Easy Vegan Fried Rice with Tofu & Veggies (Print Version)
Quick & healthy vegan fried rice packed with crispy tofu and colorful veggies. A flavorful, plant-based meal ready in minutes for a satisfying dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegan, Vegetarian, Dairy-Free
# Ingredients:
→ The Tofu & Rice Foundation
01 -
1 block (14-16 oz) extra-firm or super-firm tofu, pressed and crumbled or diced
02 -
3 cups cooked day-old white or brown rice
03 -
2 tbsp neutral oil (such as canola, vegetable, or avocado)
→ Vibrant Veggie Medley
04 -
1/2 cup diced yellow onion
05 -
1 cup diced carrots
06 -
1/2 cup frozen peas
07 -
1/2 cup frozen corn
08 -
1/2 cup diced bell pepper (any color)
→ Umami-Rich Sauce
09 -
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
10 -
1 tbsp toasted sesame oil
11 -
1 tbsp rice vinegar
12 -
1 tsp maple syrup
13 -
1/2 tsp garlic powder
14 -
1/2 tsp ginger powder
→ Aromatic Boost & Garnish
15 -
2 stalks green onions, sliced (for garnish)
16 -
Salt and black pepper to taste
# Instructions:
01 -
Press 1 block (14-16 oz) extra-firm or super-firm tofu, then crumble or dice it. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tsp maple syrup, 1/2 tsp garlic powder, and 1/2 tsp ginger powder. This sauce is key for your Easy Vegan Fried Rice with Tofu & Veggies.
02 -
Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the prepared tofu and cook, stirring occasionally, for 5-7 minutes until golden brown and slightly crispy. Season with a pinch of salt and black pepper. Remove the cooked tofu from the skillet and set aside.
03 -
Add the remaining 1 tbsp neutral oil to the same skillet. Add 1/2 cup diced yellow onion and 1 cup diced carrots. Sauté for 3-4 minutes until the onion is translucent and the carrots begin to soften. This forms the aromatic base for your Easy Vegan Fried Rice with Tofu & Veggies.
04 -
Stir in 1/2 cup diced bell pepper, 1/2 cup frozen peas, and 1/2 cup frozen corn. Cook for another 2-3 minutes, stirring frequently, until the vegetables are tender-crisp. Ensure they are heated through but still retain some bite.
05 -
Add 3 cups cooked day-old white or brown rice to the skillet, breaking up any clumps. Pour the prepared sauce evenly over the rice and vegetables. Return the cooked tofu to the skillet. Stir everything together thoroughly until well combined and the rice is coated.
06 -
Continue to cook for 2-3 minutes, stirring occasionally, allowing the rice to heat through and slightly crisp up. Taste and adjust seasoning with salt and black pepper as needed. Garnish your Easy Vegan Fried Rice with Tofu & Veggies generously with 2 stalks sliced green onions before serving.
# Notes:
01 -
For the best fried rice texture, always use cold, day-old rice. Freshly cooked rice is too moist and will result in a mushy dish.
02 -
Don't skip pressing the tofu! This removes excess water, allowing it to crisp up better and absorb the delicious sauce flavors.
03 -
Feel free to customize your veggies! Broccoli florets, mushrooms, or thinly sliced cabbage are great additions. Adjust cooking times as needed.
04 -
Store leftover fried rice in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
# Tools You'll Need:
01 -
Wok or large skillet
02 -
cutting board
03 -
knife
04 -
spatula
# Nutrition Facts (Per Serving):
Calories: 397 kcal
Total Fat: 16 g
Total Carbohydrate: 50 g
Protein: 16 g