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    Home » Recipes » Main Dishes

    Vegan Fried Rice with Scrambled Tofu

    Published on March 21, 2019 by Kate, Updated on June 10, 2025 - 3 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    overhead closeup shot of vegan fried rice with text overlay for pinterest

    Homemade Chinese-style vegan fried rice is easy to make, tastes way better than take-out, and is also far healthier!  You can make this recipe in one skillet, in 20 minutes or less, and the minimal oil is optional!  Vegan fast food in your home kitchen!

    overhead shot of vegan fried rice in a round shape on a white plate with peeled carrot and green onion nearby

    What makes Chinese fried rice vegan?

    Traditional Chinese fried rice can sometimes include oyster sauce and often eggs.  This simple vegan fried rice recipe replaces the traditional egg with tofu scramble!  Easy to make and packed with healthy soy protein! Serve this rice with some steamed veggies and garlic ginger glazed vegan meatballs for a really hearty meal.

    overhead shot of vegan fried rice with diced carrot and peas in a white double bowl

    Related recipe: Vegan Lemon Rice

    How to make Vegan Fried Rice:

    Start by draining water from 16oz. package of firm water-packed tofu.  Crumble to the tofu into a a large non-stick skillet with your fingers or mash with a fork or potato masher.

    Now add:

    • nutritional yeast flakes - for 'cheesy' flavor
    • ground Turmeric - for yellow color
    • garlic and onion powder - for flavor
    • Bragg's liquid aminos - or soy sauce
    • black salt (kala namak) for 'eggy' flavor

    overhead shot of tofu crumbled in black skillet with seasonings for vegan fried rice

    Stir the tofu and seasonings together.  Add one tablespoon olive oil and sauté over medium heat for several minutes.

    overhead shot of scrambled tofu for vegan fried rice in black skillet

    Now add diced carrots, chopped green onion, minced shallot and garlic.

    overhead shot of diced carrots, green onions, garlic and shallot being added to tofu for vegan fried rice

    Sauté for several more minutes over medium heat.  Stir frequently to avoid browning.

    overhead shot of tofu and veggies all mixed in black skillet to season vegan fried rice

    Add cold rice and stir to incorporate.

    Related recipe: Vegan Broccoli Tofu Stir Fry

    Expert Cooking Tip #1:

    Don't use hot, freshly-cooked rice!  Your fried rice will turn out sticky and soggy.

    Leftover rice works great in this recipe since it's already cold and dry.  However, if you don't have left-over cooked rice on hand, you can always cook up a fresh batch!  Just be sure to plan a little extra time for it to cool!  Spread it out on a cookie sheet and place it in the refrigerator to cool faster (5-10 minutes)!  Rice grains should be cool to the touch before using!

    over head process shot of white jasmine rice added to veggies and tofu

    Continue cooking rice over medium heat for 2-3 more minutes or until rice is warmed and carrots are tender.

    overhead shot of rice, veggies, and tofu all stirred together in skillet

    Then add your frozen peas and cook just another minute until they are bright green and warm.

    Remove your fried rice from heat and add toasted sesame oil (2 tsp), a tablespoon of Braggs liquid aminos (or soy sauce), a pinch of chili powder, and a sprinkle of cayenne pepper!

    More easy vegan dinner ideas: Tofu Shawarma Rice Bowls

    Expert Cooking Tip #2:

    Adding a touch of toasted sesame oil at the end of the cooking process gives you an amazing boost of authentic flavor.  Adding the sesame oil too soon or heating it too much will cause the amazing aroma to disappear.

    overhead shot of frozen green peas added to skillet of vegan fried rice

    Special Ingredients notes:

    • I refer to Bragg's Liquid Aminos several times in this recipe.  You can sub with soy sauce if you prefer.  However, I love Bragg's for many reasons!  It's gluten-free, has a lower sodium content than regular soy sauce, contains 16 Amino acids, and is non-GMO - plus the flavor is amazing!  I highly recommend it!
    • Toasted Sesame Oil - I love this brand - all of their oils are fantastic!
    • Black Salt (Kala Namak) - This natural black salt is Himalayan Rock salt that has a high sulphur content giving it an eggy smell and flavor!  It really adds an 'eggy' flavor to the tofu!

    overhead shot of vegan fried rice being served from black skillet into two white bowls on marble background

    You might also enjoy these recipes using tofu!

    • Best tofu egg salad
    • Vegan tofu-ricotta stuffed shells
    • Vegan baked tofu and black bean tacos
    • Ginger-lemon tahini dressing with tofu strips and chopped salad

    Or how about more vegan entrees?

    • Vegan wild rice casserole
    • Creamy vegan stroganoff
    • Vegan chimichangas
    • Vegan manicotti

    Or some vegan Asian-inspired recipes?

