Make takeout at home! This Tofu Fried Rice is made with crispy tofu, carrots, peas, and cashews for a hearty and delicious plant-based and gluten-free meal the whole family will love.
I love my son to pieces but when it comes to mealtime, he knows how to push all my buttons. My charming, adorable, cuddling and hilarious 3-year-old turns into another kind of animal. Refusing to eat anything that is not tofu, tempeh, sweets or candy (his words) it can be a full-on battle to get him to eat his vegetables. He would rather forgo dessert than bite into one single green bean.
As far as I know, there is only one way to get that kid to eat anything green: tofu fried rice.
Thai food takeout night is rare at my house, but there are those days when the cabinets are bare and I’m one meltdown away from completely losing it that I pack up the kids in the car and we order out. Then one day recently I realized that I could start making my own vegetable fried rice and it was a win-win-win. My kid eats his vegetables, I save money, and there are leftovers for days.
I love this tofu fried rice recipe for many reasons. It’s:
- filled with so many delicious flavors
- super cheap to make
- high in protein and filled with vegetables my kids will eat!
- easy to make – can be made in under 30 minutes
- totally versatile and adaptable depending on the vegetables you have on hand
What’s not to love?
Ingredients In Vegetable Fried Rice
Like I mentioned, this vegan fried rice is very versatile. You can change and adapt this recipe depending on what ingredient you have on hand. My recommended ingredients are:
- basmati rice
- extra-firm tofu
- yellow onion
- salt and pepper
Some other vegetables I like to use for my fried rice are broccoli and peppers. I also like to add pineapple sometimes for something a bit sweeter.
Best tofu for Vegan Fried Rice
For this tofu fried rice recipe, look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm or Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed.
If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour.
Do not use soft or silken tofu, for it will fall apart when pan-frying.
How To Make Tofu Fried Rice
To make vegan fried rice you simply need to follow these instructions:
- Cook the rice
- Saué the vegetables
- Pan-fry the tofu
- Stir fry it all together
For this recipe, I recommend using a wok. Woks allow you to pan-fry this fried rice evenly and thoroughly. They are not very expensive and they are so useful in Chinese and South-East Asian cooking. This is the one that I use.
Serving and Storing Vegan Fried Rice
Leftover fried rice can be stored in the refrigerator for up to 3 days. To heat it, gently reheat it in a wok or in the microwave.
More Vegan Take-Out Recipes
Love vegan takeout? Make it at home with these delicious recipes:
- Sticky Sesame Cauliflower
- Vegetable Spring Rolls
- Orange “Chicken”
- Vegan Pad Thai with Tofu
- Thai Green Curry
But before you go, let’s take a look at this vegan fried rice below.
This Tofu Fried Rice is made with crispy tofu, carrots, peas, and cashews for a hearty and delicious plant-based and gluten-free meal the whole family will love.
Keyword: Tofu Fried Rice
Servings: 6 people
Calories: 347 kcal
Author: Sarah McMinn
- 1 1/2 cups uncooked basmati rice
- 8 oz extra firm tofu, cut 1/2" cubes
- 3-4 tablespoons coconut oil, divided
- 1/2 medium yellow onion, thinly sliced
- 4-5 cloves fresh garlic, minced
- 1 inch fresh ginger, peeled and minced
- 2 medium carrots, peeled and diced
- 1 1/2 cups mushrooms, quartered
- 1 1/2 cups peas
- 1/3 cup raw cashews
- salt and pepper
- Cook the rice according to package instructions. Once cooked, fluff with a fork and let cool for 5 minutes.
While rice is cooking, heat 2 tablespoons of oil in a wok or a large cast-iron skillet. Sauté onions for 5-7 minutes, stirring occasionally, until translucent. Add ginger and garlic and sauté for another minute. Once fragrant, add the carrots, mushrooms, and pea and cook until tender, about 5 more minutes.
Heat the remaining oil in a medium skillet. Once hot, add tofu and cook until crispy, stirring occasionally.
- Stir together sauce ingredients and set aside.
Once vegetables are tender, create a well in the center and add cooked rice. Sauté for 2-3 minutes, stirring frequently. Once the rice is lightly cooked, combine with vegetables, add tofu, and sauce and stir to combine.
- Serve immediately. Store leftovers in an airtight container in the refrigerator.