This vegan fried rice with tofu makes such a great dinner recipe for busy weeknights. It’s easy to make, packed with flavor, and ready in just 15 minutes!
Fried rice is one of my favorites when it comes to Chinese take-out. However, most fried rice recipes call for eggs and are, therefore, not vegan.
But have you ever tried using tofu instead? It works pretty well and also adds some more protein to this easy rice dish.
Why This Recipe Works
In this recipe, crumbled firm tofu serves as the perfect egg replacement.
If you can get ahold of kala namak, I highly recommend using it for this recipe. It’s an Asian rock salt that is often used for vegan egg recipes like tofu scramble. It gives the tofu an egg like smell and taste.
Curry powder adds some nice flavor and it gives this dish its yellow color.
Finely chopped bell pepper, carrots, and small broccoli florets add flavor and a bit of crunch.
What Goes Into This Recipe:
- Cooked Brown Rice – use cooked rice from the day before.
- Soy Sauce – replace it with tamari for a gluten-free version.
- Tofu – this recipe works best with firm tofu.
- Kala Namak – it’s a rock salt that mimics the taste of eggs. It’s optional but highly recommended for the “egg like” taste.
How To Make This Recipe
The recipe couldn’t be much easier! Just follow these easy steps:
1. Step: Chop the carrots and the bell pepper into small cubes. Cut the broccoli into small florets. Cut the green onions into rings.
2. Step: Heat the sesame oil in a large pan and add the crumbled tofu. Cook for 3 minutes.
3. Step: Then add the turmeric and kala namak and stir well.
4. Step: Cook for about 20 seconds. Set aside.
5.-8. Step: In the same pan, heat some more oil and add the carrots, bell pepper, peas, garlic, and 3 of the green onions. Season with salt and pepper and sauté for 2 minutes. Add the broccoli. Cook for another 3 minutes on high heat. Stir often.
9.-11. Step: Add the cooked rice, tofu, soy sauce, curry powder, and sesame oil. Cook for 2 more minutes.
12. Step: Sprinkle with the remaining green onion and serve immediately. Enjoy!
Recipe Notes:
- You should not use freshly cooked rice for this recipe because it will clump together. Instead, you could make the rice the night before and store it in the fridge. Or let it sit for about 1-2 hours until it has cooled to room temperature. Believe me, this makes a big difference when making fried rice!
- The dish will come together very quickly, so make sure you have all your ingredients ready when you start cooking.
- It’s best to use a large wok or a non-stick skillet for this recipe.
FAQs:
How long does the rice last?
It lasts up to 3-4 days in the fridge in an airtight container. Make sure not to leave it unrefrigerated for too long because cooked rice can cause food poisoning if not stored properly.
Where do I find kala namak?
Kala namak gets more and more common these days and it’s easier to find. Check the spice aisle at your regular grocery store. Maybe you will find it there.
If you can’t find it at your local grocery store, check out the nearest health food store. Or you could also just order it online.
Related Vegan Rice Recipes:
- Cauliflower Fried Rice
- Vegan Jambalaya with Beans
- Tomato Rice
- Vegan Paella
- Thai Pineapple Fried Rice
- One Pot Vegetable Rice with Bell Pepper and Peas
I Love To Hear From You Guys!
I hope you like this vegan fried rice as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Fried Rice
Ingredients
- 7 oz firm tofu, crumbled
- 1/2 teaspoon turmeric
- 1 pinch kala namak (optional)
- 1 teaspoon sesame oil
- 3 cloves of garlic, minced
- 4 green onions, cut into rings
- 2 carrots, cut into small cubes
- 1 small broccoli, cut into small florets
- 1 red bell pepper, cut into small cubes
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 4 cups cooked brown rice
- 1 teaspoon curry powder
Instructions
- Heat the sesame oil in a large pan and add the crumbled tofu. Cook for 3 minutes. Then add the turmeric and kala namak and stir well. Cook for about 20 seconds. Set aside.
- In the same pan, heat some more oil and add the carrots, bell pepper, peas, garlic, and 3 of the green onions. Season with salt and pepper and sauté for 2 minutes.
- Add the broccoli and cook for another 3 minutes on high heat. Stir often.
- Add the cooked rice, tofu, soy sauce, curry powder, and sesame oil. Cook for 2 more minutes.
- Sprinkle with the remaining green onion and serve immediately. Enjoy!
Notes
- You should not use freshly cooked rice for this recipe because it will clump together. Instead, you could make the rice the night before and store it in the fridge. Or let it sit for about 1-2 hours until it has cooled to room temperature. Believe me, this makes a big difference when making fried rice!
- The dish will come together very quickly, so make sure you have all your ingredients ready when you start cooking.
- It's best to use a large wok or a non-stick skillet for this recipe.
- The fried rice lasts up to 3-4 days in the fridge in an airtight container. Make sure not to leave it unrefrigerated for too long because cooked rice can cause food poisoning if not stored properly.
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