Vegetable Fried Rice (with Air Fryer Tofu)

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino  

Fried rice is one of those dishes you normally get when you are out at a restaurant where they cook in front of you hibachi style. Being able to re create that experience in your home is what this recipe is all about. It is simple to make and the best with leftover rice. With a quick sauté of vegetables, rice, seasonings and tofu, you have yourself a full meal!

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Yield 4


2 cups uncooked white rice

3 Tbsp. sesame oil

1 cup baby Bella mushrooms

3/4 cup carrots, halved and chopped

1 medium yellow onion, diced

2 celery stalks, halved and chopped

3 green onions, chopped large pieces

1 cup broccoli florets

3 garlic cloves, minced

3 Tbsp. plant-based butter

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1/4 cup + 2 Tbsp. organic tamari sauce

1 package tofu, drained and pressed



Sprinkle of Himalayan Pink salt, pepper, garlic powder, and onion powder

Avocado oil, light drizzle

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino



  1. Cook rice according to package instructions and set aside once done.
  2. Season tofu and drizzle with oil in air fryer basket. Air fry at 400 degrees F. for 20 minutes. Shaking after 12 minutes and continuing until timing beeps.
  3. In a wok on high heat, add sesame oil and vegetables, sautéing for 5 minutes. Add garlic and cook an additional minute. Combine rice, butter, salt, pepper, and drizzle with tamari sauce in wok. Cook for 3-4 minutes, stirring in tofu.
  4. Serve warm garnished with green onions or sesame seeds.


Chef’s tip: The best is if you make the white rice a day in advance prior to cooking the fried rice.

Asian Lettuce Wraps

Asian Lettuce Wraps - The Vegan Rhino

Asian Lettuce Wraps - The Vegan Rhino  

These vegan asian lettuce wraps are the perfect way to bring the restaurant to your home. They are quick (less than 30 minutes!) and a healthy dinner alternative that tastes scrumptious! I know this may be a bold claim that these lettuce wraps could be just that good, but they are! I enjoy the marinade by Ginger People so much that I decided to utilize that for the sauce, which cuts time in half and reduces the amount of ingredients needed. Give these a go, your family will surely enjoy them, even the kids!

Asian Lettuce Wraps - The Vegan Rhino

Yield 4


1 (16 oz. container) extra firm tofu, drained

Potato starch, enough to lightly coat tofu

2 Tbsp. avocado oil

1 small yellow onion, chopped

1 cup chopped white mushrooms

1 garlic clove, minced

1/4 tsp. Himalayan salt

1/4 tsp. ground black pepper

1 cup birds eye shredded carrots and broccoli florets

1/2 bottle The Ginger People Ginger People Sesame Marinade

Romaine or iceberg lettuce cups

Chopped green onions, for garnish

Sesame seeds, for garnish (optional)



  1. Drain and press the tofu until majority of the liquid is gone and pat it dry. Slice the tofu into 1/2 inch cubes and lightly dust with potato starch. Set aside.
  2. In a 8” inch skillet on medium heat, add half the oil and sauté the onions with mushrooms for 5 minutes. Season with garlic, salt and pepper; Sauté for an additional minute. Remove mixture and set aside on a plate.
  3. Next, add the remaining oil and cook the tofu for 4-5 minutes or until browned. Add the vegetable medley mix, mushrooms, onions, and sauce. Cook until sauce thickens.
  4. Serve immedietly with a side of lettuce cups, extra sauce, green onions, and sesame seeds.

Asian Lettuce Wraps - The Vegan Rhino

Chef’s tip: For extra crunch, chop up some water chestnuts!

Chinese Orange Tofu 

Vegan Orange Tofu - The Vegan Rhino

Vegan Orange Tofu - The Vegan  Rhino

One of the best things to make at home is Chinese food and I can’t wait for you all to give this Chinese Orange Tofu recipe a try! I wanted to make a recipe that embodies the typical orange sauce flavors but vegan and 100% homemade. The dish uses an orange-ginger jam which brings an added bonus of flavor and depth.

Vegan Orange Tofu - The Vegan  Rhino

Yield 3



1/4 tsp. Himalayan salt

1 cup orange-ginger jam

2 tsp. minced garlic

1/4 tsp. grated ginger

1 orange juiced and zested

1 Tbsp. organic blue agave 

1 Tbsp. white vinegar

1 Tbsp. organic tamari sauce


16 oz. container extra firm tofu, drained and cubed

1 Tbsp. organic cornstarch 

Green onion, to garnish


  1. In a small pot on medium-high heat, add all of the ingredients and simmer for roughly 3-5 minutes, stirring occasionally.
  2. In a small bowl, add the diced tofu and sprinkle with cornstarch to coat. Pour the tofu into the sauce and reduce heat to simmer, cooking until heated.
  3. Serve over white rice and topped with green onions.


Chef’s tip: You can crisp up the tofu if you’d like by baking it or using an air fryer.


