As someone who can easily lose an hour-plus prepping dinner when I really only had 30 minutes to spare, this ridiculously easy scrambled Tofu Fried Rice is such a welcome respite. Why? This vegan fried rice only takes 12 minutes to make. For real!

Top view of tofu fried rice on a round wooden board with a gold fork

In this Article

The Story Behind the Recipe

I love a good fried rice recipe, but I wanted one without eggs yet lots of protein. I also love a good tofu scramble, and I thought … why not make a tofu scramble situation then add that to a fried rice situation?! I know, I know, that’s a lot of situations – but trust me. This tofu fried rice, uh, situation … works.

In a nutshell, instead of the more traditional eggs, this vegan fried rice recipe uses a good amount of tofu to increase the protein quotient and make it vegan while it’s at it.

If you’re a vegan, you undoubtedly know all about tofu scrambles. But if you don’t? Basically, you crumble up extra-firm tofu and saute it with spices and maybe a few veggies. The end result is remarkably reminiscent of scrambled eggs, especially if you throw a little turmeric into the mix to lend the tofu a yellowish hue while it cooks.

I adapted this recipe from Pinch of Yum’s 10-Minute Fried Rice. My version takes a couple more minutes because it includes onions, which isn’t necessarily normally found in fried rice, but I love the flavor it lends to the tofu.

A white bowl full of tofu fried rice

Why You’ll Love this Vegan Tofu Fried Rice

It tastes like traditional fried rice – but it has more protein and is super hearty and filling! The tofu doesn’t need to be cubed or separately cooked or pressed or otherwise fussed with. Just mash it and add it to the pan! No need to remove it before you add the rice, either, like with eggs. The tofu benefits from some extra cooking time, and you get to enjoy all the convenience. 12 minutes from fridge to table – seriously.

Here are a couple of highlights from the comments and reviews section from those who’ve made it:

A top view of a white and wood spoon scooping tofu fried rice out of a skillet
  • “I love this recipe. I’ve done it more than once. I usually add the whole block of tofu, because I never remember to use the extra tofu! Tastes great every time. Thanks so much for this.“
  • “Very very yummy! My husband is a devoted carnivore but he loved it too.“
Ingredients for tofu fried rice

Tofu Fried Rice Recipe Ingredients

  • Extra-firm tofu – just like when you make a tofu scramble, there is no need to press it
  • Olive oil – sub veg or canola oil if you want a completely neutral oil
  • Onion
  • Garlic
  • Toasted sesame oil – adds so much flavor!
  • Ginger
  • Smoked paprika & turmeric – not exactly common fried rice ingredients, but perfect for adding flavor and color to the tofu
  • Rice – brown or white, use your fave! 
  • Frozen corn
  • Frozen peas
  • Tamari or soy sauce

Adaptation Idea

Bacon option (including vegan bacon!) – Because we’re a mixed-diet home, sometimes my guy will crumble a little cooked bacon over his plate of fried rice. Leave it to our household to top a vegan dish with bacon! The good news is, on the vegetarian side of things, I have a vegetarian tofu bacon recipe that is amazing, and I like to add some of this to my own dish too.

How to Make It

  1. Cook the onion, garlic, and spices in your pan, then add your mashed tofu.
  2. Cook for a bit, then add your rice until sizzling. Add the corn, peas, and soy sauce at the last minute and cook through until steaming hot. That’s it!

