, about 10 minutes. Set aside.

  3. Heat olive oil and butter in a large skillet over medium heat. Add eggs, and cook, stirring, until just starting to set, about 30 seconds. Add reserved rice; stir to coat and break up any lumps. Reduce heat to medium-low, and add carrot, peas, and scallions. Cook until heated through, about 4 minutes. Add whole and ground flaxseed, remaining 2 tablespoons soy sauce, the sesame oil, and tofu; cook 5 minutes more. Season with pepper.

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