Wild Western Tofu Scramble

Wild Western Tofu Scramble

If you were able to tackle my first scramble, than this Wild Western Tofu Scramble will be a breeze! Recently I have been enjoying these simple breakfast meals a lot, which I must say go great with toast or even on a breakfast bagel. In adding the black beans, vegetables, and herbs, I have given this scramble a southwestern pop with a more well-rounded balance of nutrients your body can easily use. If you’re like me, than quick, easy, and fast is constantly on your mind when in the kitchen. That’s why I created this recipe to be made in 20 minutes or less! Just give your tofu a good press and you’re ready for a delightful morning of plant-based “eggs”. 

Wild Western Tofu Scramble

Yields 2 servings


8 oz. extra firm tofu, pressed

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup red onion, diced

1/4 tsp. white pepper

1/2 cup black beans, soaked overnight

1/4 cup corn

1 medium red bell pepper, diced

1/4 tsp. turmeric

1 garlic clove, minced

1 Tbsp. green onion, to garnish

1 Tbsp. avocado oil


  1. Using your hands, break up the tofu into small crumbles. 
  2. In a frying pan on medium-high heat, add avocado oil. Add the red onion, peppers, garlic and sauté for 2-3 minutes.
  3. Toss in the crumbles, black beans, corn, and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick. 
  4. Serve with hot sauce and green onion.

Chef’s tip: Feel free to add spinach and diced tomatoes!

Crowd-Pleasing Roast

Crowd-Pleasing Roast
Crowd-Pleasing Roast

When I think of the ultimate comfort food, I think of Roast recipes with gravy. So why does a plant-based Roast have to be any different? When any food roasts in garlic, vegetables and is smeared in gravy, everyone will be asking “when is dinner”. This meal is an easy recipe that will remind you of any meat based roast beef or tenderloin. The great thing about this type of meal is that you can add any kind of side dish you would like next to the roast; such as brussels sprouts or roasted carrots, the options are endless.

Crowd-Pleasing Roast

Yields 12-14 servings



8 oz. extra firm tofu, pressed and drained

1/4 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. lemon juice

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp. tamari sauce

1 half beet, roasted

2 tsp. parsley, chopped

1 tsp. dried sage

1 tsp. dried mustard seed, ground

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. celery seed, ground

2-1/4 cup vital wheat gluten

1/3 cup nutritional yeast

1/4 cup oat flour


1-1/2 cup vegetable broth

1/4 cup onion, chopped

1/4 cup carrots, peeled and chopped

1 garlic clove, minced

1 tsp. fresh parsley, chopped

2 sprigs fresh thyme

1/4. tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup baby bella mushroom, chopped

1 Tbsp. corn starch


  1. Preheat the oven to 300 degrees F.
  2. In a food processor, combine the tofu, wine, broth, beets, garlic, onion powder, lemon juice, oil, tamari, parsley, sage, mustard seed, salt and pepper. Pulse until smooth.
  3. In a bowl, stir together the vital wheat gluten, oat flour, and nutritional yeast. Mix the blended ingredients into the dry mixture and combine until dough forms.
  4. Knead dough for roughly two minutes, so all of the ingredients are well combined. Shape the dough into a log shape and roll in foil. Be sure to crimp the ends together to keep the shape while it cooks.
  5. Bake in the oven for 2-1/2 hours, turning every 30 minutes.
  6. In a sauce pan, add the vegetable broth, onions, carrots, garlic, parsley and thyme. Bring to a boil. Cook for 3-5 minutes, or until vegetables are soft. Add the corn starch and use a handheld emersion blender to combine the gravy, salt and pepper to taste. Once thickened, remove from heat and set aside.
  7. Remove from the oven and heat a skillet on medium-high heat with avocado oil (1 Tbsp.) Place the cooked roast into the pan and sear the sides for brown color.
  8. Slice and serve with gravy and choice of sides.

Chef’s tip: If you would like to add some additional flavor, feel free to add 1/2 tsp. liquid smoke flavoring to the wet ingredients.

Vegetable Teriyaki Lo Mein

We all know how easy and delicious it is to order Chinese Delivery, however, the next time you feel inclined to place an order for take-out, give this a try instead. One of the main benefits from cooking at home is in controlling what ingredients you use. Some times it may be hard to find vegan dishes at a Chinese restaurant due to fish oil or other ingredients being used. This stir-fry is flavorful with fresh and local ingredients from Bedner’s Farm Fresh Market- you can get these ingredients at your local farm as well. Grab your wok and chop sticks and get cooking with this recipe.

