12-Minute Scrambled Tofu Vegan Fried Rice
Have you heard of one-word New Year’s resolutions? I used to come up with a laundry list of impossibilities every January and, inevitably, accept defeat by the end of the month. But last year, I heard of the concept of one single word to embrace in the coming year. Easy and brilliant! Last year, my word was nourish. Nourish my body, my relationships, my life.
This year, it’s simplify. And simplification is much-needed.
I’m loving it so far. Just the past two days, it’s kept me from buying things I don’t need (another throw pillow for the already-crowded daybed) and stopped me from labor-intensive (though intriguing-sounding) endeavors (maybe I should make/eat only Indian food for one month to learn more about the cuisine! Wait … that sounds complicated.) Yesterday, I whittled my stuffed-to-the-gills pajama drawers down to a much more realistic three or four sets. Simplifying feels good!
This super-easy 12-Minute Scrambled Tofu Fried Rice definitely falls into the simplification category, too. As one who can easily lose an hour-plus prepping dinner when I really only had 30 minutes to spare, this vegan fried rice recipe keeps me on point. And I’ve gotta admit, it also tastes much better than some of the one-hour meals I whip out.
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.
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!
12-Minute Scrambled Tofu Vegan Fried Rice
Tofu replaces eggs for a protein-rich (and vegan) fried rice recipe. From chopping board to table in 12 minutes!
- 7 ounces (half of a 14-ounce block) extra-firm tofu
- 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
- Chopped chives or other herbs
- Chopped scallions
- Sriracha sauce
- Cooked, crumbled bacon
- I’ve even topped mine with a little avocado!
- 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.
- 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 with this fried rice, as well.
Top the carnivores’ portions with some cooked and crumbled/chopped bacon.
Adapted from Pinch of Yum’s The Best 10-Minute Fried Rice// All images and text © for Kitchen Treaty.
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