    • Vegan egg roll in a bowl
    • Broccoli tofu stir fry
    • Vegan cashew celery stir fry with pineapple
    • Cucumber edamame salad

    If you’ve tried this Vegan Fried Rice or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    Recipe

    overhead shot of vegan fried rice in a round shape on a white plate with carrots and peas

    Easy Vegan Fried Rice with Tofu

    This easy and healthy Vegan Fried rice recipe is filled with colorful veggies, protein-rich tofu, and authentic flavor!  Use left-over rice for the perfect texture!
    5 from 7 votes
    Print recipe Leave a comment
    Course: Entree
    Cuisine: Chinese
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 people
    Calories: 285kcal
    Author: Kate

    Ingredients

    Tofu Seasonings:

    • 16 oz firm tofu, water-packed
    • 1 tablespoon Braggs liquid aminos, or soy sauce
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon black salt (kala namak)
    • 1-2 tablespoon olive oil
    • 1 tablespoon nutritional yeast flakes

    Veggies:

    • ½ cup chopped green onions
    • ¾ cup diced carrot, (peeled)
    • 1 small minced shallot
    • 2 cloves chopped garlic, chopped

    Rice:

    • 5 cups cooked Jasmine rice, COLD

    Finishing Ingredients:

    • ¾ cup frozen peas
    • 1 tablespoon Braggs liquid aminos, or Soy sauce
    • 1 teaspoon toasted sesame oil
    • pinch chili powder
    • dash cayenne pepper
    US Customary - Metric

    Instructions

    • Start by draining water from 16oz. package of firm water-packed tofu. Crumble to the tofu into a a large non-stick skillet with your fingers or mash with a fork or potato masher.
      Add nutritional yeast flakes, ground Tumeric, garlic and onion powder, Bragg’s liquid aminos and black salt (kala namak).
    • Stir the tofu and seasonings together. Add one tablespoon olive oil and sauté over medium heat for several minutes.
    • Now add diced carrots, chopped green onion, minced shallot and garlic.
    • Sauté for several more minutes over medium heat. Stir frequently to avoid browning.
    • Add cold rice and stir to incoporate.
    • Continue cooking rice over medium heat for 2-3 more minutes or until rice is warmed and carrots are tender.
    • Then add your frozen peas and cook just another minute until they are bright green and warm.
      Remove your fried rice from heat and add toasted sesame oil (2 tsp), a tablespoon of Braggs liquid aminos (or soy sauce), a pinch of chili powder, and a sprinkle of cayenne pepper!

    Notes

    EXPERT COOKING TIP #1:

    Don’t use hot, freshly-cooked rice!  Your fried rice will turn out sticky and soggy.
    Leftover rice works great in this recipe since it’s already cold and dry.  However, if you don’t have left-over cooked rice on hand, you can always cook up a fresh batch!  Just be sure to plan a little extra time for it to cool!  Spread it out on a cookie sheet and place it in the refrigerator to cool faster (5-10 minutes)!  Rice grains should be cool to the touch before using!

    EXPERT COOKING TIP #2:

    Adding a touch of toasted sesame oil at the end of the cooking process gives you an amazing boost of authentic flavor.  Adding the sesame oil too soon or heating it too much will cause the amazing aroma to disappear.

    Need Rice Cooking Directions?

    I recommend this post by Jessica Gavin for great rice cooking directions!

    Nutrition

    Serving: 1cup | Calories: 285kcal | Carbohydrates: 44g | Protein: 11g | Fat: 6g | Sodium: 351mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4420IU | Vitamin C: 5.1mg | Calcium: 126mg | Iron: 1.6mg

    More Vegan Entree Recipes

    • Tofu shawarma rice bowl with toppings
      Tofu Shawarma with Lemon Garlic Sauce (Vegan)
    • Stack of vegan glazed meatballs on a plate.
      Vegan Garlic Ginger Glazed Meatballs
    • Vegan butter bean stew in a saucepan
      Butter Bean Stew
    • Stack of meatless vegan meatballs in sauce
      Red Bean Meatballs (Vegan, Soy-Free)

    Reader Interactions

    Comments

      5 from 7 votes (6 ratings without comment)

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      Recipe Rating




    1. Walter Houston

      July 31, 2024 at 7:45 am

      5 stars
      Very good! I love it

      Reply
    2. TK

      August 21, 2020 at 11:37 pm

      The recipe calls for nutritional yeast but you did not include the measurement.

      Reply
      • Rebecca

        August 23, 2020 at 12:47 pm

        Thanks SO much for bringing that to my attention! It's one tablespoon of nutritional yeast flakes. Added to the recipe!

        Reply

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