Jump to the full, printable recipe

smashing tofu for tofu fried rice
cooking tofu fried rice
Cooking tofu fried rice
Finished tofu fried rice

How to Top Tofu Fried Rice

Sometimes, I keep it simple and skip the toppings (like in the photos). Other times, I top mine with a few goodies – usually a combo of something like this:

  • Garnish with chives, scallions, and/or herbs
  • Drizzle with a little (or a lot) Sriracha sauce
  • Spoon on a bit of spicy chili crisp or chili oil
  • Add diced avocado or sliced cherry tomatoes
A white bowl full of tofu fried rice with a fork in it. A bowl of scallions rests in the background
A white bowl full of tofu fried rice on a wooden board.
5 from 8 votes

Tofu Fried Rice (12-Minute Recipe)

Prep: 3 minutes
Cook: 9 minutes
Total: 12 minutes
Author: Kare
Yield: 3
Tofu scramble meets fried rice for an ingenious 12-minute, protein-heavy, vegan tofu fried rice dish. So easy!
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Ingredients

  • 7 ounces extra-firm tofu (half of a 14-ounce block)
  • 1 tablespoon olive oil*
  • 1/2 cup finely diced yellow onion (about 1/2 small onion)
  • 1 medium clove garlic (minced)
  • 2 tablespoons toasted sesame oil (divided)
  • 1 thumb-sized knob ginger (peeled and minced) (about 1 tablespoon)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 3 cups cooked brown rice** (I like brown Basmati rice) (cold, day-old rice is best)
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 2-3 tablespoons Tamari or soy sauce***

Instructions

  • Set the tofu on a large cutting board and mash with a potato masher or fork until it’s crumbled. Set aside.
  • Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
  • Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
  • Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
  • Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
  • Taste and add additional Tamari or soy sauce if desired.

Notes

Yield: 3 smaller servings or 2 large servings.

Topping Ideas

Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores’ portions if you like. We like to pass the Sriracha and/or chili crisp with this fried rice, as well.

* Oil Note

If you prefer to use a more neutral oil, feel free to sub vegetable or canola oil.

** Rice Note

You can use white rice too! Whichever rice you prefer – just remember day-old usually makes better fried rice. 

*** Soy Sauce Note

If you’re eating gluten-free, be sure to opt for Tamari (which is gluten-free) vs soy sauce (which has gluten).

Meat option

Top the carnivores’ portions with some cooked and crumbled/chopped bacon.
Adapted from Pinch of Yum’s 10-Minute Fried Rice

Nutrition Facts

Calories: 490kcal, Carbohydrates: 69g, Protein: 16g, Fat: 18g, Saturated Fat: 3g, Sodium: 719mg, Potassium: 550mg, Fiber: 8g, Sugar: 7g, Vitamin A: 669IU, Vitamin C: 24mg, Calcium: 58mg, Iron: 3mg

Originally published 1/11/2016

Other Favorite Tofu Recipes

Is tofu the most versatile ingredient in the world? Might just be!

FAQs

Can I use freshly cooked rice instead of day-old rice?

Yes, but day-old is much better. Fresh rice tends to be softer, which can make your fried rice a little mushy. One ideas is that if you only have freshly cooked rice, spread it out on a baking sheet and let it cool completely (or pop it in the fridge for 20–30 minutes). The drier the rice, the better the texture.

What kind of tofu works best?

Extra-firm tofu is what you’ll want here. You can make a firm tofu work, too (pressed well) but it might not hold up as well.

Do I need to press the tofu?

If it’s extra-firm, a quick blot with a paper towel is usually enough.

How do I make this gluten-free?

Everything in the recipe is naturally gluten-free, with the exception of the soy sauce. To make it fully GF, use tamari or coconut aminos instead of regular soy sauce

Can I add more veggies?

Sure! The frozen peas and corn are a must in my book. Carrots, bell peppers, broccoli, mushrooms, or shredded cabbage also work beautifully. Chop the veggies up small (around the same size as the corn and peas), then sauté them with the onion until tender, then proceed with the recipe.

How do I add more protein?

This recipe already has a good amount of protein, thanks to the tofu, but you can increase it by stirring in some shelled thawed edamame or serving fried rice with a side of pan-fried tofu or air-fryer tofu.

Can I make this ahead of time?

Yes; it reheats well. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for the best texture (a splash of water helps revive it), or microwave if you’re in a hurry.

What’s the best pan to use?

A large skillet works great. If you have a wok, even better. The key is enough surface area so everything can brown instead of steam.

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