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Finished dish in a wooden bowl with chopsticks

Vegan Fried Rice w/ Tofu

Make takeout at home! This Vegan 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.
4.84 from 6 votes
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 354kcal
Author: Sarah McMinn

Ingredients

Vegetable Fried Rice

  • 1 ½ cups uncooked basmati rice
  • 8 oz extra firm tofu, cut ½" cubes
  • 3 tablespoons coconut or peanut oil, divided
  • ½ medium yellow onion, thinly sliced
  • 4 cloves fresh garlic, minced
  • 1 inch fresh ginger, peeled and minced
  • 3 medium carrots, peeled and diced
  • 1 ½ cups mushrooms, quartered
  • 1 ½ cups peas
  • cup raw cashews
  • salt and pepper

Sauce

Instructions

  • Cook the rice according to package instructions. Once cooked, fluff with a fork and let cool for 5 minutes.
  • While rice is cooking, heat 1 tablespoons of oil in a wok or a large cast-iron skillet. Pat the tofu dry and cut it into ½″ cubes. Sauté in over medium heat for about 5 minutes until the tofu is brown on all sides. Remove from heat and set aside.
  • In the same skillet, heat the addiitonal 2 tablespoons of oil. 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 peas and cook until tender, about 5 more minutes.
  • Stir together the 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, cashews, and sauce and stir to combine. Serve immediately.

Notes

Serving and Storing - Serve immediately. For a complete meal, serve this vegetable fried rice with fresh spring rolls or curry noodle soup. Store leftovers in the refrigerator for up to 3 days. To heat it, gently reheat it in a wok with a tablespoon of oil or in the microwave.
Recipe Tips
  1. Do not overcook the rice. Overcooked rice will get mushy and won't stir fry when added to the vegetables. Use long-grain rice and cook it until it is al dente.
  2. Use a non-stick wok or large skillet. If your wok is not non-stick, the tofu and rice will stick to the bottom and never pan fry.
Variations 
  • Feel free to swap out the veggies. Other veggies to try are baby corn, bell peppers, and/or broccoli. You could also add pineapple for a little sweetness. You can substitute as you please, just aim for about 5-6 cups of veggies overall.
  • You can substitute tempeh or soy curls. Soy curls are similar to the texture of chicken and make a great substitution. You can also omit the tofu all together and add extra veggies instead.

Nutrition

Calories: 354kcal | Carbohydrates: 51g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Sodium: 532mg | Potassium: 414mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5413IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 2mg