Yields 3 servings 


Stir fry:

1 red bell pepper 

1 yellow bell pepper 

1 green bell pepper 

4-5 baby Bella mushrooms

1 small baby boy choy

2 garlic cloves


8 oz extra firm tofu

1 Tbsp. Vitacost Maple Syrup

1 tsp Frontier Co-Op Organic Garlic Powder

1 Tbsp. Tamari 

Pinch of Vitacost Himalayan Pink Salt- Fine

Pinch of Spicely Organics Black Peppercorns Tin, freshly ground 

Teriyaki Sauce:

1/4 cup Kikkoman Organic Soy Sauce

1 garlic clove

1/4 tsp ginger, freshly grated

1 Tbsp. Spicely Organics Black Sesame Seeds Jar

2 Tbsp. saki 

3 Tbsp. Vitacost Certified Organic Light Brown Sugar – Non-GMO 

2 tsp rice wine vinegar 

1/2 tsp Spicely Organics Black Peppercorns Tin, freshly ground

1 tsp corn starch



  1. To begin, you will need to drain your tofu between pieces of paper towel. Lightly press and allow to drain as much water as possible. Boil noodles you are using according to package instructions. 
  2. Preheat the oven to 425 degrees. Place tofu into a bowl and add maple syrup, tamari, and garlic powder- mix till coated. Pour onto a baking sheet that has been lightly oiled and bake for 25 minutes or until lightly browned. 
  3. In a sauce pan, mix together all sauce ingredients and bring to a simmer. Once brown sugar has melted, add sesame seeds and corn starch and stir until slightly thickened. Pour sauce on top of your cooked noodles, stir until combined. 
  4. In a frying pan, add your sesame oil and turn on high heat. Then toss in bell peppers, garlic, and onions, cooking until slightly browned. Salt and pepper to taste. 
  5. Turn heat to medium and add in the mushrooms- cook 5 more minutes. Once baby bok choy has wilted, take off heat and serve. 


Chef’s tip: You can add either black or white sesame seeds to this dish. I used white sesame seeds in the teriyaki sauce and I topped the vegetables with black sesame seeds. 

Cashew Tofu with Teriyaki-Peanut Sauce

What’s a hungry veghead to do when you have a fridge full of fresh local veggies? You slice, dice and sauté! Stir fry dishes are easy go-to meals. All it takes is a little bit of creativity and you’ve got a delicious bowl of goodness for dinner (and for lunch he next day if you prepare enough!) This one-pan recipe (or one-wok, if you will), calls for crunchy cashews and protein-packed tofu. What’s even better is that you can prepare this meal without producing any waste (opt for farmers market produce and bulk nuts when available!).

The best part about this recipe is that in can be easily modified to please your palate. Swap the veggies in this recipe for your favorites. You can even use peanuts instead of cashews. That possibilities are endless! Pair this Asian-inspired veggie medley with a mound of fluffy white rice and a savory, nut-based sauce. Oh, and I can’t forget about my top-secret ingredient: organic Japanese cola. Pour some into the wok for a tasty finish you won’t believe you prepared yourself!


Yields 3 Servings 


1 medium red onion, chopped

1 cup basmati white rice

1 1/2 cup water

1 celery stalk

8 oz. Nasoya Organic Cubed Super Firm Tofu

3 cloves of garlic

1 tsp. of finely chopped fresh ginger 

I medium green bell pepper, chopped

1/4 lb. baby bok choy, coarsely chopped

1 handful of Vitacost Organic Whole Raw Cashews Unsalted Large

1 tsp. Vitacost Himalayan Pink Salt- Fine

1 Tbsp. La Tourangelle Delicate Avocado Oil

Teryaki-Peanut Sauce:

3 Tbsp. Kikkoman Organic Soy Sauce 

3 Tbsp. Edward & Sons Organic Teriyaki Sauce Gluten Free

3 Tbsp. Vitacost Certified Organic Light Brown Sugar – Non-GMO 

1 Tbsp. rice wine vinegar 

2 Tbsp. Vitacost Certified Organic Crunchy & Unsalted Peanut Butter – Gluten Free and Non-GMO



  1. Get rid of any leaves that are discolored and place the baby bok choy in a colinder. Rinse until clean and pat dry. Repeat this process with the celery stalk, red onion, and green bell pepper. To prep your tofu, cut a small slit in the package to release the liquid. Pour tofu onto paper towels and allow to drain.
  2. In a small pot, combine rice and water and bring to a boil. Reduce heat to low and cover with lid; simmer for 10-15 minutes. Remove rice from heat and fluff with fork. Set aside.
  3. On medium heat, add the oil to a saucepan along with your onion, celery, bell pepper and cashews. Sauté for 6 minutes. Add in the garlic and ginger and allow to cook for 2 minutes. 
  4. In a seperate bowl, combine the soy sauce, rice wine vinegar, teriyaki sauce, brown sugar, and peanut butter together; stirring until combined. 
  5. Pour sauce mixture into pan and allow to bubble and thicken. 
  6. Lastly, add the tofu and baby bok choy. Remove from the heat and mix together to combine. The baby bok choy will wilt as it is mixed into the sauce and vegetable mixture. 


Chef’s tip: You can put black sesame seeds and fresh green onions on top of your white rice.