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Dishes like this remind us that the first month of the year should be re-renamed Vegan-comfort-food-uary; because when it’s cold outside and the mornings are dark and the days are short, your vegan supper needs to be tasty and oh-so-cosy. This Tofu Fried Rice with Savoy Cabbage is all that and more. And tastes even better for the next day’s lunch.


Get the ingredients here

  • 300g Jasmine rice or 600g cooked rice
  • 500ml vegetable stock, suitable for vegans
  • 3 tbsp rapeseed oil 
  • 1 large onion, peeled and finely sliced 
  • 3 Ocado garlic cloves, peeled and crushed 
  • 400g or 1/2 Ocado savoy cabbage, cored, shredded

Serves 4 Total Time 55 mins

  • 1 tsp Chinese five spice
  • 1/2 tsp salt 
  • 1 tbsp Ocado toasted sesame oil 
  • 2 tbsp light soy sauce
  • 350g silken tofu, drained
  • Sriracha to serve


  1. If you are cooking the rice, place it in a sieve and rinse under a cold tap until the water runs clear. Tip the rice into a lidded saucepan, add 500ml hot stock and bring to the boil.  Place the lid on, turn the heat down to a whisper and cook for 15 minutes, then take off the heat and leave to steam with the lid on for a further 5 to 10 minutes. Remove the lid, fluff up with a fork and allow to cool.
  1. Heat the oil over a medium heat in a frying pan – one of our favourites is the M&S aluminium pan. When hot, add the onion and fry for around 8 mins until softened and browning then add the garlic. Cook for a couple of minutes, then add the shredded cabbage. Fry over a low heat, stirring every now and then for around 5 mins until wilted then stir in the five spice, salt, sesame oil and soy sauce. Crumble in the tofu through clean fingers into the pan. Fry for a couple of minutes until all the ingredients are well mixed then finally, mix in the rice. I like using a spaghetti spoon so as not to break up the rice. Cook until the rice is hot and all the ingredients are well acquainted. 
  1. Serve heaped onto plates with sriracha drizzled all over. 

Treat yourself to another vegan dish courtesy of Meera by checking out her Chickpea Flour Pancakes.

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