Looking for a vegan-friendly, protein-packed rice recipe to add to your dinner rotation or meal plan? Look no further than this Vegan Fried Rice with Tofu!
This vegan fried rice is loaded with veggies, crispy tofu, and brown rice, making it a nutritious and hearty meal. Plus, it’s easily customizable so you can make it your own.
Perfect as a Chinese takeout dish on a busy weeknight!
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🥢 Why this recipe works
Brown rice provides a healthy source of complex carbs. It's a great way to limit your white rice intake.
The tofu gives the dish a protein boost, making it more filling and satisfying.
The veggies add fiber, vitamins, and minerals to the dish.
This vegan fried rice can be customized however you like. You can add additional veggies, protein, or any sauces you like to this dish.
If you like fried rice recipes then you must check out my pineapple fried rice, and pineapple fried quinoa recipes.
🥘 Ingredients
Rice: I like to use brown rice in this recipe, but feel free to use white rice if that’s what you have on hand. Brown rice has a favorable glycemic index and a better chewy texture that works well for this recipe.
Jasmine rice is also a great option that complements the taste.
Tofu: I used extra-firm tofu in this recipe. Extra-firm tofu tends to maintain its form when you stir fry them. If you cannot find the firm variety, i's ok to use other softer tofus but try to keep the tofu pieces intact as you cook them.
If you don’t want to use tofu, you can add in additional veggies or protein of your choice.
Veggies: I used a mix of frozen veggies for this recipe, but you can use fresh veggies if you prefer. Be sure to adjust the cooking time if you are using fresh veggies instead of frozen.
Sauces: I used soy sauce and red chili sauce in this recipe, but you can use any sauces you like. You could also omit the sauces altogether if you’re watching your sodium intake. I have found that chili garlic sauce also packs in a powerful combo that works as a great alternative for this recipe.
Garlic cloves: I used three cloves of garlic in this recipe, but you can use more or less depending on your preference.
Oil: feel free to use any oil, but I will recommend sesame oil or olive oil. Peanut oil is also a common choice, but I have never tried that.
See the recipe card for a list of ingredients and quantities plus recipe instructions. You can find the recipe card at the bottom of this post.
🔪 Instructions
Before making fried rice be ready with cooked brown rice or white rice.
Start by cooking the rice according to package instructions. But I cooked my brown basmati rice in the instant pot.
To prepare the tofu, drain it and press it between two paper towels or use a tofu press to remove excess water. Then, cut it into small cubes.
Next, add the oil to a large skillet or a large wok over medium-high heat. Add the tofu and cook until it’s browned on all sides. Once you fried the tofu keep it aside on a paper towel or a wire rack.
Then, in the same pan add oil when the oil is heating up, and add chopped garlic and onions. Sauté for a minute until onions are translucent.
Add the veggies and cook for about five minutes, or until they’re cooked to your preference.
Now, it’s time to add in the sauces. Add soy sauce and red chili sauce (or any other sauces you like) to the pan and stir to combine.
Add the rice and tofu and stir to combine. Cook for about five minutes, or until everything is heated through.
For the best results and experience, serve with green onions and enjoy!
Recipe FAQ
Yes, you can! I used a mix of frozen veggies for this recipe, but feel free to use whatever type of veggies you like.
Yes, you can! If you don’t want to use tofu, you can add in additional veggies or protein of your choice.
Yes, you can! Just be sure to use gluten-free soy sauce (or Tamari) and red chili sauce. You could also omit the sauces altogether if you’re watching your sodium intake.
Absolutely! Once you prepare the brown fried rice, you can spice it up with sriracha sauce or any Asian sauce. Alternately, if your family prefers a spicy dish, you could add more crushed red pepper when you prepare the dish.
🍽 Serving suggestion
This dish is hearty and filling on its own, but you could serve it with a side of air-fried broccoli in a small bowl or a simple salad. It would also be delicious served with my broccoli Curry with Tofu! It's a great recipe as a standalone main dish or paired with a healthy side dish.
💭 Top tip
- Cook your rice ahead of time: This will help the fried rice come together quickly and prevent it from getting mushy.
- Veggies like bell peppers and chopped bok choy are excellent options to customize the taste to your liking.
- Toast a tablespoon of sesame seeds before cooking the tofu pieces. The seeds stick onto the tofu and add great flavor.
- Use a non-stick pan or wok: This will help to prevent the rice from sticking to the pan and making it difficult to stir.
- If you don’t have brown rice on hand, feel free to use white rice. Just keep in mind that white rice is a less healthy option than brown rice.
- You could add a teaspoon of hot sauce along with the soy sauce to add some heat to the dish.
- You can also use leftover rice plain rice or day-old rice to make this recipe.
- Store leftovers in an airtight container in the fridge for up to four days.
- Reheat the fried rice in a pan over medium heat or in the microwave. You may need to add a splash of water or oil to prevent it from drying out.
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📖 Recipe
Vegan Fried Rice With Tofu
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 12 oz extra firm tofu
- 1 cup frozen vegetables
- 3 garlic cloves chopped
- 1 onion chopped
- 3 tablespoon soy sauce
- 2 tablespoon red chili sauce
- 2 ½ cup cooked brown rice
- salt to taste
- 1 tablespoon olive oil
Instructions
- Before making fried rice be ready with cooked brown rice or white rice.
- Start by cooking the rice according to package instructions. But I cooked my brown basmati rice in the instant pot.
- To prepare the tofu, drain it and press it between two paper towels or use a tofu press to remove excess water. Then, cut it into small cubes.12 oz extra firm tofu
- Next, add the oil to a large skillet or a large wok over medium-high heat. Add the tofu and cook until it’s browned on all sides. Once you fried the tofu keep it aside on a paper towel or a wire rack.
- Then, in the same pan add oil when the oil is heating up, and add chopped garlic and onions. Sauté for a minute until onions are translucent.3 garlic cloves chopped, 1 tablespoon olive oil, 1 onion chopped
- Add the veggies and cook for about five minutes, or until they’re cooked to your preference.1 cup frozen vegetables
- Now, it’s time to add in the sauces. Add soy sauce and red chili sauce (or any other sauces you like) to the pan and stir to combine. Add the rice and tofu and stir to combine.3 tablespoon soy sauce, 2 tablespoon red chili sauce, 2 ½ cup cooked brown rice, salt to taste
- Cook for about five minutes, or until everything is heated through.
- For the best results and experience, serve with green onions and enjoy!
Notes
- Cook your rice ahead of time: This will help the fried rice come together quickly and prevent it from getting mushy.
- Veggies like bell peppers and chopped bok choy are excellent options to customize the taste to your liking.
- Toast a tablespoon of sesame seeds before cooking the tofu pieces. The seeds stick onto the tofu and add great flavor.
- Use a non-stick pan or wok: This will help to prevent the rice from sticking to the pan and making it difficult to stir.
- If you don’t have brown rice on hand, feel free to use white rice. Just keep in mind that white rice is a less healthy option than brown rice.
- You could add a teaspoon of hot sauce along with the soy sauce to add some heat to the dish.
- You can also use leftover rice plain rice or day-old rice to make this recipe.
- Store leftovers in an airtight container in the fridge for up to four days.
- Reheat the fried rice in a pan over medium heat or in the microwave. You may need to add a splash of water or oil to prevent it from drying out.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Uma Raghupathi
Thank April:) sure let me know your thoughts about this recipe.
Uma Raghupathi
Thank you Pavani:) you will love the parboiled rice!