As someone who can easily lose an hour-plus prepping dinner when I really only had 30 minutes to spare, this super-easy 12-Minute Scrambled Tofu Fried Rice is a welcome respite.
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!
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

12-Minute Scrambled Tofu Vegan Fried Rice
Ingredients
- 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
Optional toppings:
- Chopped chives or other herbs
- Chopped scallions
- Sriracha sauce
- Cooked and crumbled bacon
- Diced avocado
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.
- 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.
This looks so yummy! I’ve been using tofu a lot more often lately so will have to try this soon. Also I love your word for the year – we could all do with simplifying our lives a bit 🙂
Lol your comment reminded me of a similar situation in our home – last week I made vegan mac and cheeze with soyrizo. Omni husband added cheese and bacon to his. This recipe looks great. I have all the stuff for it, so I think I’ll try it this week. I love new fried rice recipes
Made this tonight – so easy and so delicious! Definately will make again.
So glad you liked it. Thank you for the comment! 🙂
hello! This recipe sounds amazing, and great pictures too! Question for ya… How does this hold up for leftovers? This looks like a great dish I’d like to prep for the week/few days to keep on hand!
Hi Taylor, I love it as leftovers! It holds up great for several days.
This was Amazing…😲 quick n easy and my picky 7 yr old Loveed it..I always get so excited when a recipe is a hit with him, so Thankyou so muxh! 😍
Wow! It looks so easy, yet delicious 😀
Made this dish 2 times in 1 week.
It is soo easy and delicious and makes lots..So I always have leftovers which is a bonus.
Thank you soo much for sharing.
I tried making this. Really should have said in the instructions to press the tofu as I’ve ruined dinner because of it.
I find pressing is generally not needed with tofu scramble. Did you use extra firm tofu?
Fry the tofu longer and you won’t have a problem if it’s firm or extra firm
Very very yummy! My husband is a devoted carnivore but he loved it too.
Wonderful! Thanks so much. 🙂
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.
Ha, good plan! I’m so glad you like the recipe. 🙂
So tasty! I’m glad that this is a basic recipe that’s versatile and flexible without ingredients. Got it done 15 minutes after prepping my ingredients! (I am a novice so it took me 3 minutes more, lol.) I definitely recommend adding sriracha or your favorite hot sauce to enhance the rest of the flavors!
I’m so glad you liked it!
Made this for dinner tonight and it was delicious! My husband and I both enjoyed it and we’ll definitely make it again. We were out of onion so used 1.5 teaspoons of onion powder instead. Thanks for such a tasty and simple to prepare recipe!
I’m so glad you liked it! Great idea to sub onion with onion powder – thank you for sharing and thanks for the review!
This is an awesome recipe. I tried it today and it tasted so good. I will make it again and again. Thanks for sharing.
My family loved this! We used a whole brick of tofu and instead of oils, used vegetable broth and added some cabbage for that egg roll kind of flavor and it was a big hit! Will be on our monthly menu for sure.
Any one can you help with the name of a good vegetarian cook book I can buy and offer suggestions where I can purchase it from as I am on a very strict diet because of my Kidney problems.
Hi Beverley, I love the Oh She Glows and Blender Girl cookbooks. Solid, reliable, unfussy recipes! I started with the Moosewood cookbooks way back when. I’m not sure where you might find them where you are though – I’m sorry I’m not more help!
How many servings does this recipe yield?
Two very generous servings. 🙂
Thank you for your precise instructions and your insight!
I’m of Latin descent and I have never been able to cook rice perfectly to save my life. It was a bit of a downer, given my heritage – but your easy step by step guide helped me make my first perfect rice in 20 years!
Thank you again!
Hi Merry, I’m so glad this method worked well for you! Thanks so much!!
Hi is this dish suitable for freezing?
Excellent! So simple, but so good!