First, drain the tofu and pat dry with paper towels. Using your hands, crumble the tofu into pieces and transfer to a non-stick or well-oiled skillet. Cook over medium-high heat for 5 minutes, stirring occasionally, until tofu begins to brown. During this time, I like to break up the tofu as much as possible with a spatula, to get that “scrambled eggs” look and feel.
Add nutritional yeast, turmeric, ginger, and onion powder, and stir. Add frozen vegetables and stir. Turn the heat down to medium, cover with a lid, and cook for 5 minutes, stirring occasionally, until vegetables are heated through.
Transfer tofu/vegetable mixture to a bowl and set aside.
Next, grease your pan with oil (if needed). Add leftover/cooled rice to skillet. Cook for 5-8 minutes, adding in soy sauce one tablespoon at a time, until you reach your desired taste and rice has browned from frying. I do not recommend exceeding ¼ cup of soy sauce, since it will become too salty.
Stir tofu/vegetable mixture in with rice. Turn off heat. Serve with Sriracha, if desired.
Notes
Make this fried rice gluten-free by using tamari sauce instead of soy sauce.
This is a great way to use leftover rice. However, if you don't have leftover rice, simply cook 1 ½ cups of dry jasmine rice (either according to package directions or in an Instant Pot on rice setting) earlier in the day/evening and allow to cool completely before using.
Up your vegetables by adding extras like cooked broccoli, asparagus, leeks, or celery at the end.